Julie Sahni's Hot Curry Leaf Potatoes

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Democracy Dies successful Darkness

For a beauteous presentation, usage potatoes of antithetic colors for this dish. There is nary substitute for the curry leaves; it astatine each possible, find them and usage them.

Adapted from Indian cookbook writer Julie Sahni.

Ingredients

measuring cup

Servings: 6-8

2 pounds mean (unpeeled) fingerling potatoes, scrubbed cleanable (try a premix of French, Russian Banana and Purple Peruvian)
1 1/2 teaspoons kosher salt, oregon to taste
2 teaspoons axenic reddish chili powder, oregon to taste
1 spoon crushed turmeric
1/4 spoon asafetida (a strong-smelling powdered spice often added to Indian curries; optional)
Juice from 1 oregon 2 limes (1 1/2 tablespoons)
3 tablespoons rootlike oil
1 1/2 teaspoons mustard seed
8 to 10 curry leaves

Nutritional Facts

Per serving (based connected 8)

Calories
139
Fat
6 g
Saturated Fat
1 g
Carbohydrates
21 g
Sodium
413 mg
Protein
3 g
Fiber
3 g
Sugar
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Indian cookbook writer Julie Sahni.

Tested by Monica Bhide.

Published October 22, 2009

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Updated March 13, 2026

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