Potato Curry

Peel & cut potatoes into cubes & place into a large bowl/dish.

Fill the bowl with water so that the potatoes do not turn a brownish colour. Set aside until ready to use.

Peel & chop onions & set aside.

Dice tomato & set aside.

Heat oil in a medium sized pot & add in the onions. Thereafter, add in the jeera seeds, curry leaves & thyme.

Mix & simmer until onions are translucent.

Thereafter, add in the chilli powder, the turmeric powder & ginger & garlic paste.

Stir & simmer for a minute. Thereafter, add in the diced tomato.

Stir & allow tomatoes to cook until soft. Add a little water if necessary.

Once the tomatoes have cooked, add in the potatoes, discarding the water that the potatoes had been resting in.

Give it a stir, coating all the potatoes in the spices. Add a little water, mix & allow the potatoes to cook until soft.

Make sure to keep checking on the potatoes every 6-7 minutes as you do not want the bottom to get caught on the surface of the pot.

When the potatoes are soft, add salt to taste, mix & turn off the heat.

Plate & garnish with fresh dhania (coriander).

Best served hot.

Goes well with Puli Sadam.