Believed to be in existence for the past 7000 yrs….so many varieties and I was really surprised when I read there are around 5000 varieties..
Photo courtesy:oregonstate.edu
Rich in carbohydrates and fiber content.
Reduce the ulcer problems and even blood pressure when taken as per the nutrition value. The starch content in cooked potatoes increases when it‘s cooled…
Much more to share about these POTATOES…will see a lot about in forthcoming additionz..
Here is the recipe for a simple potato curry….a real tummy filler…..
Ingredients
Potatoes (boiled and pealed)
Green peas ½ cup
Onions (chopped) 1 cup( around 2 big onions)-some for grinding
Tomatoes
Cumin seeds1 tsp
Green chilles 3
Garlic (4 cloves, crushed)
Ginger 1 inch (chopped)
Chilly powder 1tsp
Turmeric powder1/4 tsp
Coriander powder 1 tsp
Mango powder ¾ tsp(optional)
Garam masala ½ tsp
Oil
Salt to taste
Coriander leaves to garnish
How to make:
1. Smash half of the boiled potatoes and cut the rest of the potatoes in to cubes.
2. Boil the peas (frozen) for around 3min in oven.
3. Grind garlic, ginger, green chilles, onions (3/4 of a cup) in to fine paste,
4. Heat the pan, to 1 tsp of oil add cumin seeds, mustard seeds let it splutter.
5. now add the onion paste and allow it fry till golden brow
4. Then add chili powder, turmeric powder, coriander powder, mango powder(for the sour taste), garam masala powder,stir it continuously for the masala to blend with the mixture.
5. Add chopped tomatoes and then salt and cook until these tomatoes get mashed well (add few spoons of water if necessary).
6. Now, add the potatoes, peas and mix it well. Sprinkle some water and close the lid of pan, let it boil under a very low flame (for about 10-15 min)
7. Once you see the gravy consistency, you can go ahead and garnish with coriander leaves
Serve with Roti, Naan, Paratha..
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