This Farali Potato Curry recipe is prepared with potatoes cooked in a smooth peanut and tomato sauce. The curry isn't particularly spicy but is flavoured with fresh green chillies and ginger. In our house, during fasting, this recipe is a must for lunch. It is so simple to make and doesn't require many ingredients.
I have grown up by seeing my mum making so many farari dishes. She learnt many from both of my grandmas.
There are many farali food made in our kitchen, but this farali ratalu sabji is my all time favourite.
We usually serve it with natural plain yoghurt. To make a complete farali thali, add moraiyo, farali kadhi ,farali puri and rajgira sheera.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potatoes - I use all rounders but you can also use floury potatoes such as Maris Piper or King Edward as they mash well and thicken the sauce.
Peanuts-pink or red with the skin. We are using raw peanuts in this recipe.
Spices- red chilli powder and ground cumin and coriander.
Curry leaves -enhance the flavours of the dish. Usually, fresh curry leaves are available in any Indian grocery store but if you can't find you can use dried ones or simply avoid using it.
Green chillies and ginger lend fresh spiciness to this dish.
Salt - rock salt also known as sendha namak or sindhav mithu. For non-fasting version regular salt can be added.
Fresh coriander for topping
Storage
Store leftover farali potatoes in an airtight container and keep refrigerated for up to 3 days.
I do not recommend freezing this dish as the potatoes will loose texture upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Farali Potato Curry
Ingredients
- 2 cup potatoes peeled and cubed
- ½ cup raw peanuts finely ground
- ½ cup crushed tomatoes tomato puree
- 2 tablespoon ginger and green chillies crushed
- 2 tablespoon sunflower oil or peanut oil
- 1 teaspoon cumin seeds
- 1 teaspoon red chilli powder
- 2 teaspoon ground cumin and coriander dhana jeeru
- salt
- 2 tablespoon coriander
Instructions
- In a pan heat oil on medium heat and add cumin seeds and curry leaves (if using)
- When they sizzle, add potatoes, chillies and ginger.
- Then add salt, chili powder and ground cumin and coriander.
- Sauté potatoes for a few minutes then add tomato puree.
- Cook the masala with tomato puree until you can see oil leaving the masala.
- Add enough water to cook the potatoes. Close the lid and allow the potatoes cook.
- Meanwhile grind the peanuts into a fine powder.
- Place peanut powder in a microwave proof bowl, add ½ cup of water and mix well.
- Cook peanuts in microwave about 5-6 minutes on HIGH.
- Add cooked peanuts to the potatoes. Mix gently and cook the curry for another 2-3 minutes.
- If peanut sauce gets too thick add ¼ cup water at a time.
- Garnish with fresh coriander and serve with plain yogurt.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in August 2012.
Hayley Dhanecha says
That smooth peanut and tomato sauce clinging to the potatoes is so warming and satisfying on a fasting day, and I always love having this with a bowl of chilled plain yogurt on the side because the coolness of it against the gentle heat of the green chilli and ginger is just the perfect combination.
preetha says
A follower of your blog, tried the curry today and it was superb. You are so talented and thank you so much for sharing your wonderful recipes.
All the best.
Sayantani Mahapatra Mudi says
ohh that looks delish. I love the peanut gravy...seriously drooling over your clicks.
cloudpearl says
I love you recipe and want to try it myself. Could you please tell me:
1. How much water do I need to add to the Pressure Cooker to cook the potatoes?
2. If I don't use Microwave, how long do I have to keep the Peanut Sauce on the flame? Do I need to add more water?
3. After I add the peanut sauce to the potatoes, do I cook with the lid off or under pressure?
Thank you very much!
jcookingodyssey says
Dear cloudpearl
Glad you liked my recipe ad want to try it out.
1. Add little water..about 1 cup if you've 500 g potatoes.
2. If you don't use M/W cook peanut sauce before adding into potatoes about 10-12 miutes.
3.No
Hope this is helps ! Let me know
Spice up the Curry says
perfect on fasting. looks yummy
Saraswathi Ganeshan says
Lip smashing recipe..Looks delicious.
Nivedita Thadani says
this is for me :-))))))))
looks so yummmmmmmy,
and potatoes my favorite, going to try soon....
Shama Nagarajan says
nice recipe...rush your entries for Fast food Event - Noodles
divyagcp says
Delicious and flavorful.. Very inviting.