Spicy Potato Kari is a restaurant style South Indian potato recipe that tastes sensational with curd rice, rasam rice or sambhar rice. This versatile kari also pairs wonderfully with rotis and dosai.
Potatoes – The King of Vegetables
Before we head into the Spicy Potato Kari recipe, let’s take a look at the tuber’s nutrition aspect.
Potato is the most versatile vegetable there is. Bake, it boil it, mash it, fry it or roast it, it tastes phenomenal. There is something magical about the combination of savoury, starchy potatoey goodness; it just somehow works.
The vegetable gets bad press for being a vegetable that is not healthy. Is it really that bad? Let’s find out.
Besides being superb in taste, it is loaded with all the good stuff in the nutrition department too. A little bit of Google search throws some light on the tuber. Yes, it is famous for its carbs. Did you know it is also a good source of many vitamins and minerals? It is a solid source of potassium and vitamins C and B6.
Read here to learn more about some fun facts about potatoes.
Family Favourite Recipe
Like in many homes, we always stock up on potatoes. When in doubt, I pull out the big guns with a potato dish. A simple curd rice and this Spicy Potato Kari and just like that a yummy and filling lunch is done.
This Spicy Potato Kari recipe has been passed on from my paternal paati. It is a recipe she made quite often, and I assure you that it is loved to bits. When my non-Indian friends ask about the potato preparation that I frequently have with dal tadka/sambhar rice I tell them this is the South Indian version of the Sunday Roast.
This is a common scene in many Tamil homes to serve potato kari, vathakuzhambu and/or rasam and rice. There is something comforting about that thought. It is nostalgia, it is family traditions and it is what home feels like.
I am glad that I get to take the tradition forward and share this yummy recipe with you all. Here’s presenting to you this delicious and Spicy Potato Kari with step-by-step pictures.
- Cook the Spicy Potato Kari with ginger-garlic paste while adding the onions onion to give it that yummy flavour
- You could also make the kari with fresh chopped garlic cloves. Cook them with the onion.
- The kari works well without onions too. The version without onions will be similar to the kari served in Tamil weddings.
- Make the kari extra flavourful by adding ground coriander or cumin.
- Roti or paratha or poori are a superb combo for this potato preparation.
- The Spicy Potato Kari pairs well with variety rice, jeera rice or pulao.
- Curd rice and potatoes are a match made in heaven. The spicy kari and the coolness of curd rice is something else.
- Take a tablespoon full of this Spicy Potato Kari and use as sandwich filling. Toast the bread with butter and just like that you have a yummy sandwich.
- This spicy potato kari doubles up as a yumm filling to make masala dosa.
Try these Recipes in Combination with the Spicy Potato Kari
- Potato – 8 to 10
- Onion – 1 large, thinly sliced
- Green peas (optional) – ½ cup (frozen/fresh)
- Oil – 2 Tbsp.
- Curry Leaves – 1 sprig
- Mustard seeds – 2 tsp.
- Salt – As required
- Chilli powder – 1 heaped tsp.
- Kashmiri chilli powder (optional) – 1 tsp.
- Turmeric powder – ¼ tsp.
- Sambhar powder/ Madras Curry Powder – 1 heaped tsp.
- Boil potatoes and peel them.
- Alternatively, boil potatoes in a pot/microwave it for 4 minutes or longer depending on the type of potato.
- Chop potatoes into large chunks.
- I used frozen peas, I put in the microwave on high for 1 minute.
- If you’re using fresh peas, boil it in water until it’s tender.
- Heat oil in a large heavy bottomed kadai/pan.
- Add the mustard seeds and let it crackle.
- Add the curry leaves, turmeric powder and sliced onion.
- Cook the onion until soft.
- Add the green peas, salt and spice powders listed in the ingredients.
- Mix well and let it cook for 5 minutes on medium heat.
- Cook until the peas is tender but still can hold its shape.
- Toss the potatoes into the pan.
- Mix well to combine all the ingredients.
- Cook for 5 to 7 minutes on medium heat for the potatoes to absorb the flavours of the spices.
- Optionally, sprinkle water if the starch sticks to the pan to deglaze it.
- Once done, turn off the stove.
- Serve the Spicy Potato Kari with hot with rice or flat bread of your choice.
- It is a spicy preparation. Adjust spice quantities to suit your taste.
- Curry powder is a good alternative to sambhar powder. Pick the Hot Curry Powder variant if you prefer your curry with that spicy kick.
- If you prefer a gravy like kari, add a cup of water and mash the potatoes with the back of the spoon; let it cook for another 5 minutes or longer until you achieve the desired consistency.
- Add/omit/adjust ingredients to suit your taste.