One taste of this potato curry and you’ll keep wanting more! Fararli potatoes is a gratifying and wonderfully simple curry to put together. It’s well known to many Gujarati people and coming form a Gujarati household, my mum made this often. We ate this with chappati, salad and a dhal of some sort. I remember my mum making it quite spicy, hence I’ve been accustomed to yoghurt as a side, to level out the heat. My recipe uses two chillies, however if you prefer it less hot, use 1 chilli instead.
Very simple and quickly put together, Fararli potatoes is ready within 30 minutes – perfect for when you’re looking to make an easy dinner. It doesn’t consist of any ground spices and quite delicate in taste with no real over-powering flavours. The key ingredients in making Fararli potatoes are curry leaves (lots of them), cumin and ginger. Oh…and to ensure it’s well seasoned with salt.
Why not try this with a Dhal Makhani? Potatoes and lentils with roti, what more do you need?
Farali Potaoes
Equipment
- Wide non-stick pan or frying pan with lid
Ingredients
- 2 tbs Vegetable or sunflower oil
- 10 Curry leaves
- 1½ tsp Cumin seeds
- 3 Large Maris piper potatoes (thinly sliced: 4mm)
- 8 g Ginger (grated)
- 2 Green chillies (add just 1 for less heat)
- 1â…“ tsp Salt (or to taste)
- 6 g Coriander (chopped for garnish)
Instructions
- Peel potatoes, wash and cut into thin (4mm) semi-circular slices (or as you prefer).
- In a pan, heat 2 tbs vegetable or sunflower oil and once hot, temper the cumin seeds and curry leaves for 1-2 minutes.
- Add the potatoes, salt, chilli and grated ginger. Stir and cook on a medium to high heat for 5 minutes with the lid on. Stirring after 2 1/2 minutes in between.
- After 5 minutes, give it another stir and lower heat to medium. Place lid back on and cook for a further 5 minutes or until the potatoes are cooked.
- Garnish with chopped coriander and serve!
