Potato with curry leaves…

by Sunita on May 21, 2007

Curry leaves are not a very common herb in the Assamese kitchen. Although it is found in abundance- many people have a plant in their gardens- it is not used on a regular basis.
The most common dish I remember eating with this ingredient is a fish dish made with the smaller variety of fish like ‘puthi’ (olive barb)… It is usually made in small quantities, and is supposed to have medicinal properties, and I remember my ma literally coaxing us to finish it off. The whole kitchen filled with the aroma emanating from the leaves as they were ground…

However, the dish that I’m going to discuss is a very easy breezy one, which we have quite often and where the good old curry leaf is responsible for all the flavour. It is a simple potato curry, but had with rotis or puris, tastes great…the kids love it and their mom and dad love it, in fact, the mom loved it even when she was a kid, so , she would like to share the recipe…nothing out of the world, so don’t expect to be blown away…it’s for one of those days when you don’t feel like slaving too much in front of the kitchen fire, but still crave for a nice , simple but flavourful dish. It goes best with rotis or puris.

So here goes…

What’s needed-

4-5 medium sized potatoes, cut into quarters and washed
1 small onion, finely chopped
1 tomato sliced
2-3 pods of garlic, finely chopped
3 tsp chopped curry leaves
1 tsp turmeric powder
1 and 1/2 tsp cumin powder
salt to taste
2 tblsp of oil

For tempering-

1 whole bay leaf
1 tsp cumin seeds
1 whole red chilli

How to-

Boil the potatoes in as much water as needed to just cover them up. Cool and peel them and then cut them into smaller pieces. Mash one or two pieces. This will help in thickening the gravy.

Heat the oil in a pan and add the ingredients for tempering. Once the seeds splutter, add the onions and garlic and fry for a minute over medium heat.

Add the tomatoes, turmeric and cumin powders and cook till the tomatoes are mushy.

Add the potatoes, season with salt and stir fry for a minute.

Add a glass of water and bring to a boil. Simmer for 2 minutes.

Add the curry leaves and simmer till it begins to leave it’s aroma. And it really does leave it’s aroma. This takes hardly a minute. Once done, remove from heat and serve hot
with rotis (like us) or puris. Add some fresh salad for that little extra zing.

There, a very simple but pleasing meal…the curry leaves add that oomph to an otherwise simple and light dish!!

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{ 15 comments… read them below or add one }

1 Roopa May 22, 2007 at 12:38 pm

is it rarely used in Assamese cooking very interesting. Potato dish looks very delicious. nice way of using curry leaves while boiling rather than for tempering…

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2 sunita May 22, 2007 at 12:45 pm

Roopa, yes, we do use it very rarely…and never for tempering…nice to have you over…

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3 Asha May 22, 2007 at 1:06 pm

I agree with you Sunita.When you add curry leaves to boiling veg,it does taste delicious.Aloo dish is yummy.Thanks for the recipe:)

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4 sunita May 22, 2007 at 1:13 pm

Asha, you’re welcome and yes, the flavour is simply amazing…

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5 Richa May 22, 2007 at 4:55 pm

yeah adding the curry leaves later must really taste delicious :) alu puri is one of those simple pleasures!
thanks for this recipe

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6 sunita May 22, 2007 at 7:38 pm

Richa,you’re very right…it’s really one of those simple pleasures of life…

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7 reena May 23, 2007 at 4:42 pm

a keralite might throw curry leaves to their dessert too:)).

i love the aroma of curry leaves boiling with veggies.aloo-poori is a pleasure.

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8 sunita May 23, 2007 at 6:58 pm

Reena, curry leaves in a dessert!!that is definitely very new to me…well, we all have our own ways, don’t we, which is a good thing , considering the number of ways each ingredient is transformed in different households…

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9 Cynthia May 24, 2007 at 2:37 am

I don’t have any curry leaves and really can’t be bothered to buy the stuff they have here that I’m sure has been on the shelves for a long time. Nevertheless, I’ve been thinking about what to cook tomorrow and after seeing your dish, I know what I am going to make – Potato curry and I think I will throw in a few spinach leaves. How’s that? :)

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10 sunita May 24, 2007 at 10:15 am

Cynthia, even I make potatoes with spinach leaves and guess what, even throw in some fish…it’s a very common dish of ours with a lighter gravy…

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11 Sharmi May 24, 2007 at 12:22 pm

In the south India curry leaves is a must for all the dishes. nice recipe and looks great too. will taste great with roti and puri.

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12 trupti May 24, 2007 at 4:55 pm

yes, yes….the curry leaves certainly add an extra ‘oomph’ to this otherwise plain recipe…i just love the taste of curry leaves esp. in toor daal, when its boiling….the aromas that waft through are lovely!
your meal plate looks good, very comforting.
trupti

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13 sunita May 24, 2007 at 7:49 pm

Sharmi, it does go great with rotis and puris…something nice and simple…nice to have you over…

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14 sunita May 24, 2007 at 7:51 pm

Trupti,the use of curry leaves in my cooking is very limited, but I do love it’s flavour…nice to have you over…

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15 gene October 28, 2007 at 2:33 pm

Hi there, juz want to check with you the type of bay leaf you are using. Is it the indian bay leaf,California bay leaf ,Mediterranean bay leaf? Thanks!

Reply

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