If you're craving a dish that perfectly complements fluffy, golden pooris, look no further than this delicious Potato Curry! Bursting with vibrant flavors and spices, this Indian classic is not only easy to make but also incredibly satisfying. Imagine tender potatoes simmered in a rich, aromatic gravy that will have your taste buds dancing with delight. Whether you're hosting a family gathering or simply treating yourself to a comforting meal, this Potato Curry is sure to impress. Ready to dive into this culinary adventure? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 medium potatoes, peeled and cubed
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
- Oil for cooking
Instructions
- Wash, peel, and cut potatoes into medium-sized cubes. Ensure the cubes are roughly uniform in size for even cooking.
- Heat oil in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them sizzle and become fragrant for about 30 seconds.
- Add finely chopped onions and sauté until they turn translucent and light golden brown, approximately 3-4 minutes.
- Stir in ginger-garlic paste and green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
- Add chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until tomatoes become soft and start to break down, about 3-4 minutes.
- Add potato cubes and mix well with the masala, ensuring each potato piece is coated with spices.
- Add 1/2 cup of water, cover the pan, and let the potatoes cook on low-medium heat for 15-20 minutes, stirring occasionally.
- Check potato doneness by piercing with a fork. They should be tender but not mushy.
- Once potatoes are cooked, remove the lid and let any excess moisture evaporate, creating a thick gravy.
- Garnish with freshly chopped coriander leaves and serve hot with pooris.
Tips
- Uniform Potato Sizes: For even cooking, ensure your potato cubes are cut into similar sizes. This helps them cook uniformly and absorb the flavors better.
- Sizzle the Spices: When you add the cumin seeds to the hot oil, let them sizzle for just the right amount of time to release their essential oils, enhancing the overall flavor of your curry.
- Monitor the Heat: Keep the heat at medium to low while cooking the potatoes to prevent them from breaking apart. Stir occasionally to ensure even cooking and prevent sticking.
- Adjust the Spice Level: If you prefer a milder curry, reduce the number of green chilies, or remove the seeds before adding them to the dish.
- Garnish with Freshness: Don’t skip the fresh coriander leaves! They add a burst of color and freshness that elevates the dish to new heights.
- Serve Immediately: For the best experience, serve the curry hot with freshly made pooris. The combination is simply irresistible!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
