Potato Curry Recipe for Chapathi and Rice

Potato is an general staple and absolute comfort food in most Indian homes. Full of carbs, loved by children and low prep time makes potatoes a favourite ingredient for Indians. Most Indian households see the use of potato at least twice a week. Even if the dish doesn’t call for the specific use of potato (like matar paneer), potatoes can still be added to build volume into the dish (it now becomes aaloo matar paneer) and still remain as tasty as before.

The simplest potato curry is the one that is made as a bhaji along with pooris. Made with boiled potatoes, the curry has simple spices and works on the flavour of green chillies adding taste to the dish. While this works well in north India, in the south, there is an additional variation of adding grated slightly sautéed coconut for additional flavour.

Boiling the potato brings the prep time of this dish down by half. So it is generally recommend that you have some boiled potatoes in the fridge so that you can make a curry in a jiffy any time you want. Most mothers with school going children who have to prepare the tiffin box at 5am have the potato curry come to their rescue. Its devoured by children and really easy to make once the potatoes are already boiled the previous night.

The trick is to boiling the potatoes right. Over boiled potatoes tend to break and will make a gravy instead of a curry.

  • To boil potatoes right, first use the same sized potatoes on an average when you select them. Otherwise the smaller ones will be overcooked and the bigger ones will be undercooked.
  • Second, when the cooker gives out the first whistle, bring down the gas flame and let the cooker simmer for 5 minutes on low flame and not more. Immediately shut the cooker and remove the potatoes after another 5 minutes.

Though here in this recipe we will be dicing the potatoes into small pieces and allow them to cook for a while with the spices. Remember that the bigger the potato pieces the longer it’ll take for them to cook. You can use this method when you want your potatoes to be slighty crispy on the outside and soft on the inside.

For even different variation for the dish, use baby potatoes to make the curry.

Put cut potatoes in the water if you are not using these right away, else these will turn black on the edges.

You can cook a basic recipe without adding any onion and tomato. Though it will taste well if you add tomatoes atleast.

Coat the potatoes well with the gravy and saute for a few minutes.

Though potato curry in itself is sufficient but dry curries like lady finger and colcassia go really well with it.

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Potato Curry

Potato Curry is a simple recipe that takes very less time , ingredients and effort. Still, it is full of flavors and can be served either as the main course or as a side dish.
Course Main Course
Cuisine North Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Anju Bhagnari

Ingredients

  • Potatoes 4 ( medium sized )
  • Onions 4 ( small )
  • Tomatoes 2 ( medium sized )
  • Green chilli 1
  • Ginger ½ inch piece
  • Garlic pods 4
  • Red chilli powder ½ teaspoon
  • Turmeric powder ¼ teaspoon
  • Garam masala powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Green coriander leaves 1 tablespoon
  • Oil 2 tablespoon
  • Water as needed

Instructions

  1. Grind together the Green chilli, ginger and garlic and keep aside.
  2. Chop the onions and tomatoes finely.
  3. Wash well and chop the green coriander leaves.
  4. Wash and de skin the potatoes. Cut them in 1 to 2 inches cubes or as per preference.
  5. In a pressure cooker heat the oil on low flame.
  6. Add the chopped onions and saute for about 5 to 7 minutes till it changes colour to light golden brown.
  7. At this point add the green chilli-ginger-garlic paste. Stir till the raw smell goes away. (About 30 seconds)
  8. Add the tomatoes and cover the cooker with any lid. Let them cook till soft.
  9. Give a stir once in awhile so that they do not stick to the base and burn.
  10. Add all seasonings like salt, red chilli powder, coriander powder, garam masala powder and turmeric powder.
  11. Give a whisk and put in the potatoes. Mix them so as to coat them well with the gravy mixture.
  12. Cover with a lid and let cook for 5 minutes.
  13. Add about 4 to 6 cups of water depending on the gravy consistency needed. When serving with rice, more gravy is needed, whereas serving with Roti, thicker gravy is preferred.
  14. Add the fresh coriander leaves, put on the cooker lid and keep the flame full now.
  15. Let it cook for 4 whistles.
  16. Serve after the steam releases on its own.
  17. Serving suggestion is Steamed, jeera rice or Ghee Phulkas.

 

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