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    Home » Savory Baking » Baked Indian-Style Potato Curry | Urulai Kara Kari

    Baked Indian-Style Potato Curry | Urulai Kara Kari

    Posted on April 1, 2015 · Last Updated on August 22, 2020 · By Srividhya G · 61 Comments

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    potato curry with text overaly for pinterest

    How about some spicy potato roast baked in the oven? Make this delicious baked Indian-style or Indian-ish potato curry and pair it with rice and dal or curry for a comforting meal!

    overhead shot of urulai kara kari with tempering on top placed on  a black plate with curry leaves on the side

    Oven-roasted potatoes are quite popular here, and I love them as well, especially with rosemary. As much as I love eggless cakes and cookies baking, I love vegetable baking as well. Recently I shared baked bharwa bhindi/stuffed and baked okra and also cauliflower roast. And now it’s time for the Indian style baked potatoes more like our South Indian potato kara kari. (Karam means spicy and kari is curry)

    I have always tried this baked potato with red potatoes or the yellow/golden potatoes. So this timing works well both these varieties with or without skin. For today’s recipe, I peeled the potato skin, but you can try it with the skin.

    You might all ask why we should bake instead of roasting it on a pan, especially in a cast iron. No big reason – it’s just one way of making potatoes, and once the prep-work is done, with less supervision, you can make a perfect potato roast.

    I am all up for any recipes that need no or less supervision. You can easily carry on with other tasks and what’s so good about these pan sheet recipes, there is very minimal clean up as well. As we line the baking tray/pan with aluminium foil or parchment paper, you can discard the foil and clean the pan quickly after the roasting part. Isn’t it great? Also, all you need is some two teaspoons of oil and a little for greasing. That’s about it.

    VVK tip for getting perfect roast potatoes –

    After chopping and washing the potatoes, pat them thoroughly. Spread it on a kitchen towel and gently press with another towel or paper. You can leave it for about 5 minutes but not more than that as the cut potatoes turn brown. That’s why we always keep the cut potatoes well immersed in the water.

    baked indian style potato curry served in a black bowl placed on a black plate with curry leaves on the side

    The recipe is straightforward. We first, cut the potatoes and pat them dry. Then add in some essential spices like red chili powder, turmeric powder, and salt. That’s about it. I have tried adding a little of garam masala, fennel powder, chat masala also. But for today’s recipe, I kept it simple just with salt and red chili powder.

    I love curry leaves, and I bake it along with the potatoes, and it’s super delicious to relish the crispy curry leaves. But if you can’t source it, please ignore it, and there is no exact replacement for curry leaves. I did the tempering separately, but that’s completely optional.

    Now let’s see how to bake the Indian-ish potatoes.

    South Indian potato kara kari made in the oven with step-wise pictures-

    • Preheat the oven at 375 degrees F and line a baking tray with parchment paper or aluminum foil. If using aluminum foil, add ½ tsp of oil and spread it evenly.
    • Clean, peel, and chop the potatoes and pat them dry.

    cut potatoes

    • In a mixing bowl, add the cut potatoes, 1 tsp of oil, red chili powder, salt, turmeric powder, hing, and rice flour. Rice flour adds crispiness to the curry.

    adding spices to the potato curry

    • Mix it thoroughly and make sure you have coated the spices well.   

    mixed potatoes

    • Spread it evenly on the baking sheet and bake it for 40 minutes at 375 degrees F tossing them around halfway through.
    • Here it is after 20 minutes. Gently flip and mix the potatoes and bake again for 20 more minutes.

    potato curry baked halfway through

    • And here it is after the baking. Transfer it to a serving bowl.

    fully baked indian style potato curry

    • Tempering– In a separate tempering pan, add the remaining 1 tsp of oil. When the oil is hot, add the mustard seeds, urad dal, and one dried red chili. When the mustard seeds splutter, add it to the baked potato kari. 

    baked indian style potato curry with tempering on top placed on a black bowl with a spoon on the side

    Serving-

    You can serve it with dal and rice or with rasam rice, sambar rice, or even yogurt rice. This potato kari goes very well with any rice dishes.

    Recipe Notes-

    • You can use any potato varieties, but I have tested it only with red and yellow potatoes. 
    • Adjust the salt and spices according to your preference.
    • You can add fennel powder or garam masala or use your favorite set of spices along with red chili powder. 
    • Drain the water and pat the chopped potatoes dry. If there is more moisture, make sure you bake for few more minutes.
    • Tempering is optional, and you can skip the hing for a gluten-free version.

    Other Oven Roasted Veggies-

    • Cauliflower steaks
    • Sumac cauliflower
    • Roasted Brussels sprouts
    • Roasted Asparagus
    • Stuffed and baked mushrooms.

     PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this baked Indian-style potato curry, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    Recipe Card for Baked Indian-Style Potato Curry-

    over head shot of potato curry served in a black bowl with curry leaves on the side
    Pin Recipe Print Recipe
    5 from 1 vote

    Baked Indian-Style Potato Curry

    Make this delicious baked Indian-style or Indian-ish potato curry and pair it with rice and dal or curry for a comforting meal!
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Entree, sides
    Cuisine: South Indian
    Servings: 4
    Calories: 213kcal
    Author: Srividhya G

    Ingredients

    • 5 to 6 red potatoes small. When chopped, I got about 3.5 cups approx.
    • 1 tsp red chili powder or paprika to taste
    • 1.25 tsp salt or to taste
    • ¼ tsp turmeric powder
    • ¼ tsp asafoetida skip for a gluten-free version
    • 1.5 tsps rice flour or chickpea flour
    • 2 tsps of oil divided
    • 10 curry leaves divided
    • 1 mustard seeds
    • ½ tsp urad dal
    • 1 dried red chili

    Instructions

    • Preheat the oven at 375 degrees F and line a baking tray with parchment paper or aluminum foil. If using aluminum foil, add ½ tsp of oil and spread it evenly.
    • Clean, peel, and chop the potatoes and pat them dry.
    • In a mixing bowl, add the cut potatoes, 1 tsp of oil, red chili powder, salt, turmeric powder, hing, and rice flour. Rice flour adds crispiness to the curry. Mix it thoroughly and make sure you have coated the spices well.
    • Spread it evenly on the baking sheet and bake it for 40 minutes at 375 degrees F tossing them around halfway through.
    • Here it is after 20 minutes. Gently flip and mix the potatoes and bake again for 20 more minutes. And here it is after the baking. Transfer it to a serving bowl.
    • Tempering- In a separate tempering pan, add the remaining 1 tsp of oil. When the oil is hot, add the mustard seeds, urad dal, and one dried red chili. When the mustard seeds splutter, add it to the baked potato kari.
    • Serving - You can serve it with dal and rice or with rasam rice, sambar rice, or even yogurt rice. This potato kari goes very well with any rice dishes.

    Notes

    • You can use any potato varieties, but I have tested it only with red and yellow potatoes.
    • Adjust the salt and spices according to your preference.
    • You can add fennel powder or garam masala or use your favorite set of spices along with red chili powder.
    • Drain the water and pat the chopped potatoes dry. If there is more moisture, make sure you bake for few more minutes.
    • Tempering is optional, and you can skip the hing for a gluten-free version.

    Nutrition

    Calories: 213kcal | Carbohydrates: 44g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 786mg | Potassium: 1225mg | Fiber: 5g | Sugar: 4g | Vitamin A: 313IU | Vitamin C: 73mg | Calcium: 37mg | Iron: 2mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    Update Notes- Updated the blog post with a recipe card and new pics in 2020!

     

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    Filed Under: Dry Curries, Savory Baking Tagged With: baked potato curry, Blogging Marathon, how to prepare indian style potato curry in a conventional oven, indian potato curry in an oven, oven baked potato curry, potato curry, urulai kizhangu curry, urulai kuzhangu roast

    Reader Interactions

    Comments

    1. Anu says

      December 31, 2019 at 6:26 am

      Hi Srividhya, I had posted a question a few hrs back regarding position of the tray in the oven for making this curry.
      Just wanted to tell you that I figured it out myself & made the potato curry exactly as you had mentioned. It came out awesome!! I made it with yellow potatoes which you get in india. Loved it totally. Thanks a lot for sharing this. Will definitely try it again. :)

      Reply
      • Srividhya G says

        December 31, 2019 at 6:55 am

        I m glad it worked out. Thanks a lot for the feedback. Sorry with timezone difference just saw both the comments.

        Reply
    2. Anu says

      December 31, 2019 at 12:50 am

      Hi.. Your potato looks so tempting.. :) I’m a newbie to baking. Do i keep the baking tray more towards the top slot or in the middle? Thank you.

      Reply
    3. saras says

      May 08, 2015 at 2:22 pm

      Simple and tasty potato curry !! yumm

      Reply
    4. themadscientistskitchen says

      April 05, 2015 at 4:00 am

      Love the potato curry baked. Its something we can make everyday with ingredients at hand. Thanks for opening my eyes.;D

      Reply
      • srividhya says

        April 06, 2015 at 12:14 pm

        he he :-) Thanks

        Reply
    5. Priya Srinivasan says

      April 04, 2015 at 2:05 am

      Very interesting curry pa!!! No need to stand nearby and keep stirring, and it looks very tempting and i bet it tastes even better!!!

      Reply
      • srividhya says

        April 04, 2015 at 12:28 pm

        Thanks Priya

        Reply
      • srividhya says

        April 04, 2015 at 12:29 pm

        Thanks.. Mango is the best fruit to start with :-)

        Reply
    6. Sneha datar says

      April 03, 2015 at 2:01 am

      A very healthy baked potato curry, an interesting recipe.

      Reply
      • srividhya says

        April 03, 2015 at 12:02 pm

        Thanks Sneha

        Reply
    7. Padma Rekha says

      April 02, 2015 at 9:08 am

      Good start even I use to make this every week but now I hardly use potatoes once in a month… you made me drool.

      Reply
      • srividhya says

        April 02, 2015 at 2:19 pm

        ha ha :-) Thanks padma

        Reply
    8. Suma Gandlur says

      April 02, 2015 at 7:49 am

      Love the oven-roasted veggies. Can enjoy without the guilt attached to the deep fried dishes.

      Reply
      • srividhya says

        April 02, 2015 at 2:18 pm

        yeah of course. :-)

        Reply
    9. Gayathri Kumar says

      April 02, 2015 at 2:15 am

      This is surely a winner Vidhya. looks absolutely delicious..

      Reply
      • srividhya says

        April 02, 2015 at 2:18 pm

        Thanks Gayathri.

        Reply
    10. Sandhya Ramakrishnan says

      April 01, 2015 at 8:59 pm

      Love the baked version of our potato curry! Perfect when making for a crowd :)

      Reply
      • srividhya says

        April 02, 2015 at 2:18 pm

        oh yeah absolutely

        Reply
    11. freakyveggie says

      April 01, 2015 at 8:17 pm

      Potatoes are a regular at home but have never tried this. This looks great, will try this :)

      Reply
      • srividhya says

        April 02, 2015 at 2:18 pm

        Thanks FV. Let me know how it turned out.

        Reply
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