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Potato Curry

A creamy, spicy delight made with tender chunks of potato simmered in a fragrant blend of spices, perfect for a comforting meal or special gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 medium potatoes, peeled and diced Use russet, golden, or red potatoes.
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 inch piece ginger, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder Adjust to taste.
  • to taste salt Salt
  • 2 tablespoons oil (vegetable or coconut)
  • to taste garnish Fresh cilantro

Method
 

Preparation
  1. In a large pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
  2. Add the chopped onion to the pan and sauté until golden brown, about 5-7 minutes.
  3. Stir in the minced garlic and ginger, cooking for an additional minute until aromatic.
  4. Add the chopped tomatoes, and cook until they break down and form a paste, around 5-6 minutes.
  5. Mix in the turmeric, chili powder, and salt, stirring well to combine the flavors.
  6. Add the diced potatoes to the pan, and stir to coat them with the spices.
  7. Pour in a cup of water, cover the pan, and allow the potatoes to simmer until they are tender, about 15 minutes. Stir occasionally and adjust the water as necessary.
  8. Once the potatoes are cooked, sprinkle in the garam masala and stir well. Let it cook for another 2-3 minutes to meld the flavors.
  9. Remove from heat, garnish with fresh cilantro, and serve hot!

Notes

For serving, consider pairing with fluffy basmati rice, warm naan bread, or a side salad. Enhance flavors with cucumber raita or mango chutney. Store leftovers in an airtight container for up to 3 days or freeze for later.