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!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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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 1/2 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 1/4 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.
Note – 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.
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 1/2 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 1/4 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.
In Farali Dum Aloo, baby potatoes are simmered in a spiced tomato gravy. This dish is prepared without onion and garlic so can be eaten on Hindu fasting days.
Farali Dum Aloo is the no onion garlic version of the traditional North Indian dum aloo. I have made Instant pot dum aloo using these incredible flavours.
In this recipe, the gravy is infused with aromatic whole spices and finished with yogurt and cream to add creaminess.
It’s perfect for Navratri, as it is free of onion, garlic and ther spices that are prohibited during fasting.
You can also prepare this easy dum aloo made with a fiery red dum aloo masala.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Baby potatoes – boiled and peeled.
Oil or ghee
Whole spices – clove, cinnamon, bay leaf, green cardamom, cumin seeds
Tomato puree
Cashews and poppy seeds
Sendha namak
Sugar
Red chilli powder, ground cinnamon and ground clove
Plain yogurt
Chopped coriander to garnish
Serving Suggestion
Serve farali dum aloo with farali rajgira puri, kuttu aata puri , buff vada and rajgira sheera or singoda no siro (singhare atte halwa).
Storage
Store leftover dum aloo in an airtight container and keep refrigerated for up to 3 days. Reheat thoroughly in the microwave or on the stove.
Dum aloo can also be frozen for up to 3 months. Allow to thaw then reheat thoroughly.
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!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Farali Dum Aloo (No Onion Garlic Recipe)
Equipment
- 1 pan
Ingredients
- 18 baby potatoes boiled and peeled
- 4 tablespoon oil or ghee
- 1 tablespoon whole spices clove,cinnamon, bay leaf, green cardamom
- 1 teaspoon cumin seeds
- ½ cup tomato puree
- ¼ cup cashew
- 2 tablespoon poppy seeds khus Khus
- 1 tablespoon rock salt sendha namak
- 2 teaspoon sugar
- 1 teaspoon red chilli powder
- ½ teaspoon ground cinnamon and clove
- ¼ cup plain yogurt
- 3 tablsespoon coriander to garnish
Instructions
- Soak cashews and poppy seeds in a warm water for half an hour, or in boiling water for 10 minutes.
- Drain the water and grind the soaked cashews and poppy seeds til you get smooth paste, leave it aside.
- Heat oil/ghee in a pan or kadai and fry the baby potatoes til light brown.
- Remove the potatoes from the pan.
- In the same oil add cumin seeds and all the whole spices.
- Once they start to crackle add tomato puree and keep cooking for 5 minutes .
- Then add cashew and poppy seeds paste and mix well.
- Add salt,sugar, red chilli powder and ground cinnamon and clove.
- Keep mixing and add 1/4 cup water if gravy gets thicker.
- Cook the gravy for another 3-4 minutes.
- Now add plain yogurt, mix well, add fried potatoes.
- Once again mix well and let the potato cook well in the gravy for couple of minutes.
- Turn off the heat.
- Garnish it with the coriander and serve hot.
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.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in September 2016.
