Oct 22, 2013

South Indian Potato Curry

South Indian Potato Curry

You can never have too many potato recipes. There’s just no such thing. No, really, there isn’t!

And this one deserves a spot in your recipe box. Like all other Madhur Jaffrey recipes, this southern Indian potato curry is a clear example of the spirit of India shining through with simplicity.

It takes plain ole and humble potatoes, a handful of spices and magically transforms them into an exotic side dish chockfull of flavour and pizzazz! Perfect for vegetarians, vegans and meat-eaters. And all that in under half an hour. Not bad, huh?

Good food does not have to be complicated.

 

Ingredients:

1 pound potatoes (waxy ones)
1 medium onion
1 tomato
13 curry leaves (mine were dried)
2 dried chili peppers (or dried chill flakes)
1 tsp salt
2 tsp ground coriander
1 tsp garam masala
1/4 tsp cayenne pepper
1 tsp black mustard seeds
1 cup water
1/2 cup coconut milk
handful cilantro or flat-leaf parsley
1 tbsp ghee or oil

Optional: 1 or 2 tsp yellow split peas

 

Directions:

 
This was a side dish for two (and a half)! Adjust the quantities to suit your needs.
 

Grab your spices. The recipe called for fresh curry leaves, but alas, no such thing here in the Netherlands so I used their dried counterpart.
South Indian Potato Curry

Mix the cayenne, coriander, garam masala and salt in a small bowl.
South Indian Potato Curry

Chop the onion and tomato. Peel and dice the potatoes in bit-sized pieces and store them in cold water until you’re ready to use them.
South Indian Potato Curry

For this recipe I used the ghee (clarified butter) that the guys at Ghee Easy mailed me. Love this stuff!
South Indian Potato Curry

Heat the ghee or oil and add the mustard seeds, yellow split peas and dried chilies. Cook until the mustard seeds start to pop.
South Indian Potato Curry

 
The yellow split peas are optional but really, you gotta try it! It adds such an amazing texture to the potatoes making them a heck of a lot more interesting to eat.
 

In with the onions and curry leaves and cook until the onion has softened but hasn’t browned. This will take three minutes or so.
South Indian Potato Curry

Stir in the diced tomato.
South Indian Potato Curry

Add the spices and cook everything for another minute. Just to get the flavours going.
South Indian Potato Curry

Stir in your potatoes.
South Indian Potato Curry

Pour in the water, bring it to a boil, lower the heat, pop the lid on and simmer the potatoes for 15 to 20 minutes, depending on how small you diced the potatoes.
South Indian Potato Curry

 
Remember that you can’t dice the potatoes too small when adding yellow split peas. They also need their time to soften up. Just sayin’.
 

For me 15 minutes was more than enough.
South Indian Potato Curry

Stir in that beautiful virgin-white coconut milk.
South Indian Potato Curry

Let it heat through for a moment and taste to check the seasoning.
South Indian Potato Curry

Sprinkle a handful of minced cilantro or flat-leaf parsley all over right before serving.
South Indian Potato Curry

Southern Indian Potatu Curry
Ingredients
    1 pound potatoes (waxy ones)
    1 medium onion
    1 tomato
    13 curry leaves (mine were dried)
    2 dried chili peppers (or dried chill flakes)
    1 tsp salt
    2 tsp ground coriander
    1 tsp garam masala
    1/4 tsp cayenne pepper
    1 tsp black mustard seeds
    1 cup water
    1/2 cup coconut milk
    handful cilantro or flat-leaf parsley
    1 tbsp ghee or oil

    Optional: 1 or 2 tsp yellow split peas

Directions
    Mix the cayenne, coriander, garam masala and salt in a small bowl. Chop the onion and tomato. Peel and dice the potatoes in bit-sized pieces and store them on cold water until you’re ready to use them. Heat the ghee or oil and add the mustard seeds, yellow split peas and dried chilies. Cook until the mustard seeds start to pop. Add the onions and curry leaves and cook until the onion has softened but hasn’t browned. This will take three minutes or so, then stir in the diced tomato and spices and cook for another minute.

    Add your potatoes, pour in the water, bring it to a boil, lower the heat, pop the lid on and simmer the potatoes for 15 to 20 minutes, depending on how small you diced the potatoes. After the potatoes are done you stir in the coconut milk. Let it theta through and serve with cilantro or parsley sprinkled all over.

Meal type: Lunch, appetiser
Servings: 2
Copyright: © kayotickitchen.com

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    11 Comments »

    1. 1

      Looks incredibly yummy. I love curry and I love potatoes, so this may become my next meal. I like how this recipe transforms a few simple ingredients into something amazing – gotta love spices!

      Amy on Oct 22, 2013 @ 5:42 pm Reply
    2. 2

      Is piripiri hetzelfde als Chili flakes. Die laatste zijn onder die naam in Nederland nergens te vinden. Ik ben al een tijdje zoekende ernaar

      Mariella on Oct 23, 2013 @ 9:55 am Reply
      1. Nee, dat is niet hetzelfde. Zijn andere pepers!

        Kay on Oct 23, 2013 @ 10:10 am Reply
    3. 3

      Now that looks really good Kay! Love curry!

      Simone on Oct 24, 2013 @ 12:19 am Reply
    4. 4

      I’m always looking for ways to spice up potatoes besides using them to “beef” vegetable medleys. Also, adding the coconut milk was a good idea – great for body and taste. Thanks Kay. 

      Jahnavi @ Indian Khana Made Easy on Oct 25, 2013 @ 5:28 am Reply
    5. 5

      Hope you and the family get thru the storm safe and sound

      Jack on Oct 28, 2013 @ 10:00 pm Reply
      1. We did! Never left the house, it was dangerous. Trees blew over blocking the road before my house. Thank God J’s school is right next to the house.

        Kay on Oct 29, 2013 @ 8:30 am Reply
    6. 6

      Happy to hear.Made the news here so I know it was bad.Prayers to all.

      Jack on Oct 29, 2013 @ 11:51 am Reply
    7. 7

      The curry looks nice, but as a South Indian, I should tell you that this is not an authentic South Indian potato curry. South Indian curries are typically dry, not “wet” (i.e. with gravy added); we do have dishes with gravy, of course, but these are typically not called “curry”.

      Anyway, remove the tomatoes and coconut milk and you have a more authentic approximation (still only an approximation, however, since some important spices are lacking). 

      Sandhya on Nov 4, 2013 @ 2:48 pm Reply
      1. Whatever it is… it was incrediby tasty! I absolutely adore all Madhur Jaffrey’s recipes :)

        Kay on Nov 4, 2013 @ 2:53 pm Reply
    8. 8

      looks mouth watering pictures thanks for posting

      Pravina Parikh on Apr 1, 2014 @ 8:54 pm Reply

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