Potato Amaranth curry or Aloo Thotakura curry is an easy for everyday cooking. Amaranth will provide good nutrients. This curry goes well with chapati. You can also enjoy with rice. This curry is good for making sandwiches.
Ingredients
3 med. potatoes
a big bunch of Amaranth
handful of cilantro
1/2 to 1 tsp tamarind paste
1/2 tsp turmeric powder
1/2 tsp red chili powder
For Tempering
2 tbsp oil
1 tsp chana dal
1 tsp urad dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
3 red chilies
a big pinch of hing/asafoetida
few curry leaves
3 med. potatoes
a big bunch of Amaranth
handful of cilantro
1/2 to 1 tsp tamarind paste
1/2 tsp turmeric powder
1/2 tsp red chili powder
For Tempering
2 tbsp oil
1 tsp chana dal
1 tsp urad dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
3 red chilies
a big pinch of hing/asafoetida
few curry leaves
Preparation
Boil 3 potatoes until they are cooked.
Wash and cut amaranth leaves and stems finely.
Wash and chop cilantro finely.
Procedure
In a thick bottom pan take oil and heat it up on medium flame. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. When the mustard seeds are spluttering add red chillies, hing/asafoetida and curry leaves. Then add amaranth and fry for a minute. Add salt and cook for 1 or 2 minutes covered. Then add cooked potato and crush into pieces. Add tamarind paste, salt, turmeric powder and red chili powder. Mix them well and cook the curry in the low flame for 3-4 minutes for all the flavors to combine. Add cilantro and mix it well. Serve it hot with chapati or rice.
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Boil 3 potatoes until they are cooked.
Wash and cut amaranth leaves and stems finely.
Wash and chop cilantro finely.
Procedure
In a thick bottom pan take oil and heat it up on medium flame. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. When the mustard seeds are spluttering add red chillies, hing/asafoetida and curry leaves. Then add amaranth and fry for a minute. Add salt and cook for 1 or 2 minutes covered. Then add cooked potato and crush into pieces. Add tamarind paste, salt, turmeric powder and red chili powder. Mix them well and cook the curry in the low flame for 3-4 minutes for all the flavors to combine. Add cilantro and mix it well. Serve it hot with chapati or rice.
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