Popular,evergreen and crowd pleaser.............the Indian style potato curry (Khara curry)

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This khara curry or spiced potato curry is a dry curry that is from Southern India and is a quick, tasty and delightful curry that is always a success with guests and at pot luck parties.This is probably why this side dish is almost always served in south Indian wedding buffets/lunches.

This is a quick and simple curry to make and though traditionally it is served as a side dish with rice and rasam or sambhar it is versatile and works equally well when served as a side dish with roti's or as a filling for sandwich or as a filling in wraps.

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Ingredients and Method to make the potato curry

4 1/2 cups of white potatoes cut into half inch size cubes ( can keep the skin if it is new potatoes)
4 tsp corn oil ( or any other oil)
1 tsp mustard seeds
1 tsp split black gram lentil (udad dhal)
1/4 tsp turmeric
6 tsp curry spice powder (ingredients and method to make the curry spice powder given below)
salt to taste


For the curry spice powder
4 tbsp split yellow chick pea (chana dhal)
2 tbsp coriander seeds (dhania)
1/2 tbsp fenugreek seeds (methi)
4 dry red chillies
7-8 large curry leaves (optional)

Dry roast all the ingredients for the spice powder seperately on a low heat until the lentil is reddish brown,the coriander seeds turn slightly darker,fenugreek seeds turn darker,red chillies turn dark red and the curry leaves become dry.(Take care that none of the ingredients char or burn as it will spoil the taste of the curry)
Cool and powder using a spice jar or in a regular blender until it becomes a smooth powder.
The quantity given above will be sufficient to make curry approximately about three times.I store the balance in a dry airtight container and it easily keeps for about a month.
Feel free to scale down the quantities if you do not want to store this powder.

In a heavy bottomed pan,heat the oil and add the mustard seeds and split black gram lentil.When the mustard seeds start spluttering and the lentil starts turning reddish brown, add the turmeric powder and stir for a quick second before adding the potatoes to this.

Add salt to taste and mix well and cook these potatoes on a low heat.Do not add water to the potatoes,close the pan with a lid and let the potatoes cook this way for a few minutes.

Once the potatoes are cooked and soft, add the curry powder to this and mix well.

Adjust the spice level as per taste.

Serves approximately 4-5

Notes:
Try substituting sweet potatoes instead of white potatoes for a healthier version of this dish.
If using sweet potatoes, peel skin cut into cubes and proceed with the rest of the recipe

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