This South Indian potato curry takes inspiration from the Chennai region. The flavours come from dried hot red chillies, mustard seeds and garam masala.
It’s commonly served as a main course for breakfast or brunch in Indian culture, but it’s delicious no matter what time of day you decide to eat it.
Potatoes 4 medium peeled, boiled and cut into small cubes.
Onions thinly sliced.
2 tablespoon Oil.
Green chillies and Salt.
1 teaspoon mustard seeds.
8-10 curry leaves.
1 teaspoon turmeric powder.
Heat oil in a thick bottom pan.
Add chili, mustard seeds, and curry leaves and Add Onions and chillies.
Cook for 3-5 minutes on medium heat until the onions become brown.
Add potatoes followed by turmeric and salt Mix well.
Enjoy as a Spicy potato curry.
All potato types are high in carbohydrates and contain a moderate amount of calories as well as healthy amounts of fibers,vitamines minerals.