Description
This comforting Potato Curry is a flavorful and aromatic dish featuring tender cubes of potato simmered in a rich blend of spices and creamy coconut milk. Perfect as a main or side, it brings a delicious touch of Indian-inspired cuisine to your table with a simple stovetop cooking method.
Ingredients
Scale
Vegetables
- 4 medium potatoes, peeled and cubed
- 1 onion, finely chopped
- 1 large tomato, chopped
- Fresh cilantro for garnish
Spices & Aromatics
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder (adjust to taste)
- 1 teaspoon garam masala
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Liquids & Others
- 1 tablespoon oil (coconut or vegetable)
- 1 cup coconut milk
- 1/2 cup water
- Salt to taste
Instructions
- Heat spices: Heat oil in a large pan over medium heat. Add cumin and mustard seeds, letting them splutter to release their aroma.
- Sauté onions: Add the finely chopped onion to the pan and sauté until golden brown, developing a sweet, caramelized flavor.
- Add garlic and ginger: Stir in minced garlic and grated ginger and cook for another minute until fragrant.
- Add spices: Mix in turmeric powder, coriander powder, chili powder, and garam masala, stirring well to evenly coat the aromatics.
- Cook tomatoes: Add chopped tomatoes and cook until they become soft and blend into the spices, forming a thick base.
- Add potatoes: Toss in the cubed potatoes and stir to coat them thoroughly with the spice mixture.
- Add liquids: Pour in the coconut milk and water, stirring gently to combine everything evenly.
- Simmer: Cover the pan and let the curry simmer over medium-low heat for 15-20 minutes, or until the potatoes are tender and flavors meld together.
- Season and garnish: Season with salt to taste, garnish with fresh cilantro, and serve the curry hot.
Notes
- You can adjust the chili powder to make the curry as mild or spicy as you prefer.
- Use full-fat coconut milk for a richer, creamier curry.
- Serve with steamed rice or flatbread to soak up the flavorful sauce.
- For a vegan option, ensure the oil used is plant-based and no dairy ingredients are added.
- Leftover curry can be refrigerated for up to 3 days and reheated gently on the stovetop.
