Potato Carrot curry - Poori curry

Potato Carrot Curry is andhra style curry usually served as an accompaniment with poori. Its a twist to the Bombay potato sagu posted earlier where in potato is pre-cooked and green chili is the only spice element. In this recipe potato and carrot are cooked with the onion-tomato mix and masala powders. Cooking potato and carrot with the masala gives a different texture and taste to the curry. This curry also goes well with rotis, phulkas, rava idli, set dosa.

Ingredients :

• Potatoes - 2 
• Carrot - 1
• Onion - 2 medium-sized
• Tomato - 2 medium-sized
• Ginger - 1 tsp finely chopped
• Green chili - 2
• Curry leaves - 1 sprig
• Mustard Seeds - 1/4 tsp
• Jeera - 1/2 tsp
• Urad Dal - 1 tsp
• Tumeric Powder - 1/4 tsp
• Masala Powder - 1 tsp
• Garam Masala Powder - 1/2 tsp
• Besan (Gram Flour) - 1 1/2 tbsp
• Oil - 2 tbsp
• Salt to taste
• Coriander leaves for garnishing

Method :

• Peel potatoes and carrot. Wash and chop them into small cubes.
• Heat oil in a pan. When oil is hot enough add jeera, urad dal and fry till they are golden color.

• Add mustard seeds, curry leaves, slit green chilies, chopped ginger and fry till raw smell of ginger goes away.

• Add turmeric and mix. Add chopped onions and fry till they are translucent.

• Add chopped potatoes, carrots, salt and saute for a minute.

• Add chopped tomatoes and saute till they are soft.

• Add masala powder, garam masala and saute for a minute. (Masala Powder is equal amount of chili powder and coriander powder. Add 1/2 tsp each).

• Add water and cook covered on medium flame till the vegetables are cooked approximately for 10 minutes.

• Meanwhile in a bowl take besan, add 1/4 cup water and make a smooth paste with out lumps.

• When the vegetables are cooked, add besan paste and mix well. 

• Let it come to boil and raw smell of besan should disappear.

• Garnish with chopped coriander leaves. Give a stir and switch off the flame.

• Potato and carrot curry is ready to be served.

Tips & Variations :

• Pre-cooking potatoes and carrots and then adding them to the curry gives a different texture. You would lose the starch from the potatoes if they are pre-cooked which will give a different taste and texture. So I would recommend to cook the veggies together in onion-tomato mix.
• You can skip carrot. Or even add fresh or frozen green peas along with potato.