Potato is such a versatile vegetable that literally it can be incorporated in any cuisine... They blend soo well in combination with other vegetables, that it should be known as the king of Vegetables , not Aubergine.. A king should be versatile , kind , well versed , accommodating  and what not.. And Potato it is,will be universally elected if ever a poll is being conducted !!


We , as a family love Potatoes any day.. Be it Jacket Potato with Cheese and Baked Beans  - The kids favorite , Herby Potato Rosti , Alu .. Aloo Paratha - Potato Flatbread ,Aloo Methi Paratha, Aloo Bonda , Aluu Tikki in chats  , Curries like Aloo Methi ki Sabji or Aloo Gobi or Aluuu Mutter and many more..
In different parts of SouthIndia,  we prepare Potato curry also known as Urlakayangu Curry | Fry in many ways . Either roast it , just saute it in tempered seasoning or just roughly mash the potato up and a million ways.



This post is intended to share a curry that I have learnt from my H . Yep .. He is the Potato king in the house.. , given him the choice , H can cook it up anytime. Though this curry hasn't turned up to his standard of roasting , but it tasted delicious. I cooked this curry to pair my Sambar for our get together and the box was nearly clean sweep.. The empty container speaks for the itself !!
As I reiterate from the title , this curry is super easy , no flairs no twists and turns...


This curry has just two vegetables - Potato ( the hero ) and Onion ( Supporting actor) , tempering ingredients and some basic Powders.

EASY POTATO CURRY Ingredients: 1 kg Potatoes 3 Large Onions 1/2 Tsp Turmeric Powder 1 Tsp Red Chilli Powder Salt as Needed For Tempering 3 Tbsp. Oil 2 tsp Mustard Seeds 2 tsp Urad Dal 1 tsp Cumin Seeds ½ Tsp Asafoetida  ( Hing Powder) DIRECTIONS:  Wash the Potatoes, peel them one by one and dice them into small pieces. Prepare the onions by peeling the skin and then chopping them lengthwise and further down. Heat Oil in a Kadai. Add the tempering Ingredients, once the mustard seeds and cumin seeds begin to crackle, add the chopped onions and fry until translucent. Add the cubed potatoes along with Salt, chilli powder and turmeric powder to the Onions in the Kadai. Sauté them, stirring in between until the potatoes are cooked.  I added the lid , accidently and the potatoes cooked a bit too quick and softened. Serve the curry with Rice and hot Rasam or some Sambar. They taste delicious too with some chapati’s by the side. NOTES: Make sure you don’t add the lid to speed up the cooking process; the potatoes will go soft and will not retain shape. In this curry, the potatoes are meant to retain the shape while serving.

 This is a collaborative post in conjunction with Mission Deli Wraps.