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A comforting Sindhi potato curry where tender potatoes are simmered in a flavourful base of sautéed onions, tomatoes, and aromatic spices. This simple one-pot dish is perfect for a wholesome weeknight meal, traditionally served with phulkas or rice.
For 4 servings
Heat the oil in a heavy-bottomed pan or pressure cooker over medium heat. Once the oil is hot, add the cumin seeds and allow them to crackle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown. This step is crucial for developing the base flavor of the curry.
Stir in the ginger paste, garlic paste, and slit green chillies. Cook for about 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-7 minutes. Continue to stir and mash the tomatoes with your spoon until they break down completely and the oil begins to separate from the masala.
Lower the heat and add the spice powders: turmeric powder, red chilli powder, and coriander powder, along with the salt. Mix well and cook for 30-60 seconds, ensuring the spices don't burn.
Add the cubed potatoes to the pan and gently toss for 2 minutes to coat them evenly with the masala.
Pour in 1.5 cups of hot water and stir everything together. Bring the curry to a boil. If using a pan, cover with a lid, reduce the heat to low, and simmer for 15-20 minutes, or until the potatoes are fork-tender. If using a pressure cooker, secure the lid and cook for 2-3 whistles. Let the pressure release naturally.
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A comforting Sindhi potato curry where tender potatoes are simmered in a flavourful base of sautéed onions, tomatoes, and aromatic spices. This simple one-pot dish is perfect for a wholesome weeknight meal, traditionally served with phulkas or rice.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 246.83 calories per serving with 4.71g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Once the potatoes are cooked, check the consistency of the gravy. If it's too thin, you can simmer it uncovered for a few more minutes or gently mash a few potato cubes to thicken it. Garnish with fresh coriander leaves. Let the curry rest for 5 minutes before serving hot.
Use baby potatoes instead of regular potatoes. Parboil them first and add them whole or halved to the masala.
Incorporate 1/2 cup of green peas or chopped carrots along with the potatoes for added nutrition and texture.
For a spicier curry, increase the amount of green chillies or add 1/2 teaspoon of garam masala along with the coriander leaves for a warm, aromatic finish.
For a more traditional 'Seyal' (slow-cooked) style, reduce the water to 1/2 cup. Cover and cook on very low heat until the potatoes are tender, resulting in a semi-dry, masala-coated dish.
Potatoes are an excellent source of complex carbohydrates, which provide sustained energy to the body and brain.
Tomatoes are packed with lycopene, while spices like turmeric contain curcumin. These antioxidants help combat oxidative stress and inflammation in the body.
Spices like cumin seeds and ginger are traditionally known to stimulate digestive enzymes, promoting better gut health and preventing indigestion.
The combination of garlic, ginger, and turmeric has anti-inflammatory and anti-microbial properties that can help strengthen the immune system.
One serving of Seyal Patata (approximately 1 cup or 310g) contains around 220-250 calories, depending on the amount of oil used.
Yes, Seyal Patata can be a healthy dish. It's rich in complex carbohydrates from potatoes, vitamins from tomatoes and onions, and beneficial compounds from spices. To make it healthier, you can reduce the amount of oil and salt.
Waxy or all-purpose potatoes like Yukon Gold, red potatoes, or new potatoes are ideal as they hold their shape well after cooking and don't turn mushy.
Yes, for a Jain or Satvik version, you can omit the onion and garlic. To compensate for the flavor, you can add a pinch of asafoetida (hing) to the hot oil and use more tomatoes or a bit of yogurt to form the base.
Store leftover Seyal Patata in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day.
Absolutely. Use the 'Sauté' mode for steps 1-6. Then, add the water, secure the lid, and pressure cook on 'High' for 5 minutes. Allow for a natural pressure release for 10 minutes before a quick release.