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Tangy Potato Curry

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Published under: PotatoSide Dish

Tangy Potato Curry
Potatoes – 250 gms, peeled and chopped into cubes
Tamarind Extract – 1/2 tblsp
Water – 1/8 cup
Brown Sugar – 1 tsp
Oil – 3/4 tblsp
Mustard Seeds – 1/4 tsp
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Coriander Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Salt as per taste
Green Chillies – 1, seeded and thinly sliced
Coconut – 1 tblsp, desiccated

1. Add brown sugar to the tamarind extract and keep aside.
2. Heat oil in a pan.
3. Saute the mustard seeds till it splutters.
4. Add turmeric powder, chilli powder, coriander powder and cumin powder.
5. Fry for a minute.
6. Add the potatoes and fry for one more minute.
7. Add salt and 1/4 cup of water.
8. Cover the pan with a lid and cook for 15 minutes over low heat.
9. Add the tamarind extract, green chillies and coconut.
10. Stir and mix well.
11. Cover pan and cook for 15 minutes.
12. Serve hot with rice or roti.

image credit: simple home food

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