How to make Potato Kara Kari -

Potatoes cooked in fresh indian spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Onion (प्याज़ )

Cuisine : Karnataka

Course : Main Course Vegetarian


For more recipes related to Potato Kara Kari checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Aloo Pyaaz Tamatar Ratatouille-SK Khazana Paneer Bhurji Turai Punjabwale

Potato Kara Kari

Potato Kara Kari Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Potato Kara Kari Recipe

  • Potatoes 4 medium

  • Onion

  • Onions 2 medium

  • Tomato 1 large

  • Fresh coriander leaves 1/4 bunch

  • Garlic 8 cloves

  • Ginger 1 inch piece

  • Green chillies 4

  • Groundnut oil 10 tablespoons

  • Salt to taste

  • Coriander powder 2 tablespoons

  • Red chilli powder 1 1/2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Asafoetida 1/4 teaspoon

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Split Bengal gram (chana dal) 1 teaspoon

  • Whole dry red chillies 2

  • Curry leaves 10-12

Method

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.