Spicy Curried Potatoes Oorla Kayanga Kari
Embark on a culinary journey with Spicy Curried Potatoes, or Oorla Kayanga Kari, a South Indian-inspired dish bursting with aromatic spices and bold flavors. This vibrant potato curry features tender, bite-sized potatoes simmered in a fragrant blend of turmeric, red chili, and ground coriander, enhanced by the rich flavors of garlic, ginger, and curry leaves. A touch of garam masala adds depth, while fresh cilantro lends a refreshing finish. Perfectly paired with steamed rice, dosa, or roti, this comforting recipe is both vegan and gluten-free, making it an excellent choice for weeknight dinners or special occasions. Ready in just 45 minutes, it’s a quick and satisfying way to spice up your meal routine! Keywords: spicy potato curry, Oorla Kayanga Kari, South Indian curry recipe, vegan gluten-free curry, aromatic potato dish.
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Recipe Information
Ingredients
- 4 medium-sized Potatoes
- 1 large Onion
- 2 medium-sized Tomato
- 3 cloves Garlic
- 1 inch piece Ginger
- 2 Green chili
- 8 leaves Curry leaves
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Fenugreek seeds
- 2 tablespoons Oil
- 1.5 cups Water
- 2 tablespoons Fresh cilantro
- 1 teaspoon Salt
Instructions
Peel and dice the potatoes into bite-sized cubes. Set aside in a bowl of water to prevent discoloration.
Finely dice the onion and tomatoes. Mince the garlic and ginger. Slice the green chilies lengthwise.
Heat oil in a large pan or wok over medium heat. Add mustard seeds and allow them to splutter.
Add curry leaves and fenugreek seeds to the oil. Stir for 30 seconds until fragrant.
Add the diced onions and sauté until they turn golden brown, about 5 minutes.
Stir in the garlic, ginger, and green chilies. Cook for 1-2 minutes until aromatic.
Add the diced tomatoes and cook until they break down and form a thick paste, about 5-7 minutes.
Mix in the turmeric powder, red chili powder, coriander powder, and ground cumin. Stir well to coat the mixture in the spices.
Drain the potatoes and add them to the pan. Stir to coat the potatoes in the spice mixture.
Pour in 1.5 cups of water and add salt. Cover the pan and cook for 20-25 minutes on low to medium heat, stirring occasionally, until the potatoes are tender and the curry thickens.
Sprinkle garam masala over the curry and stir well. Let it simmer for another 2 minutes.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, dosa, or roti for a delicious, comforting meal.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4832 mg | 210% | |
| Total Carbohydrate | 228.1 g | 83% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 41.4 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5535 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
