Potato Curry Recipe

A simple potato and tomato based thin curry, nutrient and energy dense served with rotis or rice makes a perfect side dish.

Nutritional info

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1 Cup .... "For Puree:"(20.0 gm) Onion(Diced)
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1 Cup(25.0 gm) Tomato(Diced)
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6 No.(2.0 gm) Garlic
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2 Tsp(0.53 gm) Green Chilli(Chopped)
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2 Tsp(0.2 gm) Red Chilly(Chopped)
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2 Tsp(0.38 gm) Dhania Seeds
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2 Tsp(2.0 ml) Oil
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1/4 Tsp(1.0 gm) Salt
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1/4 Cup ..... "For Bhaji:"(33.0 gm) Potato(Boiled,Chopped)
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1/4 Tsp(0.23 gm) Coriander Leaves(Chopped)
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1/4 Tsp(0.6 gm) Haldi
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1/4 Tsp(0.41 gm) Dhania Powder
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1/8 Tsp(0.46 gm) Rai
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1/4 Tsp(0.59 gm) Jeera
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1/4 Tsp(1.0 gm) Salt
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1 Tsp(3.0 ml) Oil
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As Required(50.0 ml) Water
  • To make the base puree, heat 2 tsp oil in a frying pan.

  • Add 6 cloves of garlic, 1 tsp dhania, 1 tsp chopped red chilli and 1 tsp chopped green chilli.

  • Sauté and further add 1/4th cup diced onion, 1/4th tsp salt and 1/2 cup diced tomato.

  • Pour in a little water, cover and allow it to cook.

  • Once cooked, take off the flame, blend to get a puree like consistency and keep aside.

  • To make the bhaji, take a fresh frying pan at a low flame and heat 1 tsp oil.

  • Add 1/8th tsp rai, 1/4th tsp jeera and sauté.

  • Once jeera starts crackling, add 1/4th cup boiled and chopped potato, 1/4th tsp salt, 1/4th tsp haldi and 1/4th tsp dhania powder.

  • Pour in the previously cooked base puree, cover and allow it to cook.

  • Garnish with 1/4th tsp chopped coriander leaves.

  • Serve hot with chapatti or rice.