Ambat Batata Curry
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A simple, tangy, and spicy Goan Saraswat potato curry made with a wet spice paste including coconut, tamarind, and Byadagi red chillies, enhanced with Vegetarian Maggi Magic Cubes for a rich, vibrant taste and aroma. Perfectly simmered to allow potatoes to absorb all flavors, commonly served with chapati or steamed rice.
00:25:00 total
Serves 3
medium
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Ingredients
- Vegetarian Maggi Magic Cube - 1 cube (crumbled)
- Potatoes - 250 grams (peeled and sliced)
- Raw Rice - 1 tablespoon (used in wet paste)
- Fresh Coconut - 1/2 cup (grated, used in wet paste)
- Byadgi Dried Red Chillies - 2 pieces (used in wet paste)
- Curry Leaves - 6-8 leaves (used in wet paste and curry)
- Mustard Seeds - 1/2 teaspoon + 1/2 teaspoon (for tempering and wet paste)
- Fenugreek Seeds - 1/4 teaspoon (for tempering)
- Tamarind - 2-3 tablespoons (soaked in warm water, pulp extracted for wet paste)
- Coconut Oil - 2 teaspoons (for tempering)
- Water - watch the video to see (as required to adjust consistency)
- Salt - to taste (add as per taste after tasting due to salt in Maggi cubes)
- Coriander Sprig - watch the video to see (for garnishing)
Instructions
- Prepare Tamarind Water: Take a marble-sized ball of tamarind, soak it in warm water, and squeeze out the pulp.
- Make Wet Paste: Grind fresh grated coconut, Byadgi dried red chillies, raw rice, curry leaves, mustard seeds, and tamarind pulp together to form a smooth paste.
- Heat Coconut Oil and Temper Spices: Heat coconut oil in a pan. Add mustard seeds and wait for them to splutter. Then add fenugreek seeds.
- Cook Wet Paste: Add the wet paste to the tempered spices along with the water from the blender jar. Add additional water as needed to adjust the curry's consistency.
- Add Potatoes and Simmer: Add peeled and sliced potatoes to the curry. Cook for 20-25 minutes or until potatoes are fork-tender.
- Add Vegetarian Maggi Magic Cubes: Crumble the Vegetarian Maggi Magic Cubes over the curry and stir well to blend the flavors.
- Adjust Salt and Garnish: Taste the curry and add salt if needed. Garnish with coriander sprigs before serving.
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