Fried potato curry

After cooking for close to 3 years, Today is the day I had my "Aha" moment with Potato. There are hazaar ways of making potato curries, & the deep fry is the one that requires max amount of oil. I, hence, make it as an occasional treat once a month. But today, with the procedure I followed, I could get the same taste with just 2 teaspoons of oil! The trick is to oven-bake the potatoes before frying. Takes time, but you would feel guilt-free after your meal.

Ingredients:

1. Potatoes - washed & cubed
2. Onions - cut into small pieces
3. Jeera
4. Curry leaves

Method:

1. Spread a drop of oil on a baking dish and place the cubed potatoes
2. Bake on 400F for about 10minutes
3. Toss the potato pieces and bake for another 5-10minutes. Once done, they should look like this:
   
   
   
   If you actually bite a piece, you'll see that it tastes like those French fries. See, they're already fried & your oil pot isn't empty yet!
   
   
4. Add one tea spn of oil and fry jeera with curry leaves. I add lots of jeera in this step unlike other tadkas I make. You could also call this curry Aloo-jeera.
5. Fry the onions till they turn translucent
6. Add another tea spn of oil & drop the baked potato pieces ( I always add oil in installments otherwise the onions take up all the oil)
7. Salt, chilli powder and turmeric go in next
8. Cook covered for about 5minutes
9. Adjust salt & chilli powder as required

Simple dish, can't really go wrong. An amazing combo for steamed rice.

I actually made Taro root (Chaama dumpa) fry with the same recipe a week ago, & it was as tasty as it could be with so less oil. Shall blog it later. So, girls, start putting your oven to good use! I was always under an impression that oven is only for cake-making, but now, I'm even forcing my mother into buying an oven so as to cut down on the oil intake.

Sending this to the Side dish event