Instead of preparing the regular potato kurma or curry for roti, I thought why not to use wedges shaped potatoes to prepare spicy gravy. Only the potatoes are cut into wedges and frying part is not involved. This spicy gravy goes perfect with Indian breads like Roti, phulka and naan. The onions and spices are sauteed and made into fine paste to get a delicious taste and texture. I have used pressure cooker method but this can also be prepared using boiled potatoes. Lemon juice can also be added after removing from the flame to balance the spicy taste.
3 Potatoes, Cut into Wedges
2 Tsp Oil + 1 Tbsp Oil
2 Onions, chopped
1 Bay leaf
1/2 inch Cinnamon stick
2 Tsp Ginger - garlic paste
2 Tomatoes, Finely chopped
3 Green chillies, slitted
1/2 Tsp Kalonji / Onion seeds
1/4 Tsp Turmeric powder
1/4 Tsp Garam Masala
1/2 Tsp Jeera / Cumin powder
1 Tsp Red chilli powder ( Reduce the quantity if you want less spicy gravy )
1 Tsp Coriander powder
Salt to taste
1 Cup Water
Heat 2 Tsp oil in a pan and add the chopped onions.
Saute for a minute and add bay leaf followed by cinnamon stick and ginger garlic paste.
Saute till the raw smell goes off.
Once done, remove from the flame and grind into smooth paste by adding little water. Keep aside.
Heat the remaining oil in a pressure cooker and add kalonji seeds.
Once it starts spluttering, add the chopped tomatoes along with the green chillies.
Fry till the tomatoes turns soft and add the ground onion paste.
Now add all the masalas ( Turmeric, chilli, coriander, cumin and garam masala ) along with the required amount of salt.
Cook it for 3 minutes till the masala blends well and add the potato wedges.
Add 1 cup of water and pressure cook it for 4 whistles.
Once the pressure gets released, open the lid and garnish with coriander leaves.
Serving Options :
Serve hot with Indian breads like Roti, phulka and Naan.