Potato Vaag

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 3 - potatoes, boiled and cut into cubes
  • 1/4 tsp - turmeric powder
  • 1/4 tsp - salt
  • 2 - tomatoes, cut into cubes
  • 8 - dried red chillies ( long variety )
  • 2 tsp - coriander seeds
  • 1/4 cup - coconut, grated
  • 2 tsp - oil
  • 1/2 tsp - mustard seeds
  • 1 sprig - curry leaves
  • 1/2 tsp - salt (or to taste )
  • 1 cup - water

How to Make Potato Vaag

  • Wash and boil potatoes in 2 cups water with salt and turmeric powder.
  • Peel and cut into small cubes.
  • In an iron kadai, dry roast red chillies with coriander seeds until fragrant.
  • Grind roast spices with grated coconut.
  • Add 2 - 3 tbsp water during grinding and make a smooth paste.
  • Heat oil in a pan. Add mustard seeds. When they crackle, add curry leaves and saute for 2 mins.
  • Add boiled potato and tomato pieces. Stir well, cover with a lid and cook on a low to medium heat for 8 - 10 mins.
  • Add ground coconut paste, extra 1 cup water and extra salt to taste.
  • Bring to boil on a low to medium heat for 8 - 10 mins until gravy thickens.
  • Serve with rice or rotis.
  • Recipe Courtesy: Niya's World

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