This versatile curry can be cooked and stored for meal prep or frozen for later use and used to make samosas,sandwiches, stuffed paratha, masala dosa, Indi style pizza .. the list is endless.
Ingredients
Boiled potatoes (10 Medium size)
Coriander Powder 1/2 Tsp
Chilli Powder 1/2 Tsp
Dry Mango Powder 1 Tsp
1/2 Tsp Turmeric Powder
Coriander Leaves
1 Tsp 5 Spice Powder (Panchphoran - 1 Tsp Cumin seeds , 1/3 Tsp Onion seeds , > 1/4 Tsp Fenugreek seeds , 1/2 Tsp Mustard seeds , 1/2 Tsp Fennel seeds (Saunf) Roast them slightly and grind into fine powder)
Oil
Salt to taste
-In a pan, heat 2 tablespoon oil.
-Mash the potatoes and add to the oil.
-If you are adding more vegetables like grated carrots, beans, capsicum etc (which is what I usually do for my toddler :P) then add those first and slightly cook them before adding potatoes.
-Add salt, turmeric , chilli powder , dry mango powder and 5 spice mix and cook the mixture till all the spices are incorporated well.
-Cook for 7-8 minutes , add chopped coriander leaves and the mixture is ready !
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