Description
A flavorful and comforting Potato Curry made with aromatic spices, coconut milk, and tender potatoes. This easy-to-make dish combines cumin, mustard seeds, turmeric, and garam masala to create a rich, creamy curry perfect for a satisfying vegetarian meal.
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
Other Ingredients
- 1 tablespoon oil (coconut or vegetable)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 cup coconut milk
- 1/2 cup water
Instructions
- Heat Spices: Heat oil in a large pan over medium heat. Add cumin and mustard seeds, letting them splutter to release their flavors.
- Sauté Onion: Add chopped onion to the pan and sauté until golden brown, which enhances the sweetness and depth of the curry.
- Add Aromatics: Stir in minced garlic and grated ginger, cooking for another minute until fragrant to build the flavor base.
- Add Dry Spices: Mix in turmeric powder, coriander powder, chili powder, and garam masala. Stir well to evenly coat the onions and aromatics with spices.
- Cook Tomatoes: Add chopped tomatoes and cook until they soften and integrate into the spice mixture, providing acidity and body.
- Add Potatoes: Toss in cubed potatoes and mix thoroughly so they are well coated with the spiced tomato mixture.
- Add Liquids: Pour in coconut milk and water, stirring to combine all ingredients and create a creamy curry sauce.
- Simmer: Cover the pan and let the curry simmer 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 potato curry hot alongside your favorite rice or bread.
Notes
- You can adjust the chili powder to control the heat level of the curry.
- For a richer texture, substitute part of the water with more coconut milk.
- Serve this curry with basmati rice or naan for a complete meal.
- The recipe is vegetarian and can easily be made vegan by ensuring the oil used fits your preference.
- Leftovers refrigerate well and taste even better the next day.
