Potato Dry Curry
It is one of my favorites among potato recipes just because it is super easy to prepare and packs a lot of spicy flavors.
Servings: 4
Calories: 220kcal
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
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.
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