Potato Kara Kari

Name: Potato Kara Kari
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g potato (peeled, cut into medium cubes); 1 l water (for boiling potatoes); 0.25 tsp salt (for boiling water); 2 tbsp oil; 0.5 tsp mustard seeds; 1 tsp urad dal; 0.5 tsp cumin seeds; 2 pcs dried red chili (broken in half); 10 pcs curry leaves; 1 pinch asafoetida; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch black pepper (freshly crushed); 1 tsp lemon juice; 2 tbsp cilantro (chopped)

RATING

4.4/5(78)

TASTE SCORE

8/10

This South Indian potato fry is crisp at the edges, soft in the middle, and packed with the warm heat of chili, pepper, and curry leaves. It makes a classic side for rasam rice, sambar, or curd rice.

PREP

10m

COOK

25m

SERVES

1 KATORI

168 cal

SERVINGS

METHOD · 7 STEPS

prep
Prep the potatoes.
Peel the potatoes and cut them into medium cubes so they cook evenly and hold their shape in the pan.
boil · ~12 min
Boil the potatoes until just tender.
1.Add the potatoes, water, and 0.25 tsp salt to a pot.
2.Bring to a boil over medium-high heat.
3.Cook until the potatoes are just tender but not falling apart, about 8-10 minutes.
4.Drain well and let the potatoes sit for 2 minutes so excess moisture evaporates.
TIPDo not overboil the potatoes or they will break while frying.
temper · ~2 min
Make the tempering.
1.Heat the oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cumin seeds; cook until the dal turns light golden.
4.Add dried red chili, curry leaves, and asafoetida and cook for 10-15 seconds.
TIPUse a wide pan so the potatoes get more contact with the surface and crisp better.
saute · ~2 min
Coat the potatoes with the spices.
1.Lower the heat and add turmeric powder, red chili powder, black pepper, and 1 pinch salt.
2.Add the boiled potatoes right away.
3.Toss gently until the spice mixture coats the potatoes evenly.
fry · ~13 min
Cook the potatoes until crisp.
1.Spread the potatoes in an even layer in the pan.
2.Cook on medium heat without stirring for 3-4 minutes.
3.Turn gently and continue cooking until the edges are crisp and golden in spots, 8-10 minutes more.
4.Shake the pan once or twice between turns so the pieces do not stick.
TIPAvoid stirring too often; letting the potatoes sit helps them form a crust.
garnish
Finish with lemon juice and cilantro.
Turn off the heat, drizzle in the lemon juice, and scatter the chopped cilantro over the potatoes. Toss very gently.
serve
Serve the Potato Kara Kari hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the boiled potatoes very well and let them steam-dry briefly so they fry crisp instead of turning soggy.
2
Use a wide, heavy pan and spread the potatoes in a single layer; crowding makes them steam.
3
Add the powdered spices on low heat and immediately follow with potatoes so the chili does not burn.
4
Turn the potatoes gently with a flat spatula only after a crust forms, or the cubes may break.
5
Freshly crushed black pepper added with the chili powder gives this kara kari its sharp, warm finish.
6
Add lemon juice only after switching off the heat to keep the bright tang from turning bitter.
7
Leftovers re-crisp best in a hot skillet, not the microwave, which softens the edges.