Kalyana Potato Kara Curry Recipe

Cooking Directions

• STEP 1.Peel and chop the potatoes into small cubes.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and sauté for a minute.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Add the chopped potatoes and mix until they are coated with the spice mixture.
• STEP 7.Cover the pan and cook on low heat until the potatoes are tender.
• STEP 8.Once the potatoes are cooked, add coconut milk and simmer for a few minutes.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of cashew paste or coconut cream.
• If you don't have coconut milk, you can substitute it with regular milk or yogurt.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Kalyana Potato Kara Curry hot with steamed rice or roti for a delicious meal.