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    Home » Recipes » Curry

    Potato Dry Curry

    Published: October 18, 2018 · Modified: October 18, 2018 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

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    Today I am sharing the Potato dry curry recipe. It is one of my favorites among potato recipes just because it is super easy to prepare and packs a lot of spicy flavors.

    A plate of potato curry served on the black serving tray

    Potatoes get a bad rap for packing a lot of carbs, but it is one of the best vegetables you can enjoy in winter and they bring a lot more than just starch to the table.

    Potatoes come in various colors and I have found that red potatoes work very well for this recipe. The other main ingredient(s) are the spices that compliment the potatoes. I just cut the potatoes into little round pieces. You can slice them as thin as you prefer. Just make sure that they get an even exposure to the spices.

    Talking of spices, there are not many of them, and for that reason, you cannot skip any of them to retain the authentic flavor. You can perhaps tone down on the red chilies but do not skip all of it. The subtle heat from chilies and spices are beautifully balanced by the grated coconuts. Make this vegan, gluten-free recipe a part of your meal plan and prepare it on a busy weekday!

    This is not the first spicy potato curry and certainly not the last one either. If you are looking for a specific recipe or need a suggestion for more recipes, feel free to contact me.

    A bowl of food on a plate, with dry curry

    Check out my other recipes

    • Spinach Dal - Palak Dal Recipe
    • Potato Masala - Aloo Masala(Instant Pot + Stove Top)
    • Instant Pot Potato Onion Sambar
    • Sweet Potato Paratha 
    • Masala potatoes

    If you have time comment below and rate the recipe in the comment box below.  Follow me on social media's Facebook, Instagram, and Pinterest. 

    For more delicious vegan recipes such as this sent directly to your inbox, just subscribe to my newsletter.

    A bowl of food on a plate, with Curry

    Potato Dry Curry

    Uma Raghupathi
    It is one of my favorites among potato recipes just because it is super easy to prepare and packs a lot of spicy flavors. 
    5 from 1 vote
    Print Recipe
    Prep Time:10 mins
    Cook Time:25 mins
    Total Time:35 mins
    Course :Side Dish
    Cuisine :Indian
    Diet :Vegan
    Difficulty :Easy
    Servings 4
    Calories 220 kcal

    Ingredients
      

    • 15-20 Small baby potatoes
    • 2 tablespoon coriander seeds
    • ½ teaspoon black pepper
    • ¾ cup grated coconut
    • 1 teaspoon tamarind
    • 5-6 red dry chilies
    • ½ teaspoon turmeric powder
    • Salt to taste
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    Instructions
     

    • Wash and cut the baby potatoes into rounds.
    • Remove the starch with a quick wash and let the water drain.
    • Place a big pan over medium heat and start to cook the potatoes with 3 tablespoon of water.
    • Meanwhile, blend all the spices and coconut with quarter to half a cup of water.
    • Add the blended paste to half cooked potatoes. Add salt and mix well.
    • Cover the lid let the potatoes cook with all spices and coconut paste.
    • In about 20 minutes, switch off the heat and garnish with coriander leaves.
    • Potato Dry Curry is ready! Serve it warm and pair it with hot steamed rice as well as Rasam or other gravy.

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    Nutrition

    Calories: 220kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Sodium: 7mg | Potassium: 118mg | Fiber: 4g | Sugar: 2g | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!

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    A bowl of food on a plate, with Potato and Curry
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    Hello friends! My name is Uma and I am a vegan. But that's not all - I am also a mom.

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