Farari (not Ferrari, like the car) curries are fancy name for simple Indian curries made with minimal spices and ingredients. And, even though dishes like this may not seem as interesting because of their simplicity and lack of many spices, they are surprisingly extremely delicious and give Indian cuisine their “uniqueness.” The reason is that in place of multiple spices to season the curry, you add fresher ingredients like herbs, nuts, more vegetables in it. As a result, you end up with a lighter dish with extreme freshness and flavor.
As a matter of fact, “Farari Potatoes” is a perfect example of a simple North Indian type of curry with loads of flavors and textures you won’t find in traditional Indian curries, or even in restaurants. This is another type of “hidden gem” found inside many homes. It is made with boiled potatoes that are cooked in a sauce made with tomatoes, curry leaves and peanuts. And the kicker is, you don’t eat this curry with any Indian bread or rice – you eat it with plain yogurt that can be seasoned with some fresh ground cumin in it and some crispy potato chips or Indian “chevdo” (a form of Indian spiced potato sticks) crushed into it for texture. As a result, you end up with a totally different type of curry. A silky smooth sauce with seasoned potatoes that becomes thicker from the yogurt and then the slight crunch in each bite from the potato chips or crisps you put in it. Bottom line – you need to try this yourself to realize how flavorful this curry is, and the fun of having a sort of “build your own type” of Indian curry!
- 6 medium potatoes (peeled, boiled and cut into medium chunks)
- ½ cup oil
- 2 Tbsp. whole cumin seed
- 8-10 curry leaves
- 2 green chilis (cleaned and cut lengthwise into 4 strips each)
- 1 Tbsp. grated ginger
- 2 tsp. black pepper
- ½ cup of shelled peanuts
- 2 medium tomatoes (diced small)
- 1 Tbsp. salt
- 1.5 to 2 cups of water
- ¼ cup of cilantro or parsley + 1 Tbsp. for garnish
- *Crushed potato chips (garnish)
- *Whole Milk Plain Yogurt (garnish)
**NOTE: Peanuts are traditional in this recipe, but you may omit if any allergies/aversions exist.
- In a medium pot, heat oil and add whole cumin seeds, chili strips, peanuts, and curry leaves. Continue to cook for about 1-2 minutes until everything becomes a bit darker in color.
- Add tomatoes, ginger, black pepper, salt, water. All to cook on medium-low heat for about 5-7 minutes, or until tomatoes break down.
- Mix in the boiled potatoes, lower heat, and allow to cook for about 10 minutes, or until the gravy has thickened a bit from the starch in potatoes.
- Remove from heat and mix in the cilantro/parsley.
- Ladle the potato curry into serving bowls and add crushed potato chips and a dollop of plain yogurt on top of each bowl.
- Garnish with some cilantro and serve hot.
Let me know your thoughts on this recipe. Comment below, tag me with your curry pics on IG @cmspiceculture or on FB at “Spice Culture Cooking.”