Dry Potato Curry Famous Potato Dish of South India - FoodiBase

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Dry Potato Curry

Nutrition Info Per Serving


Energy 315.42 Cal Protein 6.12 g
Lipid 18.54 g Carbohydrate 33.81 g
Fiber 5.75 g Sugar 6.25 g


Ingredients List of Dry Potato Curry

Grocery List
Quantity Units Ingredients Notes
0.05 litre SESAME OIL
4.00 tsp SALT
1.00 tsp BLACK PEPPER
500.00 gm POTATOES
200.00 gm ONIONS
150.00 gm TOMATOES
50.00 gm GINGER
50.00 gm GARLIC
25.00 gm GREEN CHILI
25.00 gm CORIANDER LEAF
25.00 gm LIMES
1.00 tsp CORIANDER POWDER Coriander Powder
1.00 tsp GARAM POWDER Indian Spice Mix
1.00 tsp CHILI POWDER Red Chili Powder
1.00 tsp CUMIN SEED
1.00 tsp AJWAIN SEED

Dry Potato Curry Tags: Egg Free Healthy Regional

prithdaad-fb Date: December 26, 2017
Region: INDIAN
Cuisine: Tamil
Type: Vegetables
Course: Breakfast

Prep Time

15 Mins

Cooking Time

25 Mins

Servings

4 units


Introduction of Dry Potato Curry


Potatoes are the fourth largest crop produced and widely consumed in the world. French fries, Potato chips and Fried potatoes are the widely consumed potato dishes around the world. The word `potato´ comes from the Spanish word `patata’. It was first cultivated in Peru around 8000B.C. to 5000B.C. In the end of 16th century, Spanish explorers started to cultivate potatoes across Europe and over the years it started to spread across other continents. It became the first vegetable to be grown in space!

Potatoes have exceptional nutritional values like vitamin C (nearly half your daily value), potassium (more than a banana), vitamin B6, fibre, magnesium and antioxidants. They are high in water content (almost 80% when it is fresh) and Carbohydrates. Overall it is fat-, sodium-, cholesterol- and gluten-free. The number of minerals and plant compounds in potatoes help in lowering blood pressure, improves digestion, reduces cholesterol levels, manages diabetes and reduces insomnia. 20% of daily required level of vitamin is obtained in 100 grams of potatoes. Most of nutrition benefits are attained when the potatoes are boiled, baked or grilled and not fried. Hope you load up your basket with more potatoes in your next grocery shopping.

India ranks second in producing them. So no wonder we have got a lot of potato dishes and it’s found in most of our meals. Potato is called Aloo in Hindi. There are various potato recipes depending on the region in India. Well-known potato dishes are Aloo Gobi, Aloo paratha, Aloo samosa, Bombay potatoes, Potato curry, Potato fry, Potato korma etc. This version of potato dish is from the southern region of India which is dry and a bit spicy (that’s how we eat). Dry Potato Curry is usually preferred for breakfast and dinner. It goes delicious with Indian breads (Bhatura, Chapati, Roti etc.).

Preparation Steps of Dry Potato Curry


 

  1. Cook the Potatoes with water in a Pressure Cooker or a Cookware, till it turns soft. If you are using a Pressure Cooker, cook till the third whistle blows out. 

  2. Peel the Potato Skin and Keep it aside.

  3. Wash all the Vegetables and Chop them finely.

  4. Heat the Cookware and Add Sesame Oil. Fry Cumin and Ajwain Seeds for couple of minutes.

  5. Add Ginger, Garlic and Chilly and fry for couple of minutes.

  6. Add the chopped Onions and Fry till it turns into golden brown.

  7. Add Chopped Tomatoes and fry them till it turns soft.

  8. Add Salt, Pepper and All the Powders ((i.e) Coriander, Garam and Chili powder) to the fried vegetables.

  9. Mix the Vegetables and the Powders well. Cook in a low heat for 5 minutes.

  10. Mash the Potatoes and Add to the Cookware along with the Vegetables.

  11. Mix the Mashed Potatoes along with Vegetables well and Cook for 10 minutes in a low heat.

  12. Turn of the heat and Garnish the Potato curry with chopped coriander leaves.

Tasty and Healthy Dry Potato Curry is Ready to Eat !

 

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