Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Maharashtrian Potato Curry Recipe
It seems that the older I get, the more I prefer eating (& making) more traditional, Maharashtrian comfort food dishes. I enjoy all types of food from almost any cuisine but lately; I find these simple, homey recipes to be the most satisfying of all.
Potatoes are an inexpensive food source available all year round. They are an excellent source of Vitamin B6, Vitamin C, potassium, copper, manganese, phosphorus, niacin & dietary fiber. Potatoes are also thought to help lower one’s blood pressure, promote better cardiovascular health & also improve one’s nervous system. So when eaten in moderation & prepared in a healthy way, potatoes are actually very good for you!
My Maharashtrian Potato Curry is just such a dish – tender pieces of potatoes, gently simmered in a peanut/coconut based curry. I make this particular dish usually with Moong Dal Khichidi Recipe (rice & yellow moong dal), but it tastes equally great with warm phulkas and simple Basmati rice too.
MAHARASHTRIAN POTATO CURRY (Batata chi Patal Bhaji)
2-3 large potatoes, peeled & cubed
1 tsp black mustard seeds
pinch of asafetida (hing)
¼ tsp turmeric (haldi)
½ tsp red chili powder, to taste
½ cup crushed peanut powder (use roasted peanuts)
¼ cup freshly grated coconut (ground to a thick paste)
½ cup coconut milk
salt to taste
juice of ½ small lemon
1 tbsp vegetable oil
In a large skillet or pan on medium high heat, add the oil. When hot, add in the mustard seeds & allow them to pop. When the splattering subsides, add in the asafetida first, stir for about 30 seconds & then add in the potato pieces. Let cook on low for 5 minutes or so until the potatoes are about halfway cooked through – they will finish cooking later.
Now add in the rest of the spices (turmeric, red chili powder & salt), stir well to combine. After about a minute or so, add in both the crushed peanut powder & coconut paste. Now slowly add in the coconut milk until you have the desired consistency. Note, if you prefer more “curry” sauce – add water instead of more coconut milk (½ cup max), otherwise the curry will be too thick for this dish. Bring to a gentle boil & let the potatoes simmer for a few more minutes until they are fully cooked through. Finish the dish with a squeeze of lemon juice to brighten up the flavors & serve with warm rotis & rice.
NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Indian Food site. Sometimes, this newsletter has additional information on recipes that are not in the articles. Fill in the blank just below the article with your email address - which is never passed on beyond this site. We will never sell or trade your personal information.
Content copyright © 2018 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.
Website copyright © 2018 Minerva WebWorks LLC. All rights reserved.