Potato curry recipe (Potato fry) | Easy lunch ideas

   When I was compiling easy and basic recipes for “Bachelor cooking ideas” Page last week, I was wondering why I have not posted some simple and basic recipes. One such recipe is this Potato curry/ potato fry/ உருளைக்கிழங்கு கறி yet here in my blog! I have other two posts of potato curry recipe – one an unique curry with some flavourful spices and the other one in 100% micorwave cooking that I posted for an event. So I clicked this last time when I made it with rasam.  This is an unbeatable combination – Rasam and potato curry. I never realized that until my friends keep telling about this combo. Until then I used to make it only with sambar. This is easy to make in a jiffy. So along with a simple rasam, it makes an excellent yet quick meals, perfect for a lazy day in your kitchen.

Potato curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch Side dish
Prep Time: 10 mins    |  Cook time: 15 mins    |  Serves: 3

Ingredients

Potato - 3 large

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Onion - 1

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Sambar powder - 1 tsp

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Turmeric powder - 1/4 tsp

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Salt - As needed

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Coconut oil(optional) - 1 tsp

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To temper

Oil - 1 tblsp

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Mustard` - 1 tsp

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Urad dal - 1 tsp

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Curry leaves - 1 sprig

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Method

1. Cut each potatoes into four and pressure cook with little water for 3 whistles. Cool down and peel off the skin, again cut each piece into two or three. Heat kadai and temper with items given under ‘to temper’ table and then add length-wise cut onions. Fry till transparent.

2. Add salt, sambar powder, turmeric powder and the cubed potatoes. Sprinkle a tblsp of water and mix well.

3. Cook in low or medium flame for 10 minutes, with turning carefully every 2-3 minutes. Cook until golden roasted evenly. Lastly add coconut oil for extra flavour.

Notes

• If you dont have sambar powder, you can replace it with red chilli powder.
• You can try adding two crushed garlic after tempering (before adding onion). This makes it flavourful as well as to nullify the ‘gastric effect’.
• If you want extra spicy, add 1 or 2 red chillies while you temper.
• You can add chopped coriander leaves towards end if you want.
• If you feel your curry gets stuck to pan and get burnt instead of turning golden brown, add more oil while turning.

Serve hot with rasam or sambar as an accompaniment for rice! I have another version of potato curry that my mom makes. Will share it soon!

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