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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
Keyword: potato curry
Servings: 4
Calories: 253kcal
Author: Srividhya G

Ingredients

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
  • 1/2 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.┬áMake 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