Potato Curry is a staple in any Indian house – everyone has their special go to recipes which came from mothers or aunts. This one is a simple recipe that tastes fantastic with steamed rice.
By Pallavi Gupta
Potato Curry
- Total Time: 1 hour
- Yield: 3-4 1x
Description
Potato Curry is a staple in any Indian house – everyone has their special go to recipes which came from mothers or aunts. This one is a simple recipe that tastes fantastic with steamed rice.
Ingredients
Scale
for the curry masala paste:
- 3 cloves garlic
- 2 tsp grated ginger (fresh)
- 1 dried red chili
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 1 small piece of cinnamon
- 1/2 tsp turmeric
- 1 or 2 tbsp water
rest of the ingredients:
- 3 large potatoes, peeled and diced into bite size pieces
- 2 medium onions, diced into small pieces
- 3 1/2 cups water
- 3/4 cup tomato puree
- 2 tbsp curry masala paste (see above for recipe)
- 1 bay leaf
- 2 tbsp vegetable oil
- a few curry leaves
- 1/4 cup chopped fresh cilantro
- 1 dried red chili
- 1 green cardamom, lightly smashed
Instructions
Masala paste:
- Dry roast cumin, coriander and cinnamon in a pan for a few minutes or till the spices become fragrant.
- Add all the ingredients in a blender and and grind with a little water to form a paste.
Curry:
- In a deep, heavy bottom pan or in a wok heat oil.
- Add onions and some salt and cook till the onions start to get transparent.
- Add curry leaves, bay leaf, red chili & cardamom, stir for a few seconds.
- Add the potatoes and continue to cook for a couple of minutes.
- Add the curry masala paste and stir till the potatoes are coated with the masala evenly.
- Add water and continue to stir.
- Let the water come to a boil – then add tomato puree and cilantro. Stir to mix properly.
- Cover and cook on low till the potatoes are cooked through – about 20 minutes.
- Remove the bay leaves before serving. Serve the potato curry over steamed rice or with some naan.
- Prep Time: 20 mins
- Cook Time: 40 mins
