I wish I didn’t have to crib. Everyday I have a tough time trying to decide what to cook for dinner. I seem to find that it is getting tougher as the girls grow up. When I started blogging, they were small so they would eat anything that was given to them. But now, they frown and scorn for anything that I make, except pizzas. 😕 Being a mother, this is totally frustrating. With a totally tight schedule these days, I look forward to cooking meals that get done in 30 minutes. Rasha loathes eggs and any dal curry, while Azza is indifferent towards chicken and meat – I wonder if there are kids like that these days! Vegetables are an even big no-no, except for a cucumber daily. My girls don’t even like whole lentils or potatoes. Sometimes, I feel so lost… but then I pull out my umma’s trick – just cook what I feel like, give the biggest rolling eyes I can do, and tell: “Take it OR leave it!” Most of the time, it does work… 🙂
I have this huge cookbook with me called “660 curries by Raghavan Iyer”. I feel it is a book that everybody should own. It has gravies from every part of India, with every imaginable ingredient used in Indian cooking, separated into sections! You can track paneer recipes in one place, lentil recipes in one place and non-veg in another place. I totally love this book, that at times I feel I should just let it be in my kitchen, flip each page and cook the curries from them. 😉
This super easy potato curry is one from it. Who doesn’t love such breezy curries! I love potatoes so I don’t care if my kids don’t like them. I still make them when I feel like. 😉 The curry uses minimal spices and is interestingly thickened with besan or chickpea flour, which gives it a lovely flavor dimension. I only added one capsicum and cooked it down so that the girls wouldn’t pick it up and throw it, and hence you can hardly see them in the gravy. Please add more if you love them like me, and keep them crisp for the bite. This is awesome with just rotis or even pooris on its side. Off to this simple recipe…
- 3 medium potatoes
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 large green capsicum, cubed
- 2 tbsp besan (chickpea flour)
- 1 tsp Kashmiri chilli powder
- ½ tsp turmeric powder
- Salt to taste
- Coriander leaves for garnish
- Pressure cook the potatoes for a whistle on high flame and switch off. Allow the pressure to go on its own. Peel and cube them. The potatoes should be cooked yet firm.
- Heat oil in a saucepan, splutter the cumin seeds.
- Add the capsicum and saute till slightly wilted and charred.
- Add in the potatoes and the remaining ingredients except coriander leaves and give it a good toss. Add ½ cup of water and bring it to boil.
- Cook on simmer for five minutes or till gravy thickens.
- Serve hot, garnished with coriander leaves.