Potato Curry

 

It was getting late and I hadn’t had lunch. I have practically nothing in my fridge but I couldn’t think of what to order for delivery.

So, what could I do with one rather large onion, one rather small potato, and one fairly large tomato? Potato curry! And I paired it with a frozen paratha fried in butter while the curry was cooking.

• 1 tblsp butter
• 1 frozen paratha
• 2 tblsp cooking oil
• 1 tsp cumin seeds
• 1/2 large onion, sliced
• 2 tblsp curry powder
• 2 tsp turmeric powder
• 1 small potato, cut into large chunks
• 1/2 cup water
• 1/2 vegetable bouillon
• 1 large tomato, cut into large chunks
• 3-4 bay leaves
• dash of ghost pepper flakes 

1. In a large frying pan, heat butter over medium low heat until melted. Make sure the bottom of the pan is completely coated, then place the frozen paratha in the pan.
2. In a small saucepan, heat vegetable oil over medium high heat. Add the cumin seeds and fry for a couple of minutes.
3. Add the onion and sauté until translucent.
4. Add curry powder and turmeric and sauté for a couple of minutes.
5. Add the potatoes and sauté for a couple of minutes.
6. In the meantime, flip the paratha to cook the other side.
7. Add water, bouillon, tomato, bay leaves, and ghost pepper flakes to the saucepan. Cook over medium heat uncovered until most of the liquid has evaporated, stirring occasionally. Discard the bay leaves.
8. Place the paratha in a thali and serve with the potato curry.