Description
This comforting Potato Curry features tender potatoes simmered in a spiced tomato-onion gravy, seasoned with aromatic spices. It’s a delightful vegetarian dish that pairs perfectly with rice or bread, making it a satisfying meal for any occasion.
Ingredients
Scale
- 4 medium-sized potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped
- 2 green chilies, slit (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons vegetable oil or ghee
- Fresh cilantro leaves for garnish
- 1 cup water (adjust for desired consistency)
Instructions
- Peel and dice the potatoes into small cubes (about 1-inch).
- Finely chop the onion and set aside.
- Chop the tomatoes and keep them ready.
- Slit the green chilies lengthwise, removing seeds if desired.
- Measure out the spices: turmeric, red chili powder, coriander powder, and garam masala.
- In a large pan, heat the vegetable oil or ghee over medium heat.
- Add cumin seeds and mustard seeds; sauté until they crackle (about 30 seconds).
- Add the chopped onions and sauté until golden brown (5-7 minutes).
- Stir in the ginger-garlic paste and green chilies; sauté for 1-2 minutes.
- Add the chopped tomatoes and cook until soft and mushy (5-6 minutes).
- Mix in turmeric, red chili powder, coriander powder, and salt; cook for 2-3 minutes.
- Add the diced potatoes and stir to coat with spices.
- Pour in 1 cup of water, adjusting for desired consistency, and stir.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender.
- Sprinkle garam masala over the curry and simmer for an additional 2-3 minutes.
- Taste and adjust seasoning if necessary.
- Let the curry rest for a few minutes.
- Garnish with chopped cilantro.
- Serve hot with steamed rice, naan, or roti, and enjoy!
Notes
- For added richness, consider adding a splash of coconut milk or cream towards the end of cooking.
- Leftovers can be stored in an airtight container in the refrigerator and will taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes