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Potato Curry Recipe

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★★★★★

5 from 102 reviews

This flavorful Potato Curry recipe features tender Yukon Gold potatoes simmered in a spiced blend of mustard seeds, cumin, curry leaves, and aromatic spices. Cooked on the stovetop with ghee for rich depth, it’s a comforting and vibrant Indian-inspired dish perfect as a side or light main.

Ingredients

Scale

Vegetables

  • 1 1/2 lbs Yukon Gold potatoes
  • 1 medium red onion, diced
  • 2 tomatoes, diced
  • 1 inch piece fresh ginger, minced
  • 2 small green chiles
  • 10 curry leaves
  • 2 tbsp cilantro, chopped

Spices and Seasonings

  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground chili powder
  • 1/2 tsp kosher salt

Oils and Fats

  • 3 tbsp ghee (or vegetable oil)

Instructions

  1. Cook Potatoes: In a large saucepan over high heat, add potatoes to boiling water and cook until just tender, approximately 15 minutes. Drain the potatoes and set aside to cool.
  2. Prepare Tempering: Using the same pot or a deep skillet, heat ghee or vegetable oil over medium-high heat. Add mustard seeds and cumin seeds, cooking them until they begin to pop, about 1 minute. Then add asafoetida and curry leaves and cook for an additional 1 minute to release their flavors.
  3. Sauté Aromatics: Add the diced onion to the pot and fry for 5 minutes until the onion turns translucent, stirring occasionally to prevent burning.
  4. Add Tomatoes and Spices: Stir in diced tomatoes, minced ginger, green chiles, turmeric, chili powder, and kosher salt. Cook this mixture for 3 minutes, allowing the tomatoes to soften and spices to blend.
  5. Combine Potatoes and Cook: Break the cooled potatoes into smaller chunks with your hands and add them to the pot. Toss well to coat the potatoes evenly with the spiced mixture. Cover the pot and cook for 5 minutes on medium heat to let the flavors meld.
  6. Garnish and Serve: Remove from heat and sprinkle chopped cilantro on top. Serve hot as a side or main dish.

Notes

  • Asafoetida: Asafoetida adds a unique umami flavor and is common in Indian cooking, especially in lentil dishes and vegetable curries.
  • Green Chiles: Adjust the quantity based on your heat preference. Removing the seeds reduces spiciness.
  • Chili Powder: Use mild or hot chili powder according to desired spice level.

Keywords: Potato curry, Indian potato recipe, spiced potato curry, vegetarian curry, Indian cuisine

Find it online: https://heutigemahlzeiten.com/potato-curry-recipe/