This potato curry is seasoned with green chile peppers, dried red chile peppers, fresh curry leaves, ginger, lime juice, and fresh cilantro.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
212 Calories
Recipe Instructions
Step 1
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; roughly mash the potatoes into coarse chunks. Set aside.
Step 2
Heat the oil in a skillet. Fry the urad dal, chana dal, mustard seed, and dried red chile peppers in the oil until the seeds begin to splutter. Sprinkle the asafoetida powder over the mixture. Stir the onion, green chile peppers, and curry leaves into the mixture and cook until the onion is lightly browned, about 3 minutes. Add the potatoes, turmeric, red pepper, ginger and salt; cook and stir until the potatoes are thoroughly reheated, about 5 minutes. Remove from heat and add the lime juice and cilantro to serve.
Ingredients
salt to taste
1 cup chopped onion
1 tablespoon minced fresh ginger root
2 tablespoons chopped fresh cilantro
1 teaspoon mustard seed
1 pinch asafoetida powder
1 pound potatoes
2 tablespoons cooking oil
2 tablespoons fresh lime juice, or to taste
2 dried red chile peppers, broken into pieces
1 tablespoon skinned split black lentils (urad dal)
