Potato Vangibath Recipe – Authentic Karnataka Potato Curry

Last Updated on 4 months by Neha Deshmukh

Potato Vangibath Recipe – Authentic Karnataka Potato Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Potato Vangibath. It’s a wonderfully flavorful and comforting dish from Karnataka, and honestly, it’s one of those recipes I first made when I was starting to explore South Indian cuisine. It quickly became a family favorite, and I’m so excited to share it with you. It’s surprisingly easy to make, and the aroma while it’s cooking is just divine!

Why You’ll Love This Recipe

This Potato Vangibath is more than just a potato curry. It’s a beautiful blend of tangy, spicy, and subtly sweet flavors. It’s perfect as a quick weeknight meal, a comforting lunch, or even as part of a festive spread. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and even add other veggies!

Ingredients

Here’s what you’ll need to make this delicious Potato Vangibath:

• 4 boiled potatoes (about 500g)
• 1 big onion, finely chopped (about 150g)
• 2-3 green chilies, slit lengthwise
• 1/3 cup grated coconut (about 30g)
• 1/4 tsp Vangibath masala powder (about 2g)
• 1/8 tsp turmeric powder (about 0.5g)
• Salt to taste
• As needed water
• To garnish: Fresh coriander leaves
• 2 tbsp cooking oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal (split black lentils)
• 1/4 tsp cumin seeds
• A few curry leaves
• A few drops of lemon juice

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Vangibath Masala Powder: This is the key to authentic Vangibath. It’s a special blend of spices traditionally used in Karnataka cuisine. You can find it at most Indian grocery stores, or online. There are variations – some are spicier than others, so feel free to experiment! If you’re feeling ambitious, you can even find recipes to make it at home (more on that in the FAQs!).
• Curry Leaves: Don’t skimp on the curry leaves! Fresh curry leaves are essential for that authentic South Indian flavor. Dried ones just don’t compare. I always make sure to have a plant growing in my kitchen.
• Potatoes: I prefer using red potatoes for this recipe, as they hold their shape well during cooking. Yukon Gold potatoes also work beautifully. Avoid waxy potatoes, as they can become too soft.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potatoes with a pinch of turmeric powder and enough water to cover them until they are tender. Once cooled, peel and cube them.
2. Heat the oil in a pan over medium heat. Add the mustard seeds. When they start to splutter, add the urad dal and cumin seeds.
3. Once the dal turns golden brown, add the curry leaves and slit green chilies. Sauté for a few seconds until fragrant.
4. Add the chopped onions and sauté until they turn translucent.
5. Now, add the cubed potatoes, salt, grated coconut, and Vangibath masala powder. Mix gently to combine everything well.
6. Cook for another 5-7 minutes, stirring occasionally, so the potatoes absorb all the flavors.
7. Finally, sprinkle a few drops of lemon juice and garnish with fresh coriander leaves. Serve warm with rice!

Expert Tips

Want to take your Vangibath to the next level? Here are a few tips I’ve learned over the years:

• Perfect Tempering: The tempering (the process of frying spices in oil) is crucial. Don’t rush it! Let the mustard seeds splutter and the dal turn golden brown for maximum flavor.
• Spice Level: Adjust the number of green chilies and the amount of Vangibath masala powder to control the spice level. Start with less and add more to taste.
• Potato Perfection: Make sure the potatoes are cooked through but not mushy. Overcooked potatoes will fall apart during mixing.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your Vangibath masala powder doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Use 1 green chili and 1/8 tsp Vangibath masala powder.
  • Medium: Use 2 green chilies and 1/4 tsp Vangibath masala powder.
  • Spicy: Use 3 green chilies and 1/2 tsp Vangibath masala powder.
• Festival Adaptations: My aunt always makes this during Ugadi (Kannada New Year) and Sankranti, adding a touch of jaggery for a sweet and savory balance.

Serving Suggestions

Vangibath is traditionally served with plain rice. A dollop of yogurt or a side of papadums also complements it beautifully. It’s also fantastic with a simple rasam or sambar.

Storage Instructions

Leftover Vangibath can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions!

• What is Vangibath and where does it originate from? Vangibath literally translates to “brinjal curry” but this version is made with potatoes! It’s a popular dish from Karnataka, India, known for its unique blend of spices and flavors.
• Can I make Vangibath masala powder at home? Yes, you can! There are many recipes available online. It requires a blend of spices like coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies.
• What type of oil is traditionally used in Vangibath? Traditionally, groundnut oil (peanut oil) is used, but you can also use vegetable oil or sunflower oil.
• How can I prevent the potatoes from sticking during the tempering process? Make sure the oil is hot enough before adding the potatoes. You can also add a splash of water to the pan if needed.
• Can I add other vegetables to this Vangibath? Absolutely! Peas, carrots, or even beans would be delicious additions. Just add them along with the potatoes.

Enjoy making this delicious Potato Vangibath! I hope it brings a little bit of Karnataka sunshine to your kitchen. Let me know how it turns out in the comments below!