Aloo Curry | Potato Podimas Recipe

Its been a long time since I made potato curry. DH loves potatoes in any form but I’m not a great fan of it! My mom used to rarely cook potatoes. She always rejected this veggie stating that it would cause “gas” problems 😛 Honestly speaking DH inspired me to eat potatoes. These days I add them in any pulao/bath that I prepare. Still potato curry is a rarity at our place!

I didn’t want to pass on my mom’s tradition to my kids so I do give boiled potatoes with ghee/potato sabji to my LO. Sometimes little A would love it and at times he wouldn’t even touch!

Ingredients:

Potatoes: 3 (medium sized)
Mustard: 1/2 tsp
Asafetida (Hing/perungayam): a pinch
Chana dal: 1 tsp
Urad dal: 1 tsp
Curry leaves: few
Cilantro: few (Chopped finely)
Cooking oil: 3 tsps
Salt: to taste
Red chillies: 2-3 (depending on how spicy you want)
Lemon/lime: 1 (small)
Turmeric powder: a pinch

Preparation Method:

• Wash and clean potatoes.
• Boil them and remove the rind.
• Cut the potatoes into small chunks and keep it aside.
• Heat oil and do seasoning with mustard, chana dal, urad dal, red chillies, asafetida and curry leaves.
• Add salt and turmeric and fry for a minute.
• Add potatoes and fry for 2-3 minutes.
• Add 1-2 tsps of lemon juice/extract and keep stirring for 2 minutes.
• Remove the potato podimas from the stove top and garnish with cilantro.
• Serve hot with rice.

PS: Those who think potatoes are bad, read the info below (thanks: http://www.potato2008.org/en/potato/factsheets.html)

• The potato is a good source of dietary energy and some micro-nutrients, and its protein content is very high in comparison with other roots and tubers.
• Potato is low in fat – but preparing and serving potatoes with high fat ingredients raises the caloric value of the dish.
• Boiling potatoes in their skins prevents loss of nutrients.
• Potatoes also contain dietary antioxidants, which may play a part in preventing diseases related to ageing, and dietary fibre, which benefits health.

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