No Garlic No Onion Spicy Potato Curry

 

No onion garlic spicy potato curry. Yes, humble potato but in a different way. And its my own way to cook quick, easy yet delectable curry.  It’s spicy but you don’t need to use normal spices like cumin, coriander, garam masala and onion garlic etc. Try and enjoy the fingerlicking taste. Curry is completely vegan and gluten free. 

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FAQ 

What does potato curry contain?

You can use onion, garlic, tomato and basic spices. But this potato curry is without onion garlic and without usual spices. This flavorful and delicious curry is made with mustard powder, tomato, coconut and panch phoran. 

Which potatoes are good for curries?

You can use any potato to make curry. Even baby potatoes goes well in this curry. 

Should I cook potatoes before curry?

No you don’t need to cook the potatoes before. Just fry for a few minutes before adding other spices. Watch video recipe for details. 

How long should potatoes boil?

Its depends on the size of potatoes. Normally it takes 10 to 15 minutes to boil. 

Updating this post with some new pictures and YouTube video recipe.  You may like some more potato recipes from this blog. Click on the link below to get the recipes. 

Dahi Aloo Or Potatoes In Yogurt Curry

Hinger Kochuri Or Hing / Asafoetida Kachori With Potato Curry

Aloo/Potato rezala

Lemon Potato With Sesame Seeds

Spicy Potatoes With Tamarind

Coriander Or Cilantro Red Potatoes

Potato With Green Peas

Grilled Potatoes

Batata Bhaji Or Maharashtrian Dry Potato

 

Peanut Potatoes / Fasting recipe 

Potato With Nigella, Poppy Seeds And Tomato

Aloo Kofta Curry

Shahi Dum Aloo

Bati Chochchori

Kashmiri Dum Aloo

Aloo Chaat

Luchi Dum Aalu

Aloo Ke Gutke

Aloo Chop Or Potato Fritters 

Radhaballavi With Dum Aloo Or Spicy Potato

Panch Phoran Tarkari

Potato Pie 

Sometimes we love the usual vegetables in different taste.  So here is a delicious curry with potato. Little mustard powder, coconut and panch phoran made this curry absolutely flavorful and delicious. If you don’t have mustard powder, dry grind 1/4 to 1/2 cup yellow mustard seeds with 1/4 teaspoon salt. Make a fine powder and store in airtight container. Store in refrigerator for later use. Added little raw mustard oil at the end for an extra zing. You can skip if you want. 

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RECIPE

Potatoes – 4-5  medium

Tomato – 1 large

Green chilli – 2-3 or as your spice tolerance

Grated coconut – 1 tablespoon

Mustard powder – 2 teaspoon

Panch phoran -( a mix of fenugreek seed, nigella seed, cumin seed, mustard seed and fennel seed in iqual part.but I prefer to use smaller proportion of fenugreek seeds because of it’s mildly bitter taste) – 1 teaspoon

Dry red chilli – 1

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Coriander leaves – 2 tablespoon, chopped

Mustard oil – 2 tablespoon

Salt to taste

Water – 1&1/2 cup 

METHOD

1. Soak mustard powder in 1 tablespoon water.

2. Make a paste of tomato, green chilli and grated coconut. You can also add a small piece of ginger. I didn’t. 

3. Peel off the potatoes and cut them into cubes. Rinse well and drain the water. 

4. Heat oil in a pan. Add panch phoran. Let it crackle, add dry red chilli.

5. Then add washed and drained potatoes. Add salt and turmeric powder. Fry on medium flame till it turns light golden brown and little soft. 

6. Now add the paste, soaked mustard powder and  Kashmiri red chilli powder.

7. Saute till dried up.  Add water and cover the pan. Cook on simmer for 10 minutes. Don’t dried up. After 10 minutes cook on high heat for 1-2 minutes to get your desired consistency. Add chopped coriander leaves. Stir well.

8. Add 1/2 to 1 teaspoon mustard oil for an extra zing. You can skip this step if you want. Its ready to serve. Garnish with slit green chilli, chopped coriander leaves and grated coconut. Serve hot with steamed rice, poori, paratha, naan or enjoy it with simple crisp butter toast.

Notes 

1. You can use garlic with tomato if you want. 

2. Use green chilli according to your spice tolerance. 

3. A small piece of ginger can be used with tomato.

4. If you don’t have mustard powder, grind 1/4 to 1/2 cup yellow mustard seeds with 1/4 teaspoon salt. Make a fine powder and store in airtight container. Store in refrigerator for later use. Or you can make a paste of soaked mustard seeds.