South Indian Stir-fried Potato

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 01/17/20
potato curry
Getty Images / SUSANSAM
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
165 Calories
2g Fat
34g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 165
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 200mg 9%
Total Carbohydrate 34g 12%
Dietary Fiber 11g 38%
Protein 6g
Calcium 103mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy-to-make potato dish tastes great as a filling in dosas (crispy rice batter pancakes) or eaten with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).

Ingredients

  • 6 large potatoes (cut into halves and then sliced thinly)
  • 2 tbsp. vegetable/canola/sunflower cooking oil
  • 1 tsp. mustard seeds
  • 7 to 8 curry leaves
  • 2 green chilies (chopped fine)
  • 1 large onion (chopped fine)
  • 1/2 tsp. turmeric powder
  • Salt to taste

Steps to Make It

  1. Heat the oil in a pan on a medium flame. Add the mustard seeds, green chilies, and curry leaves and fry till spluttering stops.

  2. Add the onions and fry till soft.

  3. Lower the heat to prevent the onions from burning, add the potatoes, turmeric powder, and salt to taste, and mix well.

  4. Cook till potato is done, stirring occasionally to prevent sticking.

  5. Serve with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).

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