Express Potato Sabji

A simple and fast method to make potato curry. Serve with bread, dosa, idli or even rotis.





You must be wondering why the need to post this simple recipe. I realized that instead of boiling the potatoes and then making the curry or instead of trying to cook the potatoes along with the curry, if I sauté the ingredients and then pressure cook them together, it saves me a lot of time and the flavors blend together very well which is an added bonus. While the curry cooks in the pressure cooker, I get time to make rotis or dosas to serve with the curry.

Ingredients:

Veg. Oil – 2 tbsp (you may use butter or ghee or vanaspati or any other oil of your choice. If using vanaspati ghee, use only 1 tbsp or less.)
Onions – sliced – 1 cup
Garlic – 4-8 pods as per taste
Potatoes diced – ½ cup
Salt to taste
Tomatoes – quartered or big chunks – ½ cup
Green chilies – to taste
Turmeric powder - ¼ tsp
Cilantro – Dhaniya leaves – coriander leaves - chopped – few


Cumin seeds or Mustard seeds – few – (Optional)
Garam masala – pinch (Optional)
Coriander powder – ¼ tsp (Optional)
Jeera/Cumin powder – pinch (Optional)
Ginger – small piece - (Optional)


Method:

• Heat oil in a pressure cooker.
• Add cumin or mustard seeds (Optional). You may also add whole red chilies.
• Add onion and sauté for few. Add garlic, potatoes and salt.
• Once the onion is almost pink, add turmeric powder and all the other powders/garam masalas you want to add. Also add in the tomatoes at this stage. Continue to sauté for some more time.
• Add green chilies and about a cup and half of water. You may add the cilantro at this stage or add it after the curry is cooked.
• Close the lid and pressure cook till one whistle.
• Allow the pressure to die down and then open the lid. Slightly mash a few potatoes and adjust the salt before serving.

You may add capsicum or spinach or other vegetables of your choice to the curry. The masala powders too can be skipped or you can add the garam masala of your choice. Also add more or less water as per the desired thickness of the gravy. Do not overcook. Tastes the best when cooked with vanaspati ghee.