A spicy and a delicious potato-onion curry – one among the zillion potato curry recipes that sure fits on any Indian menu and a perfect rice and roti accompaniment.
Check out how to prepare this versatile potato-onion curry with a detailed video recipe. Also, check out how I served this potato curry and what we can do with the leftovers
This is a popular potato curry and you can find this on all Tamil Nadu Restaurant lunch menu. Potato – a universal and versatile veggie can be cooked in zillion ways. I prepared this simple curry with potatoes (obviously), onion, and red chili powder. The reason why I am insisting on onion is, we prepare potato podiums green chilies and coconut but without onion and also potato kaara curry without onion and potato fry and the list continues.
Guess what, you can try the very same curry with slight modifications and come up with a whole new flavor. Instead of red chili powder, you can use sambar podi or rasam podi or garam masala. Instead of mustard seeds tempering, you can use fennel seeds. I know, the sky is the limit. :-)
For this recipe, I went with Russet Idaho variety of potatoes but you can use any potato variety. But the cooking time might vary depending upon the variety. So adjust the timing according to the potato variety.
I know there won’t be any leftovers of this potato curry but if there is any, you can use it for the roti rolls or you can spread on the dosa and make masala dosa or temper it again with whole garam masala spices and add rice to make potato rice. Potato-Onion Curry and Arachuvitta Sambar is our typical Sunday menu. But today I am serving this rasam.
Watch me make the potato-onion curry with paruppu rasam-
Check out the full-length video where I am sharing how to make this potato-onion curry and the paruppu rasam. Please subscribe to my channel and share your feedback.
How to make potato-onion curry-
- Wash the potatoes thoroughly and chop them into two halves. Pressure cook the potatoes but adding water for three whistles. If you are using Yukon gold variety of baby potatoes 1 or 2 whistles is sufficient.
- Let the pressure release and drain the water immediately. Peel the skin and chop them roughly into small cubes.
- Take the chopped cubes in a big vessel and add 1 tbsp of oil and the red chili powder.
- Mix well. Make sure the salt and the chilly powder are evenly coated.
- Heat the kadai and add oil. Once the oil is hot add mustard seeds, urad dal, channa dal, hing and curry leaves.
- As they start to splutter, add the chopped onions and salt. Fry till they are translucent.
- Add the potatoes now and mix them.
- If required, add the additional oil.
- Lower the heat and let it cook till it browns up lightly. You can add more oil and cook until it forms a nice brown crust and crispy or slow cook until it becomes crispy on the edges.
Recipe Notes-
- Adjust the salt and spice according to your preference.
- Instead of red chili powder, you can add sambar powder or rasam powder.
- Also, you can include fennel seeds while tempering.
- After cooking the potatoes, drain the water immediately. Potatoes become too starchy if they sit in water for a long time.
- You can add more oil and cook until it forms a nice brown crust and crispy or slow cook until it becomes crispy on the edges.
- According to the potato variety, the pressure cooking time differs.
Potato - Onion Curry
Ingredients
- 4 Idaho Potatoes
- 1 Onion
- 2 tsps Red chili powder
- ½ tbsp Salt
For Tempering:
- 2 tbsps Oil 2 tbsps + 1 tbsp if needed
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 1 tsp Channa dal
- 5 Curry leaves
- ½ tsp Hing
Instructions
- Wash the potatoes thoroughly and chop them into two halves. Pressure cook the potatoes but adding water for three whistles. If you are using Yukon gold variety or baby potatoes 1 or 2 whistles is sufficient.
- Let the pressure release and drain the water immediately. Peel the skin and chop them roughly into small cubes.
- Take the chopped cubes in a big vessel and add 1 tbsp of oil and the red chili powder.
- Mix well. Make sure the salt and the chilly powder are evenly coated.
- Heat the kadai and add oil. Once the oil is hot add mustard seeds, urad dal, channa dal, hing and curry leaves.
- As they start to splutter, add the chopped onions and salt. Fry till they are translucent.
- Add the potatoes now and mix.
- If required, add the additional oil.
- Lower the heat and let it cook till it browns up lightly. You can add more oil and cook until it forms a nice brown crust and crispy or slow cook until it becomes crispy on the edges.
Video
Notes
- Adjust the salt and spice according to your preference.
- Instead of red chili powder, you can add sambar powder or rasam powder. Also, you can include fennel seeds while tempering.
- After cooking the potatoes, drain the water immediately.
- Potatoes become too starchy if they sit in water for a long time.
- You can add more oil and cook until it forms a nice brown crust and crispy or slow cook until it becomes crispy on the edges.
- According to the potato variety, the pressure cooking time differs.
Nutrition
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.
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