Reminder: wash your hands before you start cooking
Ingredients:
Rice:
1/2 cup Rice
1.5 cups Water
Potato curry:
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
2-3 Curry leaves
3 tbsps Onion diced
1 tsp Ginger chili paste
1/2 tsp Turmeric
1 tbsp Cilantro diced
2 Potatoes cubed (medium sized)
1.5 cups Water
Salt to taste
Optional
A pinch Asafoetida
1 tsp Cumin Coriander powder
Raita:
1 cup Yogurt
1 Cucumber diced
1 tbsp Cilantro diced
Salt to taste
Rock salt to taste
Often my meals are a curry and rice. Sometimes I make raita to go along with these meals. And, occassionally it is an all out feast with pickle (yes, that's a feast for me!)
Together these take 30 -35 mins to cook. I get the rice going, then make curry and finally, a side.
This combination is perfect for busy days.
Type:
Hot
Prep Time:
10 mins
Cooking Time:
25 mins
Cuisine:
Indian
Method:
Get the rice going. Cooking time varies depending on the type of rice used.
Wash rice 2-3 times and drain the water.
Add 3 times the water as rice
Cook on medium gas for 10 - 15 mins checking whether it is cooked.
Drain excess water
While rice is cooking, after step 2 above, get started on the Potato curry.
Warm oil in a pan.
Add mustard seeds and once they start sputter add cumin seeds, asafoetida, curry leaves.
As soon as the cumin seeds start to brown (less than 30 secs), add onion and saute.
Once the onions turn translucent (1-2 mins) add potatoes, salt, ginger chili paste, turmeric and stir.
Add water, it should be enough to cover all potatoes (water line is above potatoes; the more the water, the runnier the curry)
Partially cover the pan and simmer on medium heat for 10 mins or so until cooked.
Keep an eye on the rice. While making the raita.
Mix all ingredients.
Check rice and potato curry. Typically both will cook under 15 mins each.
Meal is ready!