Are you craving a mouthwatering Indian curry that's packed with flavor but free from onion and garlic? Get ready to tantalize your taste buds with this incredible Potato Curry that proves simplicity can be absolutely delicious! Whether you're following dietary restrictions, looking for a quick weeknight meal, or simply want to explore authentic Indian cuisine, this recipe will transport you straight to the vibrant kitchens of India with just a few simple ingredients and easy steps.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 medium potatoes, diced
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 cup tomato puree
- Salt to taste
- Fresh coriander for garnish
Instructions
- Wash and peel the potatoes, then cut them into uniform medium-sized cubes approximately 1-inch in size to ensure even cooking.
- Heat oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add mustard seeds and allow them to splutter and crackle.
- Add cumin seeds to the hot oil and let them sizzle for about 30 seconds until they release their aromatic fragrance.
- Carefully add diced potatoes to the pan and stir well to coat them evenly with the oil and spices.
- Sprinkle turmeric powder, red chili powder, and salt over the potatoes. Mix thoroughly to ensure all potato pieces are well-seasoned.
- Cover the pan and cook the potatoes on medium-low heat for about 10-12 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Pour in the tomato puree and mix gently, ensuring all potato pieces are coated with the sauce.
- Sprinkle garam masala over the curry and mix well. Continue cooking for another 5-7 minutes until potatoes are completely tender and the sauce thickens.
- Check seasoning and adjust salt if needed. The potatoes should be soft but not mushy.
- Remove from heat and garnish with freshly chopped coriander leaves.
- Serve hot with rice, roti, or naan bread as a delicious main course or side dish.
Tips
- Choose the Right Potatoes: Use starchy potatoes like Russet or Yukon Gold that hold their shape well during cooking and create a creamy texture.
- Spice Freshness Matters: Use fresh, high-quality spices to ensure maximum flavor. Toast whole spices briefly before grinding for an extra aromatic boost.
- Cutting Technique: Cut potatoes into uniform sizes to ensure even cooking. Approximately 1-inch cubes work best for this recipe.
- Oil Temperature: Ensure your oil is hot enough when adding mustard and cumin seeds. They should sizzle and crackle immediately upon contact.
- Low and Slow Cooking: Cook the potatoes on medium-low heat to allow them to become tender without burning.
- Sauce Consistency: If the curry becomes too dry, add a little water or extra tomato puree to maintain a nice, clingy sauce.
- Garnish Generously: Fresh coriander leaves not only add color but also bring a fresh, herbal note to the final dish.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
