kutchi farali potato curry
A delicious potato curry made on days that Indians fast and do not eat cereals, nor onion or garlic. A simple recipe, it is a favourite in our house even on days that no one is fasting! Perfect with puris or rice for a Sunday lunch!
3 potatoes (about 450-500g)
1 ½ cups plain yogurt
½ tablespoon rajgira (amaranth) flour or singhara (water chestnut) flour
¾ cup water
5-6 curry leaves
2 teaspoons cumin seeds
½ teaspoon chili powder
½ teaspoon ginger- finely chopped
½ green chili – finely chopped
½ teaspoon salt
2 tablespoons coriander leaves, chopped
2 tablespoons ghee or oil
- 1. Wash potatoes, cover with water in a saucepan and boil uncovered until soft, about 25 minutes. Cool, peel and cut into ¾” cubes.
- 2. Mix rajagara or singhara flour, yogurt and water, and whisk until smooth.
- 3. Heat ghee or oil in a frying pan on medium heat.
- 4. Add curry leaves and cumin seeds and fry for a minute until cumin starts to brown. Add ½ teaspoon red chili powder, ginger and chilies.
- 5. Stir for a few seconds and add potatoes. Fry for 2-3 minutes until potatoes are well coated with spices.
- 6. Now add in yogurt mixture and check seasonings.
- 7. Lower heat and cook for 10-15 minutes, stirring occasionally until thickened. Garnish with coriander leaves. Serve with puris or rice.
Serves: 4, as part of an Indian meal
Prep time: 25 minutes
Cook time: 20 minutes
Singhara (water chestnut) flour and rajagira (amaranth) flour are used during fasting in India, when many people do not eat grains. You can easily substitute these flours with regular flour or besan (chickpea flour), or even corn flour. The purpose of the flour is to prevent the yogurt from separating/curdling when heated.