Potato gravy or Potato curry for chapathi or roti with step by step pictures.
My MIL prepares this gravy quite often and says it is a southindian gravy for chapathi or roti. The preparation is almost similar to the preparation of poori potato masala except it uses the sambar masala. But this small change gives a different taste for this gravy.
I have used 3 medium size potatoes for this gravy. I roughly chopped and added to the gravy and then mashed some of the potatoes based on the desired consistency. No need to mash all the potatoes. So this gravy is a mix of creamy mashed potato and few whole potato pieces. You can alternatively mash the potatoes and add it to the gravy if the potatoes are not very soft enough to mash it using ladle.
Basic Information:
Preparation time:10 minutes
Cooking time: 30 minutes
Serves: 5
Ingredients:
3 potatoes, medium size
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 cup onion, finely chopped
1 tsp ginger garlic paste
1 sprig curry leaves
2 green chilies, chopped
1 cup tomato, finely chopped
2 tsp Sambar masala
1/4 tsp turmeric powder
Salt to taste
1 cup water
1 tbsp coriander leaves, finely chopped
Video Recipe:
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Method with step by step Picture:
1. Pressure cook the potatoes for 2 to 3 whistles. Let the pressure subsided automatically. Then remove the lid and peel off the skin of potatoes. Chop it roughly and keep aside.If the potatoes are very soft, use it directly to the gravy. Otherwise slightly mash it using a potato masher.
2. Heat oil in a pan. Once hot, add mustard seeds and cumin seeds. Allow it to splutter.
3. Add onion and sauté till it is soft and translucent.
4. Add ginger garlic paste, green chilli and curry leaves. Sauté it for a minute.
5. Add tomato and cook till it becomes mushy.
6. Add Sambar masala, turmeric powder and salt. Mix well and let the raw smell goes off. It takes about 2 to 3 minutes.
7. Add potato and a cup of water. Mix well. While mixing mash some of the potato slices.(if you haven’t mashed it already)
8. Boil it for 4 to 6 minutes. After that, garnish with coriander leaves.
9. Let it simmer to a gravy consistency and stir in between to avoid burning.
10. Serve hot with roti or chapathi.
Serving Suggestions:
1. Serve it for breakfast or dinner along with roti or chapathi or poori.
Notes:
1. If you do not have Sambar masala, then add red chilli powder to your taste and 1 tsp coriander powder.
2. Make sure the tomato onion base has cooked well before adding potato.
3. Mash potato slightly to get a semi-creamy gravy.
