Potato Curry With Oil 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

  • 3.7 gm
    Total Fat
  • 10.2 gm
    Carbohydrate
  • 5.4 mg
    Vitamin C
  • 11.8 mg
    Calcium
  • 84.4 kcal
    Energy
  • 37.8 mcg
    Vitamin A
  • 0.8 gm
    Protein
  • 0.6 mg
    Iron
1/4 Diced Cup(28.0 gm) Onion
1/4 Diced Cup(43.0 gm) Tomato
2.0 Number(3.0 gm) Garlic
1/2 Chopped Tsp(1.0 gm) Green Chilli
1/2 Chopped Tsp(0.41 gm) Red Chilly
1/4 Tsp(0.38 gm) Dhania Seeds
1/2 Tsp(2.0 ml) Oil
1/4 Tsp(1.0 gm) Salt
50.0 Ml(50.0 ml) Water
1/2 Boiled Chopped Cup(66.0 gm) Potato
1/4 Chopped Tsp(0.23 gm) Coriander Leaves
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(0.41 gm) Dhania Powder
0.13 Tsp(0.46 gm) Rai
1/4 Tsp(0.59 gm) Jeera
1.0 Tsp(3.0 ml) Oil
  • To make the base puree, heat 2 tsp oil in a frying pan.

  • Add 6 cloves of garlic, 2 tsp dhania seeds, 2 tsp chopped red chilli and 2 tsp chopped green chilli.

  • Sauté and further add 1/2 cup diced onion, 1/4 tsp salt and 1 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 1/8 tsp rai, 1/4 tsp jeera and sauté.

  • Once jeera starts crackling, add 1/4 cup boiled and chopped potato, 1/4 tsp salt,

  • 1/4 tsp haldi and 1/4 tsp dhania powder.

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

  • Garnish with 1/4 tsp chopped coriander leaves.

  • Serve hot with chapatti or rice.