Sweet and Tangy Potato Curry Recipe Video
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 |
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
Directions
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.
Chef
