Authentic Potato Curry Recipe – Besan & Tamarind Flavors

Last Updated on 4 months by Neha Deshmukh

Authentic Potato Curry Recipe – Besan & Tamarind Flavors

Introduction

There’s just something so comforting about a warm, flavorful potato curry, isn’t there? This particular recipe holds a special place in my heart. I first made it when I was craving the tastes of home, and it instantly transported me back to my grandmother’s kitchen. It’s a beautiful blend of tangy tamarind, earthy besan, and warming spices – a truly authentic taste of India. And the best part? It’s surprisingly easy to make! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t just any potato curry. It’s a flavour explosion! Here’s what makes it special:

• Unique Flavor Profile: The combination of besan (gram flour) and tamarind paste creates a wonderfully complex and satisfying taste.
• Easy to Make: Despite the depth of flavour, it comes together quickly – perfect for a weeknight meal.
• Versatile: Delicious with both rice and roti, and easily adaptable to your spice preference.
• Comfort Food: Seriously, this curry is a hug in a bowl.

Ingredients

Here’s what you’ll need to create this delicious potato curry:

• 2 tbsp vegan ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• ¼ tsp asafoetida (hing)
• ½ tsp fenugreek seeds
• 10-12 curry leaves
• 1 tsp ginger paste
• 1-2 green chilies
• ¼ cup besan (gram flour) – about 45g
• 1 cup tomato puree – about 240ml
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 2 cups water – about 480ml
• 2 potatoes (cut into wedges) – about 300g
• 1 tbsp tamarind paste
• 1 tsp sugar
• Salt to taste
• Cilantro (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Besan (Gram Flour): This is the star of the show! It adds a lovely nutty flavour and helps thicken the curry. Make sure it’s fresh for the best taste.
• Vegan Ghee: I love using vegan ghee for that authentic richness, but any vegetable oil will work in a pinch.
• Asafoetida (Hing): Don’t skip this! It adds a unique savoury depth. A little goes a long way. It’s often used in Indian cooking to aid digestion, too.
• Tamarind Paste: Tamarind provides that signature tangy flavour. You can find it at most Indian grocery stores. If you can’t find paste, you can soak dried tamarind in warm water and extract the pulp. Regional variations exist – some prefer a more sour, others a sweeter tamarind flavour. Adjust the amount to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the vegan ghee in a pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them splutter – you’ll know they’re ready when they start to pop!
2. Add the asafoetida, fenugreek seeds, curry leaves, ginger paste, and green chilies. Sauté for about a minute, until fragrant. This is where the magic starts to happen!
3. Lower the heat and add the besan. Now, this is important: roast the besan, stirring constantly to prevent burning. You want it to turn a light golden brown – this takes about 3-5 minutes.
4. Pour in the tomato puree, turmeric powder, and red chili powder. Cook for another 2 minutes, stirring well to combine.
5. Slowly pour in the water, then add the salt and sugar. Stir everything together really well to eliminate any lumps. Nobody likes a lumpy curry!
6. Add the potato wedges. Cover the pan and simmer for 8-10 minutes, or until the potatoes are tender. You can test this with a fork.
7. Stir in the tamarind paste. Taste and adjust the consistency with warm water if needed. If you’re serving with rice, you’ll want it a bit thinner. For roti, a thicker consistency is perfect.
8. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t rush the besan roasting step. This is crucial for developing the flavour.
• Adjust the green chilies to your spice preference. I usually use one for a mild heat, two for medium.
• Taste as you go! Adjust the salt, sugar, and tamarind paste to your liking.

Variations

• Vegan: This recipe is already vegan – yay!
• Gluten-Free: Naturally gluten-free.
• Spice Level: For a milder curry, reduce or omit the red chili powder and green chilies. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped serrano pepper for extra heat!
• Festival Adaptations: This curry is fantastic during Navratri or other fasting periods, as potatoes are generally allowed.

Serving Suggestions

This potato curry is incredibly versatile. Here are a few ideas:

• Serve with steamed rice for a classic Indian meal.
• Enjoy with roti or naan for dipping.
• A side of raita (yogurt dip) adds a cooling contrast.
• A simple salad completes the meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

1. What is besan and can I substitute it? Besan is a flour made from chickpeas. It’s key to the flavour and texture of this curry. If you absolutely can’t find it, you could try using all-purpose flour, but it won’t be the same.
2. How do I adjust the spice level of this curry? Reduce or omit the green chilies and red chili powder for a milder curry. Add cayenne pepper for extra heat.
3. What is asafoetida (hing) and why is it used? Asafoetida is a pungent spice that adds a unique savoury flavour. It’s often used in Indian cooking to aid digestion.
4. Can I make this curry ahead of time? Yes! The flavours actually improve after a day or two.
5. What is the best type of potato to use for this curry? Yukon Gold or red potatoes hold their shape well and are perfect for this recipe.
6. How can I adjust the consistency of the curry for serving with rice vs. roti? Add more water for a thinner consistency for rice, and less water for a thicker consistency for roti.