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Potato Karacurry

South Indian Style Roast Potatoes
Total Time 45 mins
Course Dinner, Lunch, Side Dish
Cuisine Kerala
Servings 4 people

Equipment

  • Pressure Cooker

Ingredients
  

  • 2 Large Potatoes (about 500g)
  • 2-3 Tbsp Vegetable Oil
  • 1 Tsp Asafoetida
  • Tsp Chilli Powder
  • 1 Tsp Salt

Instructions
 

  • Wash and clean the potatoes.
  • Make a large slit down the centre of each potato but do not cut them all the way through.
  • Pour some water into the bottom of a pressure cooker and place a cooker-safe bowl in the centre. Place the potatoes into the bowl and close the pressure cooker.
  • Pressure cook on high until the first whistle and then bring the heat down to low and cook for 10-15 minutes more or until the potatoes are soft but not falling apart. Allow the pressure to release before opening the cooker.
  • Let the potatoes cool* before cutting them into 1 inch cubes. Set aside
  • Place a large non-stick pan** on medium heat and add the oil to it.
  • While the oil is heating, measure out the chilli powder, asafoetida and salt and keep them ready***. Add the spices and salt to the hot oil and mix really well to distribute everything evenly.
  • Add the potatoes and toss really well to make sure each piece is coated in the oil and spices.
  • Roast on a medium-low flame for about 10-15 minutes until they’re crispy and delicious!
  • Serve immediately and Enjoy!

Notes

Notes: 
*Hot potatoes are hard to handle safely and will fall apart when you try to cut them. 
** Make sure the pan is large enough for the potatoes to form a single layer. 
*** Once you add asafoetida to the hot oil it will clump up pretty quickly. Keeping your spices ready will give you more time to mix it properly.
 
Keyword Potato