Potato Carrot Curry For Chapathi & Puri

Easily learn how to make potato carrot curry for chapathi and poori (puri) which can also be enjoyed as a side dish with rice, dosa etc.

Course Side Dish

Cuisine Indian

Keyword potato carrot curry for chapathi, potato carrot curry recipe

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings

Calories 92kcal

Peel the potatoes and carrots (a good quality potato peeler will help to peel the vegetables easily) and cut them in to medium sized pieces. I just sliced the carrots in round, with little thickness. Keep the diced potatoes and carrots aside.
Remove the skin and slice the onions too.
Heat oil in a pan and add the mustard seeds.
When the mustard seeds splutter, add the broken dry red chilies and curry leaves, fry for a few seconds.
Add the chopped onions and saute for few minutes (about 7 to 8 minutes) or until the onions are transparent or browned (even better if its little browned).
Add the diced potatoes and carrots to the pan, add salt and saute for about 2 minutes.
Add the ¼ cup of water and bring the mixture to a boil.
As the mixture starts boiling, close the pan and cook in low heat for about 3 minutes.
Meanwhile prepare the tomato puree by blending the tomatoes and water in a blender until smooth.
Add this to the pan and saute for about 2 minutes or until the mixture starts boiling.
As the mixture starts boiling, cover the pan with lid and cook well for about 7 to 8 minutes or until the vegetables are well cooked and soft.
Add all the spices and stir well to blend with the gravy and let it cook for another 1 to 2 minutes. The mixed vegetable curry with potatoes and carrots in tomato gravy is ready to serve! Serve the delicious potato carrot curry with rice for lunch or dinner or as a side dish with chapathi, poori, dosa or idli for breakfast & dinner!