Potato Curry Recipe

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 !
Potato Curry picture

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Potatoes250 Gram
 Ginger1⁄2 , cut in fine strips
 Warm water2 Cup (32 tbs)
 Green chilies5 , slit lengthwise
 Ghee1 1⁄2 Tablespoon
 Fenugreek seeds3⁄4 Teaspoon
 Cumin seeds3⁄4 Teaspoon
 Asafoetida1⁄4 Teaspoon
 Peas/Carrot100 Gram
 Jaggery2 Tablespoon, dissolved
 Water4 Tablespoon
 Curry leaves10
 Tamarind water6 Tablespoon
 Salt1 1⁄2 Teaspoon
 Turmeric powder1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 715 Calories from Fat 216

% Daily Value*

Total Fat 25 g38%

Saturated Fat 14.3 g71.4%

Trans Fat 0 g

Cholesterol 60.3 mg

Sodium 2995.3 mg124.8%

Total Carbohydrates 118 g39.4%

Dietary Fiber 14.2 g56.9%

Sugars 49.1 g

Protein 14 g28.1%

Vitamin A 28.2% Vitamin C 356.8%

Calcium 16.2% Iron 58.2%

*Based on a 2000 Calorie diet

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.
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