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A classic Goan potato curry featuring tender potatoes simmered in a vibrant, tangy, and spicy gravy made with tamarind and red chilies. A simple yet flavorful dish that comes together quickly and pairs perfectly with steamed rice or pao.
Prepare Potatoes and Tamarind Pulp
Create the Tempering (Tadka)
Sauté the Aromatics
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A classic Goan potato curry featuring tender potatoes simmered in a vibrant, tangy, and spicy gravy made with tamarind and red chilies. A simple yet flavorful dish that comes together quickly and pairs perfectly with steamed rice or pao.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 210.16 calories per serving with 4.02g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer the Curry
Garnish and Serve
For a richer, milder curry, add 1/4 cup of thick coconut milk during the last 2 minutes of simmering. Do not boil after adding coconut milk.
Make it a more complete meal by adding 1 cup of boiled chickpeas or black-eyed peas along with the potatoes.
Substitute regular potatoes with sweet potatoes for a different flavor profile with a natural sweetness that complements the tangy tamarind.
For a version suitable for fasting (or if you don't have onions), simply skip the onions. The dish will still be flavorful due to the other spices.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to the body, making this a fulfilling meal.
The inclusion of spices like asafoetida (hing) and mustard seeds is traditional in Indian cooking to help prevent bloating and improve digestion.
Turmeric contains curcumin, a powerful antioxidant with anti-inflammatory properties. Tamarind is also a good source of antioxidants that help fight free radicals.
One serving of Batate Song (approximately 1 cup) contains around 230-280 calories, primarily from the potatoes and oil. The exact count can vary based on the size of the potatoes and the amount of oil used.
Batate Song can be a part of a healthy diet. It's a plant-based dish rich in carbohydrates for energy. Spices like turmeric and asafoetida offer digestive and anti-inflammatory benefits. To make it healthier, use minimal oil and pair it with whole grains.
While tamarind provides the authentic tangy flavor, you can substitute it with 1 tablespoon of kokum concentrate (agal) or 2 tablespoons of lemon juice. Add lemon juice at the end, after turning off the heat, to preserve its flavor.
Yes, Batate Song tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
If the gravy is too thin, you can simmer it uncovered for a few more minutes to allow the excess water to evaporate. Alternatively, gently mash a few potato cubes in the curry to act as a natural thickener.