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Sweet And Tangy Potato Curry

superveggiedelight's picture
Ingredients
  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
Directions

MAKING
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.

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

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Gujarati
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4
Subtitle: 
Rasavalu Bateta Nu Khatu Shaak

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