• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Vidhya’s Vegetarian Kitchen logo
  • Home
  • About
    • VVK Galleries
    • VVK YouTube Channel
    • VVK Mentions
    • Privacy & Copyright Policies
  • Recipes
  • Shop
    • Amazon Shop
    • Cookbooks
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Dry Curries » Potato – Onion Curry

    Potato – Onion Curry

    Posted on January 26, 2014 · Last Updated on August 29, 2020 · By Srividhya G · 2 Comments

    110 shares
    • Share
    • Tweet
    • Reddit
    Jump to Recipe Card Watch Recipe Video

    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. 
    Pin Recipe Print Recipe
    5 from 1 vote

    Potato - Onion Curry

    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.
    Prep Time30 mins
    Cook Time15 mins
    Resting Time15 mins
    Total Time45 mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    Calories: 253kcal
    Author: Srividhya G

    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

    Calories: 253kcal | Carbohydrates: 42g | Protein: 5g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 900mg | Potassium: 947mg | Fiber: 3g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 39.2mg | Calcium: 43mg | Iron: 2.2mg

    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
    110 shares
    • Share
    • Tweet
    • Reddit

    Filed Under: Dry Curries Tagged With: how to make potato-onion curry, Rice accompaniment, sides for rice, urulai kizhangu curry, urulai kizhangu masala curry, urulai kizhangu vengaya kai, urulai poriyal, urulai vengaya curry

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Author Vidhya smiling in the renovated kitchen

    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

    Enjoy My Cookbooks

    Two cookbooks beautifully presented on the table

    Discover the diverse and delicious taste of South India, eggless recipes made in Instant Pot and other deliciousness! Find out more →

    Sign Up to Newsletter

    Must-Try Soup Recipes 

    • Vegan Miso Ramen Soup With Tofu
    • Easy Pumpkin Soup | Pumpkin Shorba
    • Vegan Mushroom and Wild Rice Soup | Instant Pot Wild Rice Soup
    • Broccoli Almond Soup (Instant Pot Method)

    As Featured On

    As seen on logo banner

    YouTube

    Follow me on YouTube for regular recipe videos and insights from my kitchen!

    Follow

    Disclosure

    VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate VVK earns from qualifying purchases. Privacy Policy →

    Most Popular Posts

    • Vendhaya Keerai Sambar | Methi Sambar
    • Eggless Brownies | Eggless Cakey Brownies with Sea Salt
    • No bake Chocolate Cereal Clusters
    • Millet Idli Dosa Batter
    • Snake Gourd Curry | Chichinda Sabji
    • Weekly Vegetarian Meal Planning Chart

    Explore Your Favorites

    15 + Mango Recipes

    25 + Easy South Indian Instant Pot Recipes

    10 + Must Try Vegetarian Pasta Recipes

    20 + Kids Friendly Lunch Box Recipes

    20 + Indian Lentils Recipes Made in Instant Pot

    Footer


    VVK is a participant in the Amazon Services LLC Associates Program - Privacy Policy
    HOME | ABOUT | CONTACT US

    Footer

    ↑ Back to Top

    VVK horizontal logo

    About

    • About
    • Contact
    • Privacy Policy

    Cooking

    • Sign Up to Newsletter
    • All Recipes
    • My Cookbooks
    • My Amazon Shop

    VVK is a participant in the Amazon Services LLC Associates Program

    Copyright © 2023 | VidhyasHomeCooking.com