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Potato Curry
Learn the secrets to the best Potato Curry you've ever had. I'll walk you through all the ingredients and techniques so you can find success the first time, and every time, you make it.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●knife
📝 Preparation Steps
1
In a Dutch oven or large pot over medium heat, heat oil until shimmering. Add mustard seeds and cumin seeds and stir until they crack and pop, about ⏱️ 2 minutes. Stir in ginger and green chili until fragrant, about ⏱️ 1 minute.
teaspoon cumin seeds1/2ground cumin2 teaspoons
2
Stir in the tomatoes and mash to break up the tomatoes. Cook until the tomato juice has started to evaporate, about ⏱️ 10 minutes. Stir in ground coriander, ground cumin, chili powder, turmeric, sugar, and salt.
ground coriander2 teaspoonsteaspoon cumin seeds1/2ground cumin2 teaspoonssugar1 teaspoonsalt1 teaspoon
3
Add potatoes and boiling water. Cover and cook until the potatoes are cooked through (when pierced with a knife, they slide off easily), about 30 to ⏱️ 35 minutes.
boiling water1 cup
4
Reduce heat to low and cook uncovered until the sauce has thickened, about ⏱️ 10 minutes longer, stirring frequently so the potatoes don't stick to the bottom of the pot.
5
During the last ⏱️ 2 minutes of cook time, stir in the peas. Season to taste with salt (I like 1/2 teaspoon), garnish with cilantro, and serve with cooked rice and yogurt.
salt1 teaspoon
Nutrition Facts
calories
352 kcal
fat Content
11 g
serving Size
2 cups
fiber Content
9 g
sugar Content
6 g
sodium Content
646 mg
protein Content
8 g
trans Fat Content
0.1 g
carbohydrate Content
57 g
saturated Fat Content
2 g
unsaturated Fat Content
9 g
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