Check out healthy vegetarian Indian dinner recipes, simple and easy potato recipes.
Batate Vagu
If you visit the Mangalore Udupi region of South India, you will see that this style of potato curry is very popular at events. Batate means Potato in Konkani, and vagu (vaagu or vaghu) means Tiger. As this dish is one of the spiciest among the Konkani cuisine, it might have got its name :-). I love spicy food, and especially this potato curry with shevai (rice noodles) has been my favorite since childhood. This dish is prepared during auspicious occasions like weddings, thread ceremonies ( brahmopadesham), and vrat like Navratri, Satyanarayan Pooja, etc., as it is a no onion, no garlic dish.
Aloo curry: A spicy Indian potato recipe
There are variations of potato curry across different cuisines, each with its own unique blend of spices and ingredients. This potato curry mixed with vegetables is nutritious and healthy, is simple to make, and gives that traditional village flavor. You can make this for a quick lunch or dinner. I generally love adding more veggies and making one single curry rather than two dishes for my meal. The potato curry recipe is budget-friendly, meatless (satvik), protein-packed, and can be made not only for weekend or weeknight meals but also for festivals like Ganesh Chaturthi, Navratri, or any vrat and pooja.
How to serve potato curry?
Ingredients
For the curry paste: You need coriander seeds, fenugreek seeds, dry red chilies, grated coconut, and cashews. Vegetables: Along with potatoes, add cauliflower or broccoli, green peas, and capsicum (any colored bell pepper). This vegetable combo complements each other very well. Tempering: Mustard seeds, coconut oil, hing (asafoetida), curry leaves, and red chile - traditional Indian tempering spices. See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Prepare the vegetables
Peel the skin of potatoes and cut them into bite-size cubes. Similarly, chop the tomatoes and capsicum into bite-size cubes and keep this aside.
Make the curry paste or masala.
In a pan, dry roast coriander seeds and fenugreek seeds till you get a nice aroma on medium-low flame. Make sure not to burn them. Add dry red chilies and saute for a few more seconds and switch off the flame. Grind the grated coconut, cashews, and dry roasted ingredients adding little water to form a thick, smooth paste in a mixie jar or blender.
Making of the best potato curry or aloo curry
Method 2: In a pot, add enough water to cover the potatoes and bring them to a boil. When potatoes are halfway cooked, add tomatoes, green peas, capsicum, and cauliflower along with ground paste and salt and bring it to a nice boil. Simmer for 5 to 10 minutes until the veggies are cooked through. (The only difference between the two methods is that potatoes are cooked directly in curry in method one and are cooked in water first in method 2. Potatoes soften faster when cooked in water than in curry. The taste will remain the same, only the cooking time varies. However, to cut short the cooking time, you can even microwave the potatoes or use any leftover boiled potatoes, mix them with other veggies and curry paste, and bring everything to a boil together.)
Make the tempering
Heat oil in a pan. Add mustard seeds. When they start to splutter, add hing, curry leaves, and dry red chile and switch off the flame.
Add the tempering and coriander leaves to the gravy and mix well. Serve hot with steamed rice, neer dosa, or chapati, and enjoy.
Tips
Vary the amount of dry red chili as per your taste. You can even use red chile powder instead of red chilies. To get that wedding-style taste in your dish, you can even fry the red chiles in oil for seconds and add it while making the paste. This is an authentic South Indian Konkani-style potato curry recipe. Once the dish is done, you can keep it aside for 2 to 3 hours or overnight in the fridge, reheat and serve the next day. It tastes even delicious and has the flavors from the masala and vegetables all combined. You can also keep this simple by adding only potatoes and tomatoes.
More Indian Potato recipes
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Recipe card
