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over head shot of potato curry served in a black bowl with curry leaves on the side
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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
Cook Time40 minutes
Total Time55 minutes
Course: Entree, sides
Cuisine: South Indian
Keyword: Baked Indian Style Potato Curry, potato kara kari
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