Potato – Onion Curry

This is a popular potato curry and you can find this on typical South Indian Thali and  it is a great side for any rice. Potato, an universal and versatile veggie can be prepared in zillion ways. This curry is prepared with red chilly powder and onion. The reason why I am insisting on onion is, we prepare potato podiums which is prepared with green chillies and coconut but without onion and also potato kaara curry without onion and potato fry and the list goes on. This curry can be used as a side for roti and poori also and also the left over curry can be used for masala dosa. 

Here is the popular potato onion curry recipe,

Ingredients:

• 5 medium sized potatoes
• 1 medium sized onion  finely chopped.
• Red chilly powder – 2 tsps
• Salt as required
• Cilantro – 2 tbsps finely chopped.
• Curry leaves 1 strand.
• For Tempering:
• Oil – 2 tbsps + 1 tbsp if needed
• Mustard seeds – 1 tsp
• Urad dhal – 1 tsp
• Channa dhal – 1 tsp

Steps:

• Boil the potatoes (If microwaving 10 minutes, if using pressure cooker one whistle is enough.) and remove the skin.
• Chop them roughly into pieces or mash it with your hands into small pieces. Add the salt and chilly powder and mix well. Make sure the salt and the chilly powder are evenly coated. It is better to do before we add the potatoes to the onion mixture as we can mix properly.

• Heat the kadai and add oil. Once the oil is hot add mustard seeds, urad dhal and channa dhal.
• As they start to splutter,  add the curry leaves and saute for a minute.
• Now add the chopped onions and fry till they are translucent.

• Add the salt and chilly powder coated potatoes to the onion and mix well.
• If required, add the additional oil.
• Lower the heat and let it cook till you get a nice roasted crust on potato.

• Add chopped cilantro before serving and mix well.   

• While tempering, instead of urad dhal and channa dhal, you can use fennel seeds.
• Also the left over potato curry can be used as the potato masala for the masala dosa.

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Potato Onion Curry

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Popular potato curry prepared with boiled potatoes, onions and red chilly powder. A great side for rice dishes.

Course: Side Dish

Cuisine: Indian

Servings: 3

Author: Srividhya G

Ingredients

• 5 medium sized potatoes
• 1 medium sized onion finely chopped.
• Red chilly powder - 2 tsps
• Salt as required
• Cilantro - 2 tbsps finely chopped.
• Curry leaves 1 strand.

For Tempering

• Oil - 2 tbsps + 1 tbsp if needed
• Mustard seeds - 1 tsp
• Urad dhal - 1 tsp
• Channa dhal - 1 tsp

Instructions

1. Boil the potatoes (If microwaving 10 minutes, if using pressure cooker one whistle is enough.) and remove the skin.
2. Chop them roughly into pieces or mash it with your hands into small pieces. Add the salt and chilly powder and mix well. Make sure the salt and the chilly powder are evenly coated. It is better to do before we add the potatoes to the onion mixture as we can mix properly.
3. Heat the kadai and add oil. Once the oil is hot add mustard seeds, urad dhal and channa dhal.
4. As they start to splutter, add the curry leaves and saute for a minute.
5. Now add the chopped onions and fry till they are translucent.
6. Add the salt and chilly powder coated potatoes to the onion and mix well.
7. If required, add the additional oil.
8. Lower the heat and let it cook till you get a nice roasted crust on potato.
9. Add chopped cilantro before serving and mix well.

Recipe Notes

• While tempering, instead of urad dhal and channa dhal, you can use fennel seeds.
• Also the left over potato curry can be used as the potato masala for the masala dosa.