Usha Singh

The humble potato can be so verstile and transformed to suit any occassion and anybody. This dish was born out of a need to get my sons to eat more vegetables, because they are vegetarians who do not like vegetables, how is that possible you might ask, the lord himself knows how that is possible and how i have managed to provide interesting, tasty and innovative meals for them thus far. Once this blog goes live, my secreat is out.

Potato & Veg Curry

 
3medium potatoes (peeled and cubed)

75 ml water

1 small onion chopped

25ml cooking oil

2-3 curry leaves

1-2 dry chillies

5ml ginger and garlic paste

5ml coriander powder

5ml cumin powder

2ml turmeric powder

7ml chilli powder

7ml salt

100 ml grated tomatoes

100ml finely grated carrots

100ml finely grated baby marrows

100ml finely grated baby gems

45ml chopped fresh coriander

2-3 curry leaves for garnish

10ml lemon juice

Method

 
1. Heat oil in a heavy based pot, add the onions – allow to brown, add the curry leaves and dry chillies

2. Add all of the powder spices and salt 

3. Lower heat and stir well before adding the potatoes and about 75ml water and allow to cook for about 6minutes.

4. Once the potatoes are a bit soft, add all of the grated vegetables and tomatoes, and allow to simmer for about 20 minutes—or till potatoes are soft.

5. Remove from stove garnish with coriander, curry leaves and a spritz of the lemon juice

6. Serve with fennel flavoured rice or roti
 

Fennel Flavoured Rice
250ml washed basmati rice

10ml fennel seeds

7ml salt

250ml warm water

Method

 
1. Put rice, salt and fennel seeds in a pot with warm water and bring to a boil, lower heat and allow to cook till rice is done

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