Potato Paal Curry is a south indian dish and mostly they place in wedding feasts. My brother love this curry and ofcourse I too. My mom and grandma use to prepare in festival days and without knowing the name I (I didnt have an intention to know too :-) ) started to love this curry. When I made this my hubby and my kids enjoyed this dish with Bisi Bele Bath and I have used left over curry stuffing in dosa as masala dosa. Potato with coconut masala gives rich texture and awesome taste. Here is the recipe for your views...
INGREDIENTS:
Potato - 5 to 6
Peas - 1/2 cup frozen
Onion - 1 finely chopped
Tomato - 1 cut into pieces
Green chillies - 3 cut thin lengthwise
Garlic - 4 cloves
Coriander powder - 1 Tsp
Salt - as needed
To grind:
Grated coconut - 3/4 cup
Fennel seeds - 1 tsp
Cashews - 5 to 6
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Bay leaf - 1
Fennel seeds - 1/4 tsp
Cloves - 1
Cardamom - 1
Curry leaves - few
HOW TO MAKE:
Pressure cook the potatoes, allow two whistles. Peel the skin and keep aside. Cook the peas drain the water and keep aside.
Make a fine paste of grated coconut, fennel seeds and cashews.
Heat oil in a kadai and temper all the items which are mentioned in "to temper" column. Add chopped onions and garlic fry till it turn into brown in color. Fry green chillies too, add chopped tomatoes and fry well. Add curry leaves.
Add cooked potatoes and peas mix well and add the grounded paste. Blend well and add 1/2 cup of water and add needed salt. Allow to boil.
Add the coriander powder and mix well.
Cook for 5 more mins and turn off the stove. Garnish with coriander leaves. Serve with Sambar Sadham.... I served with Bisi Bele Bath and throughly enjoyed our week end lunch... :-)
TIPS:
Make fine paste not coarsely.
Left over pall curry you can use it stuffing in dosa. Paal curry dosa will be awesome.
Paal curry should be thick gravy, and not add more waer.
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