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A fiery and tangy Goan potato curry made with a blend of aromatic spices and tamarind. This simple, one-pot dish comes together quickly and is a perfect side for rice or pao, embodying the classic comfort food of the Konkan coast.
For 4 servings
Preparation
Sauté Aromatics (5 minutes)
Cook the Potatoes (20 minutes)
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A fiery and tangy Goan potato curry made with a blend of aromatic spices and tamarind. This simple, one-pot dish comes together quickly and is a perfect side for rice or pao, embodying the classic comfort food of the Konkan coast.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 202.36 calories per serving with 3.65g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Finish and Serve (5 minutes)
Add 1 cup of boiled chickpeas or black-eyed peas along with the potatoes for extra protein and texture.
Include diced bell peppers (capsicum) or green beans in the last 5-7 minutes of cooking for added vegetables and crunch.
For a slightly different flavor profile, add 1/2 teaspoon of coriander powder and 1/4 teaspoon of cumin powder along with the other spices.
Spices like turmeric and red chilli powder are packed with antioxidants, which help combat oxidative stress and inflammation in the body.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
Tamarind is known to have mild digestive benefits, while spices like hing (asafoetida) can help reduce bloating and indigestion, promoting better gut health.
This dish provides energy from the complex carbohydrates in potatoes, making it a satisfying and fueling meal, especially when paired with whole grains.
Approximately 180-200 calories per serving, based on the specified ingredients and serving size. This can vary slightly depending on the size of the potatoes and the amount of oil used.
Yes, Batata Song can be part of a healthy diet. Potatoes provide complex carbohydrates and potassium, while spices like turmeric have anti-inflammatory properties. It is naturally vegan and gluten-free. However, it is a carbohydrate-rich dish, so portion control is recommended, especially for those monitoring blood sugar levels.
Absolutely. For a Jain or sattvic version, you can omit the onion. The flavor will be slightly different but still delicious. Simply add the powdered spices directly to the hot oil after the mustard seeds and curry leaves have been tempered.
For a similar tangy flavor, you can use 1 tablespoon of kokum extract (agal) or 2 teaspoons of amchur (dry mango powder). Add amchur at the very end of cooking to preserve its flavor. A squeeze of fresh lime juice, added just before serving, also works well.
Store leftover Batata Song in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors often meld and can taste even better the next day.