Potato curry is an easy recipe made with Sambar powder and coconut oil. This is a dry recipe where the boiled potatoes are added to the onions and Sambar powder mixture sautéed in coconut oil.
Ingredients:
Preparing Time: 5-10 minutes | Cook Time: 15 minutes | Serves: 2-3
- 3-4 large Potatoes
- 1 Onion (chopped lengthwise)
- 1/4 tsp Turmeric Powder
- 1 tbsp Sambar Powder
- 1 tsp Red Chili Powder (for extra spices)
- Salt to taste
To Temper:
- 1-2 tbsp Coconut Oil (if you don't like the taste of the coconut oil, you can skip and use the regular oil)
- 1-2 tsp Mustard Seeds
- 1-2 tsp Urad Dal
- A sprig of Curry Leaves
Method:
- Chop the potatoes and pressure cook with a cup of water until 3-4 whistles.
- Drain the water once done and set aside.
- Heat coconut oil in a kadai or pan.
- Add mustard seeds, Urad dal, curry leaves and sauté until the mustard seeds splutter.
- Add the onions and fry until translucent.
- Now add in the red chili powder, turmeric powder and Sambar powder.
- Fry for a minute and add the boiled potatoes.
- Mix well and fry for 4-5 minutes on medium flame.
- Once it changes to brown color switch off the flame.
- If you feel that the potatoes are sticking to the bottom of the kadai or pan, add more coconut oil and fry.
- Serve hot with rice and chapatis.
