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Potato Curry

Madhuri.Dixit's picture
This crunchy Potato Curry is terrific. A novel curry enhanced with Pakoras, this is going to be your meal obsession. Try this extremely delicious Potato Curry with rice and let me know if you like it !
Ingredients
  Potatoes 250 Gram
  Ginger 1⁄2 , cut in fine strips
  Warm water 2 Cup (32 tbs)
  Green chilies 5 , slit lengthwise
  Ghee 1 1⁄2 Tablespoon
  Fenugreek seeds 3⁄4 Teaspoon
  Cumin seeds 3⁄4 Teaspoon
  Asafoetida 1⁄4 Teaspoon
  Peas/Carrot 100 Gram
  Jaggery 2 Tablespoon, dissolved
  Water 4 Tablespoon
  Curry leaves 10
  Tamarind water 6 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Turmeric powder 1 Teaspoon
Directions

Boil the potatoes, and peel and mash them while still hot.
Add warm water and blend into a thick mixture.
Warm the ghee on a moderate fire and fry fenugreek and cumin seeds till they get quite red.
Add the potato and vegetables.
Stir frequently to prevent it from sticking or burning.
After about fifteen minutes put in the curry leaves, turmeric powder, salt, ginger, green chillies, asafetida, and jaggery.
Cook for five more minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Curry
Ingredient: 
Vegetable
Interest: 
Everyday

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Average: 4.2 (15 votes)