Updated: May 4
This super easy and fast potato curry is a popular in our house. Normally on the days I make Daar bhaat (another Gujarati staple), I make this with it.
3 large Red potatoes
1 tsp Salt
1 tsp Turmeric (Hadadar)
1 tsp Red chili powder (Marchu)
1 tsp Coriander powder (Suka dhaana)
1 tbsp Coconut oil (you can use any oil you like)
1/2 tsp Mustard seeds (Rai)
1/2 tsp Cumin seeds (Jeeru)
In a non stick (to get them nice and crunchy) pot add oil.
Add mustard seed and cumin seeds
Let them pop then add salt and turmeric
Have diced potatoes with peels ready and washed/soaked in water to preserve the color
Once the seeds pop and you add turmeric and salt add the potatoes and stir to get the yellow color
Cover the pot on high heat for 2-3 min, stirring in between
Remove the lid, reduce the heat to medium and stir then let it cook for another 4-5 minutes ( I like mine crispy so I cook them a bit longer)
Before you turn the heat off, add red chili powder and coriander powder and stir and turn off the heat.
Simple as that, I like this with raaitu (Yogurt dip)