The moment you think of potato curry you probably think carbs and you’re certainly justified in thinking so. Over the years, potato has garnered a lot of negative press, thanks to all the illnesses associated with chips, fries, loaded potatoes and so on. You may be surprised to know that potato is a low-calorie food and a good source of vitamins C, B6 and manganese among others. If you cook potato right and consume it in moderate quantities, it is healthy. Ever since I was a kid, I have been a big fan of potato and I have never really outgrown it!
Pairing with Dosa
While I normally avoid potato-only recipes and usually add it with some other vegetable, this is one recipe I will make an exception for. Interestingly, I make this dish only with dosa (crepe) and I think this combination is unbeatable. I simply cannot think of dosa without this dish, or vice versa. Masala Dosa, a very popular South Indian crepe is served with a stuffing of this curry.
South Indian Potato Curry with Multigrain Dosa
South Indian Potato Curry
While potato does have a unique flavor and texture, it is the other ingredients that bring in the distinct flavor to this recipe. I have tried to figure out which one of these ingredients stands out the most, but I’m never sure. Ginger adds sharpness and chili peppers bring in the heat. Onions and a sweetness to the dish and tomatoes add a somewhat sweet and tangy flavor. Seasoning ingredients along with turmeric, complete this curry. Absolutely delightful!
Seasoning Ingredients
Potato is a low-calorie food and a good source of vitamins C, B6 and manganese among others. Ginger is a great antioxidant and tomatoes are a good source of vitamin C.
Check out our yummy potato-based recipes while you’re here:
- Aloo Beans Recipe
- Raw Banana-Potato Sauté
- Spiced Purple Sweet Potato-Cauliflower Bake
- Eggplant Potato Spicy Medley
- Spicy Bell Pepper Potato Medley
- Aloo Gobi
- Aloo Palak
- Easy Instant Pot Mashed Potatoes
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South Indian Potato Curry
Ingredients
- 2 Cups Potato - Cut to half inch cubes
- 1/2 Cup Onion - Fine cut
- 1/4 Cup Tomato - Diced
- 1 Teaspoon Ginger - Grated
- 1 Chili Green Chili Pepper - Fine cut
- 1/4 Teaspoon Turmeric Powder
- 1/4 Teaspoon Sea Salt - Or to taste
- 1/2 Cup Filtered water
- 1 Teaspoon Coconut Oil
Seasoning
- 12 Leaves Curry Leaves - Split in half
- 1/2 Chili Dry Red Chili
- 1/2 Teaspoon Mustard Seeds
- 1 Teaspoon Chana Dal
- 1 Teaspoon Cumin Seeds
Instructions
- Make sure you have all ingredients handy before you start cooking.
- Sauté seasoning ingredients (curry leaves, red chili pepper, urad dal, cumin and mustard seeds) in a pan and add turmeric powder. Add ginger, onion, tomatoes, green chili peppers and sauté for 5 to 7 minutes. Add salt and mix well.
- Add potatoes, salt and half a cup of water, mix well, turn IP to pressure cook mode and cook for 15 minutes.
- Once done, quick release pressure, stir contents and transfer to a serving bowl. Serve hot with dosa and guacamole.
Looks delicious
Thanks. I hope you do try making it.