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A comforting Goan potato curry made with simple spices, coconut, and a hint of tang. This home-style sabzi is perfect with steamed rice or fresh pao for a quick and satisfying meal.
Prepare the Tempering (Tadka)
Sauté Aromatics
Cook the Potatoes
A comforting Goan potato curry made with simple spices, coconut, and a hint of tang. This home-style sabzi is perfect with steamed rice or fresh pao for a quick and satisfying meal.
This goan recipe takes 30 minutes to prepare and yields 4 servings. At 229.73 calories per serving with 4.59g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Finish and Garnish
For a richer, gravy-based version, add 1/2 cup of thin coconut milk along with the water while cooking the potatoes.
Incorporate 1 cup of boiled chickpeas or black-eyed peas along with the potatoes for a more wholesome and protein-rich meal.
Add 1/2 teaspoon of red chili powder along with the turmeric powder for extra heat.
This recipe works well with other root vegetables like sweet potatoes or yam (suran). Adjust cooking time accordingly.
Potatoes are rich in complex carbohydrates, which are the body's primary fuel source, providing sustained energy throughout the day.
The inclusion of turmeric, which contains the active compound curcumin, offers natural anti-inflammatory and antioxidant benefits that support overall health.
Spices like hing (asafoetida) and curry leaves are traditionally used in Indian cooking to aid digestion, reduce gas, and prevent bloating.
Yes, it's a moderately healthy home-style dish. Potatoes provide complex carbohydrates for energy, while spices like turmeric offer anti-inflammatory benefits. Using minimal oil keeps it relatively low in fat, and it is naturally gluten-free and vegan.
One serving (about 1 cup or 265g) contains approximately 220-250 calories. The primary sources of calories are the potatoes, coconut, and oil. The exact count can vary based on the size of the vegetables and the amount of oil used.
Yes, for a no-onion version, you can skip the onions. The flavor will be slightly different but still delicious. The tempering with mustard seeds, curry leaves, and hing provides the primary flavor base.
The most authentic substitute is dried kokum (2-3 petals), added with the water. Alternatively, you can use 1 teaspoon of amchur (dry mango powder) or a squeeze of fresh lemon juice added at the very end, after turning off the heat.
To thicken the gravy, you can gently mash a few pieces of the cooked potato with the back of a spoon and stir them into the curry. Simmering the curry for a few more minutes without a lid will also help reduce the liquid.
Store any leftover Batate Vagu in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
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