Sunday, 27 April 2014

Potato Curry

Potato Curry is simple but flavourful curry that pairs well with rasam rice / sambar rice / curd rice. Potatoes are par boiled and then cooked with onions, tomatoes and spices. Garnished with lots of fresh cilantro leaves. This recipe makes spicy curry. Please adjust the red chilli powder for less spicy version.


3 Large potatoes + 1/2 Teaspoon Salt + 1/4 Teaspoon Turmeric Powder
2 Tablespoon Oil
1 Medium sized onion chopped
1 small sized tomato chopped
5 curry leaves
1 Teaspoon Mustard seeds
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Urad dal
a big pinch of Hing / Asafoetida
1 Teaspoon Coriander powder
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Turmeric Powder
1/2 Teaspoon Garam Masala
Salt to taste
3 Tablespoon Chopped Cilantro Leaves






1. Pressure cook potatoes with 1 Cup water, 1/2 teaspoon salt, 1/4 teaspoon turmeric powder for 5 whistles on low flame. Alternatively , you can cook potatoes on stove top until they are cooked. You should be able to peel remove the skin


2. Remove skin and chop them in to big chunks


3. In a large skillet or wok, heat oil When the oil is hot, add mustard seeds. When they splutter, add curry leaves, cumin seeds, urad dal and fry until the dal is light golden

4. Add onions and tomatoes and fry just until onions are pink


5. Add coriander powder, red chilli powder, turmeric powder, garam masala and fry for 2 minutes

6. Add chopped potatoes along with 1/4 cup water and salt to taste and cook on medium flame until all the water evaporates


7. Switch off flame and garnish with chopped cilantro leaves


8. Serve hot with rice

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