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

  • 6.1 mg
    Vitamin C
  • 0.6 mg
    Iron
  • 14.6 mg
    Calcium
  • 3.3 gm
    Total Fat
  • 1.0 gm
    Protein
  • 67.1 kcal
    Energy
  • 6.9 gm
    Carbohydrate
  • 62.2 mcg
    Vitamin A

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1.0 Diced Cup(112.0 gm) Onion

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1.0 Diced Cup(172.0 gm) Tomato

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6.0 Number(9.0 gm) Garlic

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2.0 Chopped Tsp(4.0 gm) Green Chilli

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2.0 Chopped Tsp(2.0 gm) Red Chilly

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2.0 Tsp(3.0 gm) Dhania Seeds

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2.0 Tsp(7.0 ml) Oil

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1/4 Tsp(1.0 gm) Salt

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50.0 Ml(50.0 ml) Water

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1/4 Boiled Chopped Cup(33.0 gm) Potato

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1/4 Chopped Tsp(0.23 gm) Coriander Leaves

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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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0.13 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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1.0 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.