Description
This flavorful Potato Curry is a comforting and aromatic dish featuring tender potatoes simmered in a creamy coconut milk sauce with a blend of traditional Indian spices. Perfect for a hearty vegetarian meal, this curry combines cumin, mustard seeds, turmeric, and garam masala to create a rich and satisfying dish that’s easy to prepare in under 35 minutes.
Ingredients
Scale
Vegetables
- 4 medium potatoes, peeled and cubed
- 1 onion, finely chopped
- 1 large tomato, chopped
- Fresh cilantro for garnish
Spices & Seasonings
- 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
- Salt to taste
Aromatics
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Liquids & Fats
- 1 tablespoon oil (coconut or vegetable)
- 1 cup coconut milk
- 1/2 cup water
Instructions
- Heat Oil and Toast Seeds: Heat oil in a large pan over medium heat. Add cumin and mustard seeds, letting them splutter to release their aroma.
- Sauté Onions: Add chopped onion to the pan and sauté until golden brown, which takes about 5-7 minutes. This builds a flavorful base for the curry.
- Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for another minute until fragrant to enhance the curry’s depth of flavor.
- Add Spices: Sprinkle in turmeric powder, coriander powder, chili powder, and garam masala. Stir well to toast the spices and mix them evenly with the aromatics.
- Cook Tomatoes: Add the chopped tomatoes and cook until they are softened and integrated into the spice mixture, about 5 minutes, creating a rich and thick sauce base.
- Add Potatoes: Toss in the cubed potatoes, mixing thoroughly to coat them with the spice and tomato mixture for even flavor distribution.
- Add Liquids: Pour in the coconut milk and water, stirring to combine all ingredients into a creamy curry sauce.
- Simmer: Cover the pan and let the curry simmer over medium-low heat for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Season and Garnish: Adjust salt to taste, garnish with fresh cilantro, and serve the curry hot for a comforting meal.
Notes
- You can adjust the chili powder to control the spice level according to your preference.
- For a thicker sauce, cook uncovered for the last 5 minutes to reduce excess liquid.
- If you prefer a richer flavor, use full-fat coconut milk.
- This curry pairs well with steamed rice, naan, or roti.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
