Whenever I go to Nilgiris in Chennai for my grocery shopping, I stop by the vegetable shop, that's close to it, mainly to pick up some basil or broccoli or zucchini, which are not available at all the vegetable shops. This time, they didn't have basil but they had parsley and it was really fresh, so I picked up some. I have a couple of recipes that I have posted with parsley, but none of them are curries, and this time I wanted to do a gravy dish with it along with potatoes. I started doing it, with no idea about, how it was going to taste or smell (parsley has a strong flavor). But then, the final dish turned out too good, it went very well with rotis, it should also taste equally good with all pilafs. Give this a try, the next time you get some parsley..
Need To Have
- Baby Potatoes - 2 cups, boiled and peeled
- Onion - 1 medium, chopped
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1/2 teaspoon
- Coriander Powder - 1 teaspoon
- Tomato - 1 small, chopped
- Chopped Parsley - 1 tablespoon to garnish
- Salt - to taste
- Parsley - 1/2 cup
- Grated Ginger - 2 teaspoons
- Cashews - 5
Grind all the ingredients given under 'to grind'. Heat some oil, add the onions, saute till it turns pink, then add the potatoes an mix. Now add the salt, turmeric, red chilly and coriander powders, saute for 3 minutes. Then add the chopped tomatoes and cook for another 2 minutes.
Finally add the ground paste and some water ( about 1/2 cup, depending on how thick you want the curry). Simmer for another 5 minutes, switch off and garnish with the chopped parsley and serve it warm.
Since the potatoes are already cooked, the curry is cooked without the lid on.
Feel free to increase or decrease the amount of chilly powder added according to your spice level.
The curry thickens slightly when it turns cold, so add water accordingly.
You can use regular potatoes too, but don't use the ones that you use for mashed potatoes.