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Sweet and Tangy Potato Curry

bhavnaskitchen's picture
  Potatoes 2 Large, peeled
  Vegetable oil 2 Tablespoon
  Dried red chilies 3 Medium
  Curry leaves 1 Tablespoon
  Mustard seeds 1 Teaspoon
  Cumin seeds 1 Teaspoon
  Asafoetida 1 Pinch
  Turmeric powder 1⁄4 Teaspoon
  Ginger paste 1⁄2 Teaspoon
  Garlic paste 1⁄2 Teaspoon
  Green chili paste 1⁄2 Teaspoon
  Tamarind paste/Lime juice 2 Tablespoon (for chutney)
  Sugar/Vellam 3 Tablespoon (or dates, for chutney)
  Garam masala 1⁄2 Teaspoon

1. In a pressure cooker boil potatoes with salt and water for about 4 whistles.
2. Then add into a bowl and mash.
3. In a nonstick frying pot, heat oil and add 3 whole dry red chilies, then mustard seeds, cumin seeds, curry leaves, asafoetida, turmeric powder, ginger garlic green chili paste add then potato and give a good stir.
4. Add water, date and tamarind chutney and garam masala and bring it to boil adding more water to get a curry with gravy.

5. Ladle onto a serving bowl and serve with rotis, bread or rice.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Rasavalu Bateta Nu Khatu Shaak

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Nutrition Rank

Nutrition Facts

Serving size

Calories 258 Calories from Fat 81

% Daily Value*

Total Fat 9 g14.2%

Saturated Fat 1.1 g5.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 64.2 mg2.7%

Total Carbohydrates 42 g14.2%

Dietary Fiber 4.8 g19.2%

Sugars 12.5 g

Protein 5 g9.3%

Vitamin A 6.1% Vitamin C 53.9%

Calcium 4.4% Iron 12.5%

*Based on a 2000 Calorie diet

Sweet And Tangy Potato Curry Recipe Video, Rasavalu Bateta Nu Khatu Shaak