Easy potato curry

It is the perfect accompaniment to all Indian breads, especially for breakfast—subtly flavoured, with little added masala, it stands on very few flavours that lend a fresh, unparallelled taste to the potato curry.

5-6 medium sized potatoes
1 tsp mustard seeds
2 dsp oil
1 tsp urad dal/black gram
Salt, as required
¼ tsp turmeric powder
1 dsp ginger chopped fine
Juice of 1 small lemon
1 sprig curry leaves
2-3 green chillies, slit
1 cup onion, sliced
Water, as required

Pour oil in a pan
When it heats up, let the mustard seeds splutter
throw in the urad dal
When it turns brown, drop the sliced onion
Add slit green chillies, curry leaves and ginger
Meanwhile, mash the boiled potatoes leaving small lumps, and keep aside
To the onion mix, add turmeric powder
Add enough salt
Add the mashed potato to it and mix well
Sprinkle the lemon juice
Add a little water and let it boil
Once it starts to boil, take off the flame
Easy potato curry is ready to serve

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