Alur torkari/Potato curry

I am all for using one recipe in multiple ways; and this one works that out for me beautifully. This version of potato curry works well with any kind of Indian flatbread. However, I have often used leftovers as sandwich fillings. You may also consider making bread pakora using this – cut a bread in two triangles, place one over the other, fill with this potato curry in between the two triangles; and then coat in a batter of gram flour spiked with spices and deep fry to serve with ketchup – an evening snack that shall please family and friends alike.

Ingredients:
• Potatoes
• Green peas (optional)
• Dry red chillies
• Panch phoron (Indian five spice mix) or Methi (fenugreek seeds)
• Turmeric powder (a pinch or two)
• Chilli powder
• Cumin powder
• Coriander powder
• Salt
• Oil (preferably mustard oil)

Preparation:
• Chop the potatoes
• Heat oil in a wok and temper with paanch phoron (or Methi, if you don’t have paanch phoron) and dry red chillies
• Add potatoes and fry
• Mix all the powdered spices with a little water, along with salt
• Add this mix to the potatoes
• Bring to a boil
• You can add green peas at this stage if you want. This will increase the quantity, as well as enhance taste
• Turn off flame when potatoes are fully cooked