A curry that fit and fix everything

Its been a while since I’ve made something worth sharing. At least that’s my excuse for being lazy. A while ago when I was in the kitchen thinking what to prep for dinner making chapathi popped up as the best option. Its easy to make, doesn’t need way too much curries, salads, fries or anything, and to go with it made potato curry which I really liked loved and was finger licking good. It tastes great with white rice, flavored rice, any kind of bread. And please do follow the recipe coming down and do make it at your home. This is all you need 

Potatoes- 4 small, sliced and boiled adding some salt.(do not stir away the water)

Onion- 2 medium

Tomato – 1 small

Green chilly – 1 long, sliced into half

Garlic- 7 to 8 small cloves

Curry leaves – a handful

Turmeric powder – 1 tsp

Red chilly powder – 2 1/2 tsp

Coriander powder- 2 ts

Garam masala- 1 tsp p

Cumin powder- 1 tsp

Salt – to taste

Olive / coconut oil – 3 tbsp

Heat a tawa on medium flame and dump all the powders into it, just for 30 seconds . This will remove the raw taste of the powders and you’ll have a masala mix ready. Heat the coconut/olive oil then add in the garlic, curry leaves, green chilly and saute for a minute. Then add in the onions make sure you have thinly sliced those onions. Continue stirring and sauteing the onions for about 5 minutes, then mix the masala powder into it. After blending the masala onion mix well, put in the tomato and make a pasty consistency of the mix. Once the tomato blends in and you have a thick masala paste, Pour some potato boiled water. Let it boil for sometime and finally mix the potato cubes, and cover the tawa with a lid for sometime (3-4 minutes) and your potato curry with a thick delicious gravy is ready to serve. With like almost everything. 

Tip – You could mix and heat the powders and make an instant masala mix, and keep in jar. Those who think its way too carbohydraty, can avoid potatoes and add soy chunks instead.

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