POTATO CURRY IN MINT CHUTNEY (Deccan Variation) 

INTRODUCTION

INGREDIENTS

Deccan has given some of the finest recipes. I was experimenting with this particular dish with different combinations. At last I could make a variation of the original style which is tastier and according to me is A GEM . I assure you that if you make this once, your family will ask you to prepare this curry again and again. 

( For a family of four , two servings) 

Potatoes 500 gms 
Mint leaves paste 1/2 cup (60 gms) 
Kothumalli/Cilantro 1/4 cup (30 gms) Paste 
Garlic (paste) 6 pods 
Green chillies (paste) 3 to 4 nos. 
Capsicum (paste) 1 no. (small) 
Ginger (paste) 1 " piece 
Onions (paste) 2 medium 
Tomato 1 no. medium 
Salt to taste 

DRY SPICES 
Turmeric powder 1/2 T.spoon 
Chilli powder 3/4 T.spoon 
Garam Masala 1/2 T.spoon 

TEMPERING 
Cloves 4 to 5 nos. 
Cinnamon sticks 1" 3 to 4 pcs. 
Mustard 1/4 T.spoon 
Jeera (optional) 1/4 T.spoon 
Oil 30 to 40 ml.

METHOD OF PREPARATION

Dice potatoes after peeling in 3/4 " pieces.  Prepare paste of Ginger , Capsicum,Green chillies and Garlic, prepare separate paste of Onion and set aside.  

Pluck Mint and Kothumalli/cilantro and keep aside for making paste after potatoes are cooked.  Dice tomato in very small pieces and set aside.  

Take a little oil in a kadai and add a pinch of mustard. Set the flame to medium. When mustard starts to pop, add diced potato pieces . Add about two cups of water . Add half the quantity of required salt and a pinch of Turmeric. Set it to cook on medium flame. Cover the kadai.  

It will take about ten to twelve minutes for potatoes to get cooked in water.  (Let only a little water remain).  

Another variation is, fry those diced potatoes in oil till light brown and set aside to be added to mint gravy at a later stage.  I prefer the second version. But remember to anoint potato in little salt and turmeric first before you fry.  

Transfer the cooked potatoes in a vessel and clean the kadai.  

Take remaining oil in the kadai again and add all the tempering spices. Set the flame on medium. When cloves pop, add onion paste first and fry till it turns light brown.  

Now add Ginger/garlic/chilli/capsicum paste. Fry for about two minutes only till raw ginger smell leaves. Add small diced tomato pieces and turn till tomato becomes soft.  

Add remaining salt, chilli powder, Turmeric powder and garam masala powder now and let the powders be light fried for twenty seconds or so.  

Add a cup of water and set the flame on sim and let it get cooked together. Now make paste of Mint and Kothumalli . Add the paste finally and mix thoroughly. Add Cooked/Fried Potatoes at this stage. 

Let the curry simmer for about two to three minutes. Put off the flame, cover the kadai and leave it aside for 1 hour.  

After an hour, reheat the curry and serve piping hot with chappathis, poories or parathas. Tastes still better with rice.  

Point to remember. . . .....The gravy must be thick and not watery. 

VARIATION

You can add either boneless Chicken (Pre Cooked or Fried) or boiled eggs and make Chicken or egg curry.

Enjoy!!! 

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