Best South Indian Potato Curry Recipes

SOUTH INDIAN POTATO-OKRA CURRY (BHINDI CURRY)

South Indian Potato-Okra Curry (Bhindi Curry) image

This spicy vegetarian dish comes from the south of India and is made from okra and potatoes. Serve over rice or with chapati, puri, or naan.

Provided by KitchenBarbarian

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

½ pound fresh okra
3 tablespoons vegetable oil, divided
½ pound potatoes, peeled and diced, or more to taste
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
8 fresh curry leaves
1 onion, diced, or to taste
1 green chile pepper, chopped, or to taste
2 cloves garlic, minced, or more to taste
½ teaspoon salt
½ teaspoon ground turmeric
¼ teaspoon ground fenugreek
2 tablespoons chopped fresh cilantro

Steps:

Rinse okra and let dry completely before cutting into 1/4-inch thick wheel-shaped rounds, at least 10 minutes.
While okra is drying, heat 1 tablespoon oil in a skillet over medium-high heat in a skillet. Fry potatoes in the hot oil until nearly browned, 5 to 7 minutes. Set aside.
Heat remaining oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until beginning to brown, about 30 seconds. Add mustard seeds; cook until they start to pop, 15 to 30 seconds. Add curry leaves, followed by okra rounds. Stir-fry until okra is brown and crispy, 5 to 7 minutes. Add onion, chile pepper, garlic, and salt; fry until onions begin to brown, about 5 minutes. Add turmeric and fenugreek; stir to coat evenly. Stir in cilantro. Serve.

Nutrition Facts : Calories 182.7 calories, Carbohydrate 19.6 g, Fat 10.9 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 302.2 mg, Sugar 3 g

SOUTH INDIAN POTATO CURRY

South Indian Potato Curry image

Categories Potato Fry Boil

Yield serves 4¿6

Number Of Ingredients 14

Ingredients

3 tablespoons olive or canola oil
1 teaspoon whole brown mustard seeds
1/2 teaspoon urad dal or yellow split peas
2 dried hot red chilies
15-20 fresh curry leaves, or 10 fresh basil leaves, torn up
1/2 medium onion, chopped
1 medium tomato, chopped
2 teaspoons ground coriander
1/8-1/4 teaspoon cayenne pepper
1 teaspoon store-bought garam masala
1 pound red potatoes, peeled and cut into 3/4-inch dice
1 teaspoon salt
1/2 cup coconut milk from a well-shaken can
4 tablespoons chopped fresh cilantro

Steps:

Pour the oil into a medium pan and set over medium-high heat. When hot, put in the mustard seeds, urad dal, and red chilies. As soon as the mustard seeds begin to pop, a matter of seconds, put in the curry leaves and onions. Turn heat to medium. Stir and fry the onions for about 3 minutes or until they have softened but not browned. Put in the tomatoes, coriander, cayenne, and garam masala. Stir for a minute. Add the potatoes and stir a minute. Now pour in 1 cup water and the salt. Bring to a boil. Cover, turn heat to low, and cook 15-20 minutes or until the potatoes are tender. Add the coconut milk and cilantro and stir them in.