A White Potato Curry for Starters

Who cares for plating needs when an appetizer can be whipped up in minutes whilst other concerns take up space and nowadays being a mom is all that comes to me naturally. Having said that; I like to dive into the recipe of a very simple white potato curry that happens in practically no time.

To make this dish we simply need six whole baby potatoes and peel off the outer skin after washing them under running water thoroughly. Now to cook them all we need is a medium sized pressure cooker and pour a little vegetable oil and let it be warmed enough. Once that happens, we add a pinch of asafetida and a teaspoon of Bengali five spice mix that consists of fenugreek ,nigella, mustard, fennel, cumin seeds. In order to make this five spice mix you can either blend them by adding a generous quantity of each of these seeds mentioned prior and add them to your curries if you want authentic Bengali cooking in your kitchen. The easy way is to buy them from Indian grocery stores easily available anywhere nearby. I usually add a couple of slit green chilies though you may entirely skip it if you wish. Let it now splutter in the hot oil and release its own authentic aroma and as that happens add one roughly chopped tomato medium sized; along with the whole baby potatoes. Give it all a nice mix for a minute or two, add salt as per your taste. Add enough boiling water, let the potatoes be immersed fully and cover the lid and lower the flame to medium. Cook for two whistles and switch off the flame. Correct it's consistency if needed and make it possibly runny, as you require. Aim for the potatoes to be more mushy and open the lid and boil the curry for extra few minutes to achieve a desired consistency and mushy flavor. Now, turn off the gas and let it sit for another minute or so and serve hot with Indian style puffed breads ideal for a breakfast meal.