Karnataka-style Potato Curry

Ingredients

While the original Latvian dish "Kartopilis kaurma" is typically prepared with a milder flavor profile and uses different spices, this Karnataka-style adaptation brings a bold and spicy twist to the dish. The addition of mustard seeds, curry leaves, and red chili powder gives the curry a distinct South Indian flavor, making it more suitable for those who enjoy a bit of heat in their meals. We alse have the original recipe for Kartopilis kaurma, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a pan over medium heat.
2. 2.
   Add the mustard seeds and let them splutter.
3. 3.
   Add the curry leaves, chopped onion, and green chilies. Sauté until the onions turn golden brown.
4. 4.
   Add the ginger-garlic paste and sauté for a minute until fragrant.
5. 5.
   Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
6. 6.
   Add the cubed potatoes and coat them evenly with the spice mixture.
7. 7.
   Cover the pan and cook on low heat for about 15-20 minutes, or until the potatoes are tender.
8. 8.
   Stir occasionally to prevent sticking and ensure even cooking.
9. 9.
   Once the potatoes are cooked, garnish with fresh cilantro leaves.
10. 10.
    Serve hot with steamed rice or Indian breads.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or increase the amount of red chili powder.
• You can add a squeeze of lemon juice at the end to enhance the flavors.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.

Serving advice

Serve the Karnataka-style Potato Curry hot with steamed rice or any Indian bread of your choice. It pairs well with a side of yogurt or raita to balance the spiciness.

Presentation advice

Garnish the curry with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Indian-style bowl or plate to enhance the visual appeal.