Simple Potato Curry

Heat oil in a wok

Add the asafoetida, chopped onion, Bay leaf,green chilli and ginger garlic paste(if using freshly chopped ginger-garlic the flavours are better)

Sauté the ingredients for two minute on medium heat

Use this time to peel and slice the potatoes in thin roundels (you may chop the way you want)

Now add the potatoes, salt and all the dry spices

Toss well and sauté for 2 minutes

Once the potatoes are well coated with the spices, add the water and bring the curry to a boil

Once boiling, reduce heat and cook covered until the potatoes are cooked but not broken

Now add the dry fenugreek leaves and coriander leaves

Toss well and take off heat now and transfer the curry to a bowl(I like my potato curry to be cooked but not very soft and mushy, however you may choose to cook it a little more)

Serve potato curry with flat breads(rotis/naan/Parathas, etc) or with rice and daal

Enjoy!

Tip: asafoetida kind of combines or brings together all the flavours in addition to the health benefits. You may choose not to use it if it’s not handy in your kitchen

Tip: reduce or increase the spice levels as per your choice