Spicy Potato Curry

Spicy Potato curry is perfect for winter!

One of the freshest ways to make Indian curry is to prepare the masala and use it right away. That’s what I have done in this post for my Spicy Potato Curry.  It’s a quick and simple recipe that you can try today.

Potatoes spiced with curry leaves and tamarind make a spicy, salty and yummy recipe that’s perfect for lunch or dinner on a winter day. I caramelize the onions a little to help balance the spices.

Potato curry goes equally well with rice as a side dish or with chapati. Spicy potato curry and raita can be a dynamic and a healthy combination to balance the spiciness.

Step By Step directions for spicy potato curry

Here is some step by step photos that I managed to take when I was preparing the dish. I am sure you will like this as much as I do 🙂

Ingredients:

• • 4-5 medium sized Potatoes (Boiled)

• • 4 green chilies

• • 1 large Onion

• • 1 tbsp tamarind paste

• • 2 tsp red chili powder

• • 5-6 Curry Leaves

• • 1 tsp turmeric powder

• • 1 tsp mustard seeds

• • 1 tsp split black gram

• • 1 red chili

• • 3-4 tbsp coconut oil

• Salt to taste

Direction:

Place a vessel over medium heat and drizzle two tablespoons of oil. When oil heats up, add mustard seeds and split black gram. As the mustard seeds start to sputter, add red chilies, curry leaves and continue to saute for 30 more seconds. Now add chopped onions and saute it until onions turn transparent.

Add turmeric powder, red chili powder, saute for at least a minute. Add salt, tamarind paste and continue to saute for 30 seconds. Now, gently mash the boiled potatoes and add to the spice mixture. Add a little water(¼ cup) to help mix the masala uniformly. Mix well and cook for another 5 minutes.

Spicy potato curry is ready to serve with boiled rice or chapathi.