Potato Curry are mildly tempered potatoes, either rolled inside the dosa or served as a side ‘Parathas’ (Indian flatbread) or ‘Puris’ (fried Indian flatbread), etc.
What is a Dosa?
Dosa, a type of South Indian pancake made from fermented batter of rice and black gram. Usually sambhar (lentils) and chutney accompanies dosas.
There are many variations: plain dosa, rava dosa, pesarattu (green gram dosa), etc. But the most popular variety of dosa is, “masala dosa” which has potato curry tucked inside!
Potato Curry
Potato curry is a quick, easy and tasty recipe that is a brilliant side for dosas. It can also be used as a filling for sandwiches (grilled or plain) and kati rolls or with puris (fried Indian flatbread) and parathas (Indian flatbread).
I prefer cooking (boiling) the potatoes in a pot of water, till about fully cooked. It’s a best way to avoid potatoes turn mushy.
Once boiled, tempering the potatoes with mild spices gives you the aromatic, flavorful curry.
Adding onions gives the curry a slight sweet taste. I use urad (split black gram) and chana (split chickpeas) dal in tempering. You could also add boiled green peas. If using peas, avoid chana dal.
So let’s get started with the recipe!
Other Recipes: Aloo Methi, Bhindi Fry, Poha
Potato Curry
Ingredients
- 1 nos Yukon gold potato (large) or 2 medium sized potatoes
- 6-7 curry leaves
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1 tsp Urad dal or split black gram
- 1 tsp Chana dal or split chickpeas
- Pinch Asafetida or hing
- 1/2 cup Red Onion chopped
- 2-3 whole Green chili chopped
- 2-3 whole Dried red chilli
- 1/2 tsp Turmeric
- 2 tsp Ginger paste or chopped ginger
- 2 tsp cooking oil
- 2 tbsp Cilantro chopped (for garnish)
- Salt to taste
Instructions
- Peel and chop potatoes into 1/2 inch pieces.
- Boil water in a medium sized pot and add the potatoes.
- Boil for 10-15 minutes or just until cooked. Remove from heat, strain and keep aside.
- Heat oil in a medium non stick pan, add mustard seeds. Once they sputter, add cumin seeds, urad dal & chana dal. Fry for 30 seconds. Next add curry leaves, dried red chili and hing.
- Fry for another 30 seconds and add onions. Cook until it turns pink/ translucent.
- Next add ginger paste and turmeric and cook for another 30 seconds.
- Now add the boiled chopped potatoes, salt and green chilis and mix.
- Remove it from heat and transfer to serving dish.
- Garnish with chopped cilantro and serve with hot dosas 🙂 It also goes well with puris, parathas, as a sandwich or a kati roll filling. Enjoy!!!
Notes
Nutrition
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