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Recipes >> Curry Recipes > Gujarati Kari Kitchri with Rai Potatoes

Gujarati Kari Kitchri with Rai Potatoes

Gujarati Kari Kitchri with Rai Potatoes
Prep Time
25 Mins
Cook Time

40 Mins

A delicious recipe from Gujarati cuisine. In fact this is a complete platter consisted on Gujarati Kari, Kitchri and Rai Potatoes. Everything in this recipe has a distinct taste that will force you to prepare it again.
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Source:  Anum Zara
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  • For the Kitchri
  • Onion 1 medium (sliced)
  • Basmati Rice 2 cups (soaked 30 minutes)
  • Red Lentils (Masoor Daal) 1 cup (soaked 30 minutes)
  • Salt 3 tsp
  • Turmeric powder 1 tsp
  • Cinnamon Stick 1
  • Cumin Seeds 1 tsp
  • Green Cardamoms 3
  • Cloves 3
  • Whole black pepper 5
  • Bay leave 1
  • Vegetable oil 3 tbsp
  • Butter 2 tsp
  • Water 1.25 liter
  • For the Kari
  • Plain yogurt 470g (mixed with 1 pint water)
  • Fenugreek Seeds 1 tsp
  • Cumin Seeds 1 tsp
  • Butter 2 tsp
  • Green Chutney 1 tbsp
  • Salt 1 tsp
  • Ground Turmeric 1 tsp
  • Gram Flour 1 tbsp (mixed in ¼ cup water)
  • Few Curry Leaves
  • For the Green Chutney
  • Handful of Fresh Coriander
  • Green Chillies 2
  • Garlic Clove 1 (peeled)
  • Ground Cumin ½ tsp
  • Desiccated Coconut 1 tsp
  • Peanut Butter 1 tsp
  • For the Rai Potatoes
  • Medium Potatoes 7 (cubed)
  • Mustard Seeds 1 tsp
  • Cumin Seeds 1 tsp
  • Salt 1 tsp or to taste
  • Turmeric ½ tsp
  • Coriander powder 1 tsp
  • Cumin powder 1 tsp
  • Green Chilies 3 (blended with a little water)
  • Ginger Paste ½ tsp
  • Garlic Paste ½ tsp
  • Vegetable Oil 3 tbsp
  • Splash of Water
  • To Serve
  • Indian Pickles, of your choice
  • Salad, of your choice
  • Indian Chutneys, of your choice
  • Poppadoms, of your choice

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Cooking Directions

  1. For rai potato, in frying pan roast mustard seeds and cumin seeds for a minute then add oil and fry one minute.

  2. Add salt, turmeric, coriander powder, cumin powder, blended green chilies, ginger paste and garlic paste. Sauté for one minute.

  3. Stir in potatoes; make sure all potatoes are coated with masala. Add a splash of water and allow boiling. When start boiling, low the heat and simmer until done. Set aside.

  4. For the Kichri, heat oil and butter in a heavy bottom pan. Add the cinnamon stick, cumin seeds, green cardamoms, cloves, black peppercorns and bay leaf. Fry for 1 minute, and then add the chopped onion. Fry until golden brown. Add water, salt, turmeric and bring to boil.

  5. When starts boiling; drain rice and lentil and add in water and cook until rice ¾ done. Then low the heat and simmer for 10 minutes. Serve.

  6. For kari, make green chutney by blending fresh coriander, green chilies, garlic, cumin, coconut and peanut butter.

  7. Heat up a deep bottom pan, add fenugreek seeds and cumin seeds and fry for one minute.

  8. Add butter, when it melts add green chutney, sizzle for 1 minute.

  9. Pour in yogurt and water mixture along salt and turmeric. Bring to the boil, and keep stirring.

  10. Pour gram flour paste passing through a sieve followed by curry leaves. Bring to boil then reduce heat and simmer for 15 minutes.

  11. Serve the Kari Kitchri with the Rai Potatoes and pickles, salad, chutneys and poppadoms.

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