Potato Curry

This starchy vegetable certainly has a lot to offer nutritionally, besides the fact that they come in different sizes, shapes, colors, and in varies tastes. They are high in carbs but also full of vitamin C and B6, potassium, copper, manganese and other dietary fibers that can help benefit in many ways. This comfort food is also known as the hunger tamers. Easily makes you feel fuller.

When purchasing, stir clear of damaged or green potatoes. Even the one with sprouts on them. Because these potatoes contain a toxic named solanine. This can make you feel nauseated, cause headaches, thirst, stomach pain, and even diarrhea. In some cases, if consumed too many, it can lead to coma and even death. These chemicals cannot be destroyed by cooking, so do be careful when choosing the right potatoes for your culinary purposes.

There are many ways to cook a potato. Can be fried, baked, boiled, and even grilled. However, I would turn it into a CURRY instead.

Today I will share this Srilankan Tempered Potato Curry that can be made very easily from mild to spice or thick to a runny gravy. It is a very simple dish but goes so well with the rice and curry. Let’s get the cooking started.

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Tempered Potato Curry (Ala Hodi/Urulaikilangu Curry)

There are many ways to cook a potato. Can be fried, baked, boiled, even grilled. However, I would turn it into a curry instead. A potato curry that goes so well with your rice and curry.

Course curry, Side Dish

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 2 Servings

Author Fazna Irfan

Ingredients

• 1 medium size Potato boiled, peeled & cut
• 1/3 medium size Onion sliced
• 2-3 Sun dried Chili
• 5-8 Curry leaves
• 1/2 tsp Mustard seed
• 2 tbs Oil
• 1/3 medium size Tomato diced
• 1/2 tsp Methi/fenugreek seed
• 1/2 tsp Salt
• 1/2 tsp Turmeric powder
• 1/2 tsp Chili powder optional
• 1/2 cup Water
• 1 1/2 tbs Milk powder

Instructions

1. It will take about 10-15 min to have your potatoes boiled. So start by having it boiled with some salt, peeled, and cut into desired sizes. Set it aside for later.
2. Next on medium heat add the oil, curry leaves, dried chile, onions, and mustard seeds to a pot. Sauté for 3 min until the onions turn into a golden.

3. Then throw in the diced tomatoes and let it cook for another 3 min. 

4. Add the methi/fenugreek seed, turmeric powder and if you prefer the curry to be spicy, add chili powder as well to the pot and mix well. 

5. Finally, add the salt and the cut potatoes pieces to cook for about 5 min.

6. When the potatoes are all well mixed, pour in the milk and leave it to simmer for about 5 more minutes before taking it off the stove.

NOTES

I normally use warm water and coconut milk powder to make coconut milk. If you prefer fresh coconut milk, you may scrape the coconuts, mix in with the warm water and squeeze out the milk for a fresher taste. If in some case your not able to find coconuts or the powder you may very well use the 2% milk for a substitute.

This recipe calls for 1/2 cup milk to finish off the making of this curry. Depending on the portion of the milk you can easily create the creaminess to a thickness or a runny gravy.

STORAGE

It is best to store raw potatoes in the dark, dry areas to avoid sprouts.

Shouldn’t be exposed to the sun, it can increase the toxic that causes you to feel sick.

Don’t leave it near the onions. This will cause it to release gas and spoil one another.

Do not store raw potatoes in the refrigerator. This will make the starch to turn into sugar and cause an unpleasant flavor and color.

If kept stored correctly it can be kept up to a month or even more.

Remove any that are starting to sprout as they will spoil the rest of the potatoes quality.

Cooked potatoes can last in the refrigerator for only a few days.

What serves best with this potato curry?

White or red rice of course, but along with these two, I would recommend a gotukola sambal, onion sambal, and/or okra stir-fry will go well together. There are other vegetables that could go just as great I’m sure.

Ghee rice is another great one to use with this potato curry. But beside the rice, this curry is also a great combination with chapati, bread, and some would like to have with string hoppers as well.

There are so many great options to use this tempered potato curry with. What do you guys think? Is there any other combination that will go well with this kind of potato curry?

Potatoes can be made into so many things these days. Can be made it into a puree, or mashed potatoes or even potato cakes. My kids love it as fries or as chips. How do you like your potatoes?