Spicy potato curry/ Potato curry/Uruzhaikilangu curry/Potato gravy
Potato curry is one of our favorite foods. In the title area, you will find it becomes very spicy A curry made with our favorite vegetable potatoes. Spicy and rich food lacking vegetables. .I make this curry by adding too much pepper (this is the main spice) Add powder to Chettinad cuisine. Then, I will add special ingredients to it, which will make the curry too delicious. Hope you like this curry.
If you try this recipe at home, please let me know the result.
Potatoes-5 to 6 (peel the skin and cut it into medium size pieces)
Onion-1 (finely chopped)
Garlic-5 to 6 cloves
Tamarind-a small lemon sized
Butter- 1 tsp
Gingelly oil-3 to 4 tbsp
cumin seeds-1/2 tsp
curry leaves- 1 string
Dry red chilly-2
Turmeric powder-1/4 tsp
Cumin powder-1/2 tsp
Coriander powder-2 tsp
Sambar powder-1 tsp
Pepper powder-1/2 tsp
In a thick-bottomed pot, heat 4 tablespoons of oil. Add mustard. When it cracks, add fenugreek seeds, curry leaves, garlic, red chilly and asafoetida powder. Fry for a few seconds until the garlic is soft.
Now add the chopped onion and fry until it becomes translucent. Add chopped tomatoes. Saute the tomatoes and onions together. You must fry for at least 3-4 minutes until they are mixed together.
Now, add the chopped potatoes and mix them well with the masala sauce.
Season with salt and order all powder. Fry them for 2 minutes until the oil comes out of the side of the pan.
After 5 minutes, according to the desired consistency, open the lid, add a small amount of water, and mix well. Close the lid.
Add tamarind water and mix well with potatoes. Cover the pot with a lid. Lower the flame so that the potatoes will cook.
After 5 minutes, the potatoes will be cooked. You can check by inserting a knife into the potato. If the potatoes are undercooked, cook for another 5-10 minutes, then remove from the flame.
Add 1 teaspoon of butter and mix well.
- Now, the spicy potato curry is ready.
- Serve with hot rice
Enjoy the recipe with Video Tutorial!!!