Red potato curry
Here is a tangy potato curry made by cooking potatoes in a tomato puree and seasoned with curry leaves and cumin seeds. It goes well with chapattis and rotis. Potato usually looked down as unhealthy is actually a good source of vitamin C, B-6, iron, copper and potassium.
contributed by: aarthi on 09/01/11
Ingredients
Ingredient quantities shown are for 4 portion
* not used in calculating nutrition info
Preparation
- Pressure cook the potatoes for approximately 4 whistles.
- Blanch the tomatoes and blend them
- Cut the cooked potatoes into small pieces and mash a few of them
- Heat oil in a kadai, add cumin seeds and the blended tomatoes
- Let it boil for a few minutes.
- Add chilli powder, turmeric powder and the curry leaves
- Add in the potatoes.
- Let it boil well for a few minutes
- Remove from fire and add chopped coriander leaves.
Nutrition Info
Based on a 2000 Calorie Daily Allowance
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% Daily Value*
Total Fat 0.28g
0.64%
Saturated Fat 0.04g
0.18%
Mono Unsat. Fat 0.09g
Poly Unsat. Fat 0.1g
Cholesterol 0mg
0%
Sodium 716.88mg
29.87%
Total Carbohydrate 6.76g
2.46%
Dietary Fiber 1.36g
5.43%
Sugars 1.55g
Proteins 1.08g
0.86%
Vitamin A 0.59%
Vitamin C 0.23%
Calcium 1.13%
Iron 3.65%
