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).

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Course: Breakfast, Brunch, Main Dish, Snack

Cuisine: Indian, South Indian

Keyword: dairy-free, Gluten-free, healthy, indian, local, simple recipe, vegan, vegetarian

Cook Time: 15

Total Time: 15

Servings: Servings

Calories: 87kcal

Author: Aakruti Mahendra

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

The nutritional value is for 1 serving. Please keep in mind that the nutrition value is a rough estimate and can vary based on the product used.

Nutrition

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