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Potato Kara Kari

Potatoes cooked in fresh indian spices. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Potatoes, Onion
Cuisine Karnataka
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Potato Kara Kari

  • 4 medium Potatoes
  • Onion
  • 2 medium Onions
  • 1 large Tomato
  • 1/4 bunch Fresh coriander leaves
  • 8 cloves Garlic
  • 1 inch piece Ginger
  • 4 Green chillies
  • 10 tablespoons Groundnut oil
  • to taste Salt
  • 2 tablespoons Coriander powder
  • 1 1/2 tablespoons Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Mustard seeds
  • 1/4 teaspoon Asafoetida
  • 1 teaspoon Split black gram skinless (dhuli urad dal)
  • 1 teaspoon Split Bengal gram (chana dal)
  • 2 Whole dry red chillies
  • 10-12 Curry leaves

Method

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  1. Boil potatoes with skin. Cool, peel and cut each into six to eight pieces. Peel, wash and slice onion. Wash and quarter tomatoes. Clean, wash and chop coriander leaves. Peel, wash and grind ginger and garlic to a smooth paste.
  2. Remove stems, wash and slit green chillies. Heat oil in a wide kadai, add mustard seeds and asafoetida. When the seeds crackle add urad dal and chana dal and fry till the dals turn light brown. Add whole red chillies broken into two and curry leaves. Add slit green chillies, ginger-garlic paste and fry.
  3. Add onion and sauté till it becomes transparent. Mix coriander powder, red chilli powder, turmeric powder and salt in two tablespoons of water. Add this paste to the kadai and sauté. Add the tomatoes and cook on medium heat till the tomatoes become pulpy. Add potatoes and toss well.
  4. Sprinkle two to three tablespoons of water and let it cook over medium heat, stirring frequently. Add coriander leaves and adjust salt, stir over high heat for two to three minutes and remove.

Nutrition Info

Calories 450
Protein 2
Fat 38
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