Potato Curry Recipe | Easy Potato Dish | Aloo Curry Recipe | Spicy Potato Curry

Potato Curry Recipe | Easy Potato Dish | Aloo Curry Recipe | Spicy Potato Curry

Spicy potatoes, this spicy side dish goes well with rice or chapati. Potatoes are very common all over the world. We can try a different variety of recipes with this incredible vegetable. I would tell you how I learn this recipe. One day my sister in law made this dish for us when we visited her home. I  liked the taste of the potato very much and it was covered with spicy gravy which really attracts our attention. So I asked her how she made this, she told me that it's very simple and easy to make this delicious spicy potato. I hope you will also like this recipe. 

In this favourite potato dish from southern India, the combination of chilli and tamarind awakens the taste buds immediately. This version adapts the classic recipe slightly, to reduce the pungency and enhance the fiery appearance. So let’s start to cook.

Ingredients For Spicy Potato Curry

• Potatoes - 4 nos(Boiled )(peeled and cut each potato into 4 pieces)
• Dry red chillies - 22 nos
• Cumin seeds - 1 1/2 tsp
• Garlic cloves - 4 nos
• Oil - 5 tbsp
• Thick tamarind juice - 4 tbsp
• Tomato puree - 2 tbsp
• curry leaves
• Sugar - 1 tsp
• Asafoetida - 1/2 tsp
• salt to taste

Preparation For Spicy Potato Curry 

1. Soak the chillies for 5 minutes in warm water. Drain and grind with the cumin seeds and garlic to a coarse paste either using a mortar and pestle or in a food processor.
2. Heat the oil in a work or deep frying pan and fry the spice paste, tamarind juice, tomato puree, curry leaves, salt, sugar and asafoetida until the oil separates from the spice paste.
3. Add potatoes to the pan. Reduce the heat to low, cover the pan with a lid and simmer the potatoes for 5 minutes.
4. Serve immediately

Video of Spicy potato curry

Method For Spicy Potato Curry

1.Soak the chillies for 5 minutes in warm water

2. Add dry chillies, cumin seeds and garlic to a blender and grinds to a paste.

3. Heat oil in a pan

4. Add the spice paste, tomato puree and curry leaves mix it well

5.  Add salt, sugar and asafoetida

6. Add thick tamarind juice and fry until the oil separates from the spice paste.

7. Add potatoes and mix it well

8. Reduce the heat to low, cover the pan with a lid and simmer the potatoes for 5 minutes.

9. Serve immediately