A great way to connect with your heritage is by cooking meals associated with your culture. I asked my mom to teach me how to make Uttar Pradesh Potato Ginger Curry. Her father was from Uttar Pradesh (located in India), and it was an amazing experience to make this dish with her.
Ingredients
- Potatoes (3 big)
- Tomatoes (3)
- Ginger (3 inches)
- Green chilies (1)
- Indian Spices (see directions)- jeera, hing, turmeric, coriander powder
- Ghee
- Optional: garam masala
- Optional: cilantro
Directions
- Wash and boil potatoes (put in a pressure cooker and add water until all the potatoes are submerged. Make sure the pressure cooker lid is clean with open holes, and then put pressure weight). Pressure cook for 2 whistles. Cool by putting in cold water. Peel 3 potatoes
- Heat a pan on the stove and add ghee
- Add Hing powder ( ¼ tsp) , jeera seeds(2 tsp), coriander powder, ginger, green chilies, and fry for 15 seconds
- Add 3 tomatoes (cut into small pieces), turmeric powder and Cook covered for about 10 minutes until slightly separated from oil. Keep stirring intermittently.
- Crumble potatoes with your hand and add to tomatoes. Add salt ( 2 tsp) and mix
- Add water, mix, and boil for about 10 minutes
- Just before serving add a little garam masala and cilantro if you have them
- Finished! Serve and enjoy 🙂
