Spicy Potato Curry Recipe

Name: Spicy Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 potatoes (peel the skin); 1 red onion (medium size) - chopped very finely; 2 tomatoes chopped very finely OR 3/4 cup fresh marinara sauce; 1 tamarind - a small lemon size OR 1/2 cup chicken broth; 3 dry red chiles; 8 curry leaves OR 2 tsp cumin seeds; 3 cloves garlic; 1/2 tsp mustard; 5 fenugreek seeds OR 2 tbsp maple syrup; 1/4 spoon asafoetida powder (optional); 2 tbsp Butter; 4 tbsp canola oil; 2 tbsp mango chutney (optional). I like Major Grey's Mango Chutney.; List of Powders:; 1 pinch turmeric powder; 1 tbsp chili powder; 2 tbsp coriander powder; 1/2 tsp cumin powder; 1-2 tbsp curry leaves powder OR Maharajah curry powder (to taste); 1/2 tsp ground pepper

Servings: persons

4 potatoes (peel the skin)
1 red onion (medium size) - chopped very finely
2 tomatoes chopped very finely OR 3/4 cup fresh marinara sauce
1 tamarind - a small lemon size OR 1/2 cup chicken broth
3 dry red chiles
8 curry leaves OR 2 tsp cumin seeds
3 cloves garlic
1/2 tsp mustard
5 fenugreek seeds OR 2 tbsp maple syrup
1/4 spoon asafoetida powder (optional)
2 tbsp Butter
4 tbsp canola oil
2 tbsp mango chutney (optional). I like Major Grey's Mango Chutney.
List of Powders:
1 pinch turmeric powder
1 tbsp chili powder
2 tbsp coriander powder
1/2 tsp cumin powder
1-2 tbsp curry leaves powder OR Maharajah curry powder (to taste)
1/2 tsp ground pepper

1
In a thick bottomed kadaai / pan, heat 4 tbsp of oil.
2
Add mustard. when it cracks add fenugreek seeds/maple syrup, curry leaves/cumin seeds, garlic and red chiles. Fry them well.
3
Now add chopped onions, saute them until they turn translucent. and add chopped tomatoes. Saute the tomatoes along with onions for 3-4 minutes.
4
Now add salt to taste and all the powders listed. Fry them well for 2 minutes, until the oil separates.
5
Now add cut potatoes and mix them well.
6
Add 1/2 a cup of Tamarind water/chicken broth. Close the kadaai/pan with a lid and raise the heat to medium-high. Let the potatoes get half-cooked.
7
After 10 minutes add the butter, lower the heat to simmer and close the lid.
8
After another 10 minutes the potatoes are done and the spicy potato curry is ready.
9
Mix in the mango chutney if desired.

1484

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 potatoes (peel the skin), 1 red onion (medium size) - chopped very finely, 2 tomatoes chopped very finely OR 3/4 cup fresh marinara sauce, 1 tamarind - a small lemon size OR 1/2 cup chicken broth, and more.

Yes, Spicy Potato Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Potato Curry

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