South Indian Spicy Potato Curry Recipe
45 minutes
663 reads
About South Indian Spicy Potato Curry Recipe
This South Indian Spicy Potato Curry recipe is a flavorful and easy-to-make vegetarian delight, perfect for a weeknight dinner. The potatoes are perfectly fried and then simmered in a fragrant blend of spices, creating a dish that's both comforting and exciting.This recipe offers a simplified yet authentic approach to a classic South Indian curry, showcasing the vibrant tastes of ginger, garlic, chilies, and a warming array of spices. Serve it hot with fluffy rice or soft chapati for a complete and satisfying meal.Prepare to impress your family and friends with this simple yet delicious potato curry; it's a guaranteed crowd-pleaser!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For Frying Potatoes
- 6 Potato medium size, peeled and sliced
- 1/2 cup cup Vegetable Oil for deep frying
For the Curry
- 2 tbsp tbsp Vegetable Oil for tempering
- 1 tsp tsp Mustard Seeds rai
- 1 Bay Leaf tej patta
- 1 Onion finely chopped
- 2 Chili adjust to taste, finely chopped, green
- 1 tbsp tbsp Ginger Garlic Paste
- 1 tsp tsp Chili Powder
- 1 tsp tsp Garam Masala
- 2 tsp tsp Coriander Powder dhania
- 1 tsp tsp Turmeric Powder adds color and flavor, haldi
- 1/2 tsp tsp Chili Powder for extra heat, optional, red
- 1/4 tsp tsp Sugar
- 1.5 tsp tsp Salt to taste
- 3 leaves Curry Leaves
- 1/4 cup cup Water
- 1/4 cup cup Coriander chopped, dhania, for garnish
Instructions
Prepare the Potatoes
- First, wash and peel the potatoes. Slice them into approximately 1/2-inch thick pieces.
- Heat the vegetable oil in a deep pan or wok over medium-high heat. Once hot, carefully add the potato slices and fry until golden brown and crispy. Remove from the pan and set aside.
Make the Curry
- Heat the remaining vegetable oil in the same pan or a separate one over medium heat. Add the mustard seeds and let them splutter. Add the bay leaf, and then the finely chopped onions. Sauté until the onions turn golden brown.
- Add the ginger-garlic paste and sauté for about a minute until the raw smell disappears. Stir in the green chilies, chili powder, coriander powder, turmeric powder, garam masala, and red chili powder (if using). Sauté for 5 seconds.
- Add a pinch of sugar and salt. Mix well.
- Now, add the fried potato slices to the spice mixture. Gently stir to combine. Sprinkle in a little water (about 1/4 cup) to create a light sauce. Simmer for 5-10 minutes, allowing the flavors to meld.
- Stir in the curry leaves and fresh coriander leaves. Cover the pan and let it simmer for another 5 minutes to allow the flavors to fully develop.
Serve
- Garnish with extra fresh coriander leaves. Serve your hot and spicy South Indian Potato Curry hot with rice or chapati.
Recipe Notes
Expert Tips for the Best Potato Curry
- For extra flavor, marinate the sliced potatoes in a little turmeric powder and salt for 15-20 minutes before frying.
- Adjust the amount of green chilies according to your spice preference. If you prefer a milder curry, use fewer chilies, or remove the seeds before chopping.
- Don't overcrowd the pan when frying the potatoes. Fry them in batches to ensure they crisp up evenly.
- If you like a thicker curry, add a little more water and simmer for longer. If you prefer a thinner curry, use less water.
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Recipe Nutrition
Calories: 174kcalCarbohydrates: 14gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 2gSugar: 1g
Loganayaki Thamilselvan
Articles: 40
5 Comments
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I’m excited to make this at home!
Absolutely fantastic! Thanks for the recipe.
This is perfect! Can’t wait to taste it.
Looks so flavorful! Thanks for posting.
Great recipe! I’m eager to try it.