Kolambi Batatyachi Curry

I really like to think of this recipe as my own invention – although it was put together one Sunday when I had an 11 am movie to catch and didn’t really feel like eating lunch outside! Influenced by 2-3 different kinds of curries we make with very simple ingredients and oh so easy to put together.

I love to have this with pau- especially on those lazy Sunday mornings when you don’t really want to make an elaborate spread. 

Doesn’t really qualify as a PP recipe…

Ingredients (4 portions)  

2 potatoes – peel and roughly dice – apply a lil turmeric powder and salt and fry them till cooked and golden. 
1/2 tsp each of sesame and poppy seeds  

1 tsp of coriander seeds

1 large sliced/chopped onion

( fry these 3 till brown in half tsp oil)

1/2 cup grated fresh coconut 

10-12 cashewnuts

2 tsp of ginger-garlic paste

Grind these to a fine paste using a tsp of vinegar and some water as required.

  
1 small chopped tomato

1 tsp red chilli powder

1/2 tsp turmeric powder

1cup shelled and deveined medium to large prawns (marinate in some red chilli powder and a tsp of ginger garlic paste and set aside for 20-30 mins)

  
1/2 tsp methi seed

Pinch of hing 

1 tbsp of wholewheat flour (atta)

Method 

Heat 1/2 tsp of oil in a non stick pan, add in hing and methi seeds. Fry for a minute and once the methi’s fragrant, add the flour and sauté for a min or two till brown.

  
 Add the masala paste and powdered masala – sauté till it starts to leave the sides.

  
 Add the tomato and 2 cups of water along with the fried potatoes and bring the mix to a bubbling boil.

The atta will thicken your curry… Boil down or add water to bring it to the consistency you like. Season with salt and half a tsp of sugar (I add sugar to all my savoury recipes and salt to almost all my sweet ones)

Last add in the prawns and cook for around 2-3 minutes till they curl up and cook.    
Serve the potato and prawn curry with pau (my favourite) or bhakri /chapati /rice.

  

2 thoughts on “Kolambi Batatyachi Curry

  1. This is very much like the Kolambi batata bhaaji my MIL used to make without the aata.. Soumitra again keep it up!

  2. Amazing Recipe and your step by step presentation. I will definitely try this one soon.

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