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South Indian Style Potato Curry By Rajan Ven


8 Medium Sized potato - Peeled - cut into 8 pieces

Pressure cook with a salt and 1/4 tsp tumeric powder for 3 whistles

Once done drain water and allow to cool

Take a wok - add 3 Tbsp Light Sesame Oil (or cooking oil)

Add 1 Tbsp Black Mustard Seeds - wait till it bursts - reduce heat

Add 2 Tbsp Channa Dhal

Add a few whole dried red chilly (just for flavor)

Wait till Channa Dhal turn golden in color

Add 2 Sliced Onions (200g) (Increase heat now)

Add Chopped Curry leaves (2 spigs)

Add 1/4 Tsp Tumeric Powder

Cook Onion till its translucent - then reduce heat to low

Add 1 TBsp Chilly powder (Moderate based on your spice needs)

Add 1/2 tsp coriander powder

Add 1/4 tsp methi powder (fenugreek powder)

Add 1/8 tsp asafoteda

Salt the Onions

Give the entire spice and onions a mix for a minute in low heat

Add the Potatoes and gently toss and mix everything

Cook in Low medium flame and flip the potatoes giving them time to hug the wok and sear

Salt / Spice Check - Sprinkle salt and or chilly powder

Keep this going for 10 to 15 minutes till you are satisfied with the searing

At the 10th minute do the following if you want a crispy coat

Prepare the following for crispy coat

2 Tbsp Besan (Chick pea flour)

1/2 Tsp Chilli Powder

1/4 Tsp Coriander powder

2 pinches of Asafoteda

1/4 tsp Salt

Mix well and water and whisk the content with a little water

Make a consistency similar to a beaten egg

Pour over the Potatoes evenly

Gently flip potatoes and cook for at least 5 minutes


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