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Mashed Potato Curry Recipe| Poriyal and Thoran Recipes

Last Modified: July 21, 2020

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MASHED POTATO CURRY

Mashed Potato curry is a simple vegan curry that used boiled potatoes.mashed potato curry

Often its simple food that wins hearts. Not expansive menus or dishes that cant be pronounced without rolling your tongue in so many million ways. This potato onion curry is testimony to that. While we are not great potato fans at home here, i make this curry just to cheer us up on a cold lousy day or when i really dont have the mood to whip up a huge spread for dinner.

Its easy, quick and can be enjoyed just as it is with some hot rice and ghee or with some rasam and rice. You can use up the leftovers next day to make a nice grilled sandwich or a wrap with some parathas and spiced yogurt.
I learnt this recipe from my mom in law and its such a break from the routine potato podimas or potato fry. Personally, i love this curry mixed into hot rice and a generous dollop of ghee ( wink wink). Besides, its the perfect thing to be relished on a rainy night.

Potatoes for this Mashed Potatoes curry:

While all varieties of potatoes taste great in this curry, Russet potatoes and Granola work and give the best results. This curry will come together in a pinch if you have boiled potatoes ready in the fridge.

Vegan and Gluten Free Mashed Potato curry:

This curry is vegan. And can be used literally in hundreds of ways. If you want to make a vegan gluten free mashed potato curry, then skip the asafetida mentioned in the recipe card. Asafetida or hing or perungayam, a derivative of the fennel plant, is added to this curry to reduce gastritis, indigestion and flatulence. All these are common issues which people face when they eat potatoes.

If you are looking for more potato recipes, then check out

Chili Honey Potatoes
Potato Podi Curry
Broccoli Potato Fry
mashed potato curry
Recipe For Mashed Potato Curry
Mashed potato curry
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Mashed Potato Curry

A simple and quick Vegan curry using Mashed potatoes. Comes together in a pinch if you have mashed potatoes ready in the fridge.
Prep Time10 mins
Cook Time30 mins
Course: Accompaniment
Cuisine: South Indian
Servings: 4

Ingredients

  • 3 large Potatoes 3 large quarteredOnion 1 large chopped finelyGrated ginger 2 tspCurry leaves a sprigRed chili powder ( Paprika powder) 1.5 tspOil 1 tbspMustard seeds 1 tspUrad dal 1 tspHing a small pinch (optional but recommended)Salt to taste.
  • ¾ c finely chopped onions
  • 2 teaspoon grated ginger
  • 1 sprig curry leaves
  • 1.5 teaspoon Red chili powder Can be substituted with Paprika
  • 1 tablespoon Vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon Urad dal
  • ⅛ teaspoon Hing called as asafetida
  • 2 tsp salt or to taste

Instructions

  • Pressure cook potatoes until mushy in enough water.
  • Once done, drain completely, peel and mash the potatoes and set aside.
  • In a pan, heat oil and pop the mustard.
  • Once done, throw in ginger, urad dal, curry leaves and hing.
  • When the dal begins to brown slightly, tip in the onion.
  • Fry till onion turns transparent.
  • Now,add mashed potatoes and salt and mix well.Cook on medium flame for 2 -3 mins.
  • Serve hot with rice or chapati or poori

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!
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Reader Interactions

Comments

  1. Annie says

    September 26, 2014 at 5:01 pm

    I love this idea! So craveable!

    Reply
  2. Kurinji says

    September 23, 2014 at 7:38 am

    yummy and delicious poriyal…

    Reply
  3. beena stephen says

    September 23, 2014 at 5:53 am

    Potato poriyal looks yummy . Love it

    Reply

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Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

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