We had guests from a southern village last week. You cannot believe the bounty they brought home for us as gifts. Yes, they were different types of greens. Som rare varieties which I perfectly forgot to take a photograph but indulged in the keerai kootu amma made with those.
The two friends who visited have plain simple tastes and they were happy with simple Sambar and rice or idlis. They were too reluctant to taste all the fancy fares that I offered to cook for them. I need to think a lot to cook something to impress them. One of them is fond of chapathis and hence served them with hot soft phulkas with this same old potato curry but with a simple twist.
I sliced the potatoes into thin match sticks and deep fried them. I know its too much but alternatively you can roast them in oven. These crunchy potatoes when added to the gravy took up the curry to a different level and both of them loved it.
Jumping on to the recipe…
Match stick potato curry :
Potatoes – 250 gm
Onion (chopped) – 3/4 cup
Tomatoes chopped – 1.5 cups
Ginger garlic paste – 1 teaspoon
Clove – 2
Cinnamon stick – 1 inch
Bay leaves – 1
Cilantro chopped – 1 handful
Corn flour – 2 Table spoon
Sambar powder/ chill powder – 1 teaspoon (increase it you want it spicier)
Turmeric – 1 pinch
Salt to taste
Peanut Oil to deep fry the potatoes and for tadka
How to make it ?
Peel the potatoes and slice them thin to make matchstick like thin strips and immerse it on salted water. Drain it and spread them on paper towels to remove the moisture until frying. Heat the peanut oil in a wide skillet or frying pan and when smoking hot add hand full of the potato strips and fry in medium flame until the tips start browning. You don’t need to fry them like chips. Its enough if few thin slices get that crunchy. Remove in slotted spoon and drain in paper towels. Repeat until you are done with the potato strips and reserve the fried ones.
For the gravy :
In a thick bottomed skillet heat 2 teaspoon of oil. When hot add the cloves (remove the heads), cinnamon (slightly crushed / broken into tiny pieces) and the bay leaf. When they start to sizzle add the onions and saute till they turn translucent. Now add the potatoes and cook till they turn mushy. Add the sambar / chilli powder, turmeric and 3 cups of water and mix well. Let it boil for 5 minutes. Add salt as required now. Mix well. Taste and adjust.
Mix the cornflour with half cup of water and make a thin runny paste. Add it to the boiling gravy and mix well. This will soon thicken slightly. After 2 minutes of boiling switch off the stove and add the chopped cilantro and cover.
Just before serving ladle some gravy in a bowl and throw in a handful of fried potatoes. Do not mix. Serve with hot phulkas or rotis.