POTATO MASALA CURRY

One of my dad's favorite Sunday breakfast dishes whenever he comes back home for a vacation is the potato masala curry with puris. Its an absolute favorite for him and he would any day prefer this dish over a chicken curry dish O.o

Since the day I'v started this blog my vegetarian friends have been after me to post some good vegetarian recipes for them too. 

Now I don't like to post recipes that I haven't tried, tested and approved myself. So finally after this recipe passed the quality test, I decided it was time to share it with my vegetarian friends too :P

So here you go people, try it out and let my know if you liked it :)
Also I would like to give credit to Mrs. Usha R of www.veginspirations.com from whom I jotted down this delicious recipe. 

INGREDIENTS

• 5 medium/large Potatoes cooked until soft (pressure cooking would be best) 
• 2 medium Onions (chopped)
• salt to taste
• 2 tsp Chick Pea Flour (besan) mixed with 1/2 cup of water (additional water as required to achieve required consistency)
• 1 1/2 tbsp Lemon juice.
• 1 tsp Mustard seeds (rye)
• 1 1/2 tsp split Yellow Chick Pea Lentils (chana dal)
• 1 sprig curry leaves, about 12 to 14 leaves (can be substituted with 2 tsp dried curry leaves)
• 1/4 tsp asafoetida powder (hing)
• 1 inch piece of ginger minced fine
• 1/2 tsp turmeric powder
• 4 Thai or Indian variety green chilies (or according to spice level)
• Fresh Coriander leaves for garnish
• Oil

STEPS

• After cooling the cooked potatoes, peel and mash them roughly such that no piece is larger than an inch.
• Mix chick pea flour (besan) in half cup of water, making sure there are no lumps and keep this mixture aside.
• In a large heavy bottomed pan, heat oil, add mustard seeds and chana dhal. When the mustard seeds begin to splutter and chana dhal begins to turn reddish, add green chilies, curry leaves, asafoetida, minced ginger and stir for a few seconds. Then quickly add onions and saute until onions turn transparent.
• Add turmeric powder, mix well and then add the roughly mashed potatoes and mix again.
• Add salt to taste, followed by the chickpea flour in water mixture and allow it to cook on a low heat for a few minutes stirring frequently. This step is important because the chick pea flour loses its raw smell when cooked this way otherwise the raw smell of chick pea flour can over power the dish.
• Add more water if required to achieve required consistency. (This curry is served sometimes in a more watery/thinner consistency than my picture suggests, add water to the extent you want, also remember that when it cools it tends to thicken a little and the curry feels more moist when served hot)
• Finally just before serving, add lemon juice and garnish with coriander leaves. Mix well and serve along with puris