Indian Spicy Potato Curry
Potatoes are such a versatile vegetable that works well with every kind of food and cuisine. We all love our potatoes, don’t we?
We love to pair them with puris or chapatis and without any addition of garlic or onion, this tastes delicious. This recipe is a true reflection that only spices can add so much flavour to the dish. Whole spices are roasted and freshly ground to make this potato curry and these aromatics add a beautiful flavour to this dish.
This potato curry is traditional to the western region of India and a staple in regular home-made food. Usually in Rajasthan, the food is fiery, but you can reduce the use of chillies as per preference and taste buds. I definitely do not recommend altering the whole spices for this recipe. The combination and quantity makes it necessary to make this curry delicious.
We love to relish this with aamras-puri because they are a perfect combo together. Don’t believe me yet? Do try and let me know.
Indian spicy potato curry
- 6 Pcs Potatoes Boiled
- 4 Pcs Green chillies
- 1 Inch Ginger
- 1/2 Cup Coriander leaves Chopped
- 1/2 Tsp Turmeric powder
- 1/2 Tsp Red chilli powder
- Salt To taste
- 1 Tsp Lemon juice
- 1 Tbsp Oil
- 1/2 Tsp Cumin seeds
- 1/2 Tsp Mustard seeds
- 1/4 Tsp Asafoetida
- 2 Cups Water
- 4 Pcs Cloves
- 6-7 Pcs Whole black peppercorns
- 2 Pcs Green cardamom
- 1 Pc Black cardamom
- 1 Tsp Cumin seeds
- 1 Tsp Coriander seeds
- 1/2 Inch Cinnamon stick
- Crush the potatoes roughly.
- Dry roast whole spices for a minute. Let it cool and then grind them into fine powder.
- Crush together green chillies and ginger.
- In a pan, heat oil. Add cumin seeds, mustard seeds and asafoetida. Add green chillies and ginger. Sauté for 30 seconds.
- Add the turmeric powder and red chilli powder and immediately add the crushed potatoes. Mix it well, add water, salt and coriander leaves.
- Cook it for 15 mins on low flame. Add in the ground spices. Mix and add lemon juice.
- Garnish with more chopped coriander and lemon wedge and enjoy with puris.