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.
- 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
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.
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