Baked Indian-Style Potato Curry | Urulai Kara Kari

How about some spicy potato roast baked in the oven? Make this delicious baked Indian-style or Indian-ish potato curry and pair it with rice and dal or curry for a comforting meal!

Oven-roasted potatoes are quite popular here, and I love them as well, especially with rosemary. As much as I love eggless cakes and cookies baking, I love vegetable baking as well. Recently I shared baked bharwa bhindi/stuffed and baked okra and also cauliflower roast. And now it’s time for the Indian style baked potatoes more like our South Indian potato kara kari. (Karam means spicy and kari is curry)

I have always tried this baked potato with red potatoes or the yellow/golden potatoes. So this timing works well both these varieties with or without skin. For today’s recipe, I peeled the potato skin, but you can try it with the skin.

You might all ask why we should bake instead of roasting it on a pan, especially in a cast iron. No big reason – it’s just one way of making potatoes, and once the prep-work is done, with less supervision, you can make a perfect potato roast.

I am all up for any recipes that need no or less supervision. You can easily carry on with other tasks and what’s so good about these pan sheet recipes, there is very minimal clean up as well. As we line the baking tray/pan with aluminium foil or parchment paper, you can discard the foil and clean the pan quickly after the roasting part. Isn’t it great? Also, all you need is some two teaspoons of oil and a little for greasing. That’s about it.

VVK tip for getting perfect roast potatoes –

After chopping and washing the potatoes, pat them thoroughly. Spread it on a kitchen towel and gently press with another towel or paper. You can leave it for about 5 minutes but not more than that as the cut potatoes turn brown. That’s why we always keep the cut potatoes well immersed in the water.

The recipe is straightforward. We first, cut the potatoes and pat them dry. Then add in some essential spices like red chili powder, turmeric powder, and salt. That’s about it. I have tried adding a little of garam masala, fennel powder, chat masala also. But for today’s recipe, I kept it simple just with salt and red chili powder.

I love curry leaves, and I bake it along with the potatoes, and it’s super delicious to relish the crispy curry leaves. But if you can’t source it, please ignore it, and there is no exact replacement for curry leaves. I did the tempering separately, but that’s completely optional.

Now let’s see how to bake the Indian-ish potatoes.

South Indian potato kara kari made in the oven with step-wise pictures-

• Preheat the oven at 375 degrees F and line a baking tray with parchment paper or aluminum foil. If using aluminum foil, add ½ tsp of oil and spread it evenly.
• Clean, peel, and chop the potatoes and pat them dry.

• In a mixing bowl, add the cut potatoes, 1 tsp of oil, red chili powder, salt, turmeric powder, hing, and rice flour. Rice flour adds crispiness to the curry.

• Mix it thoroughly and make sure you have coated the spices well.   

• Spread it evenly on the baking sheet and bake it for 40 minutes at 375 degrees F tossing them around halfway through.
• Here it is after 20 minutes. Gently flip and mix the potatoes and bake again for 20 more minutes.

• And here it is after the baking. Transfer it to a serving bowl.

• Tempering– In a separate tempering pan, add the remaining 1 tsp of oil. When the oil is hot, add the mustard seeds, urad dal, and one dried red chili. When the mustard seeds splutter, add it to the baked potato kari. 

Serving-

You can serve it with dal and rice or with rasam rice, sambar rice, or even yogurt rice. This potato kari goes very well with any rice dishes.

Recipe Notes-

• You can use any potato varieties, but I have tested it only with red and yellow potatoes. 
• Adjust the salt and spices according to your preference.
• You can add fennel powder or garam masala or use your favorite set of spices along with red chili powder. 
• Drain the water and pat the chopped potatoes dry. If there is more moisture, make sure you bake for few more minutes.
• Tempering is optional, and you can skip the hing for a gluten-free version.

Other Oven Roasted Veggies-

• Cauliflower steaks
• Sumac cauliflower
• Roasted Brussels sprouts
• Roasted Asparagus
• Stuffed and baked mushrooms.

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Recipe Card for Baked Indian-Style Potato Curry-

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5 from 1 vote

Baked Indian-Style Potato Curry

Make this delicious baked Indian-style or Indian-ish potato curry and pair it with rice and dal or curry for a comforting meal!

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Entree, sides

Cuisine: South Indian

Servings: 4

Calories: 213kcal

Author: Srividhya G

Ingredients

• ▢ 5 to 6 red potatoes small. When chopped, I got about 3.5 cups approx.
• ▢ 1 tsp red chili powder or paprika to taste
• ▢ 1.25 tsp salt or to taste
• ▢ ¼ tsp turmeric powder
• ▢ ¼ tsp asafoetida skip for a gluten-free version
• ▢ 1.5 tsps rice flour or chickpea flour
• ▢ 2 tsps of oil divided
• ▢ 10 curry leaves divided
• ▢ 1 mustard seeds
• ▢ ½ tsp urad dal
• ▢ 1 dried red chili

Instructions

• Preheat the oven at 375 degrees F and line a baking tray with parchment paper or aluminum foil. If using aluminum foil, add ½ tsp of oil and spread it evenly.
• Clean, peel, and chop the potatoes and pat them dry.
• In a mixing bowl, add the cut potatoes, 1 tsp of oil, red chili powder, salt, turmeric powder, hing, and rice flour. Rice flour adds crispiness to the curry. Mix it thoroughly and make sure you have coated the spices well.
• Spread it evenly on the baking sheet and bake it for 40 minutes at 375 degrees F tossing them around halfway through.
• Here it is after 20 minutes. Gently flip and mix the potatoes and bake again for 20 more minutes. And here it is after the baking. Transfer it to a serving bowl.
• Tempering- In a separate tempering pan, add the remaining 1 tsp of oil. When the oil is hot, add the mustard seeds, urad dal, and one dried red chili. When the mustard seeds splutter, add it to the baked potato kari.
• Serving - You can serve it with dal and rice or with rasam rice, sambar rice, or even yogurt rice. This potato kari goes very well with any rice dishes.

Notes

• You can use any potato varieties, but I have tested it only with red and yellow potatoes.
• Adjust the salt and spices according to your preference.
• You can add fennel powder or garam masala or use your favorite set of spices along with red chili powder.
• Drain the water and pat the chopped potatoes dry. If there is more moisture, make sure you bake for few more minutes.
• Tempering is optional, and you can skip the hing for a gluten-free version.

Nutrition

Calories: 213kcal | Carbohydrates: 44g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 786mg | Potassium: 1225mg | Fiber: 5g | Sugar: 4g | Vitamin A: 313IU | Vitamin C: 73mg | Calcium: 37mg | Iron: 2mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Update Notes- Updated the blog post with a recipe card and new pics in 2020!