The easiest ever potato curry (the one in poori bhaji)

The easiest ever potato curry (the one in poori bhaji)

Here is a very quick and easy curry. This is a staple in our place with poori- the puffy, deep fried flat bread. If you use your pressure cooker, this curry will be done in 15 minutes. A pinch of powdered fennel gives it a unique flavor. If you don’t like fennel, just omit it. The curry will still taste very good.

Dice the onion and slit the green chillies. Heat the oil in a pressure cooker or heavy bottom pan. Add the mustard seeds and let them splutter. Lower flame and add curry leaves. Add the chillies, onion, spice powders and salt. Sauté for 3-5 minutes till onions soften. Pour in the water and while it gets to boil, peel and dice potatoes. Add potatoes. Taste for salt and add more if needed. Close the pressure cooker. Cook over medium high heat till the whistle. Take off heat and let cool for 10 minutes. If not using a pressure cooker, cooking time will be more and you may need to add more water. If curry is too watery, boil off some extra liquid. Serve with crisp, hot pooris.