Potato Curry
Indian potato curry is deliciously spiced with Indian herbs and seasonings. It’s an easy, hearty, one-pan meal you can make in 30 minutes!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs Yukon Gold potatoes
- 3 tbsp ghee (or vegetable oil)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp asafoetida ((See Note 1))
- 10 curry leaves
- 1 medium red onion (diced)
- 1 inch piece fresh ginger (minced)
- 2 tomatoes (diced)
- 2 small green chiles ((See Note 2))
- 1/2 tsp ground turmeric
- 1/2 tsp ground chili powder ((See Note 3))
- 1/2 tsp kosher salt
- 2 tbsp cilantro (chopped)
Instructions
- 1
In a large saucepan over high heat, add potatoes to boiling water and cook until just tender, 15 minutes, drain and set aside to cool.
- 2
In same pot or deep skillet, heat ghee/oil over medium high heat. Cook mustard and cumin seeds until they pop, 1 minute. Add the asafoetida and curry leaves and cook 1 minute. Next add the onion, fry for 5 minutes until translucent.
- 3
Add the tomatoes, ginger, chiles, turmeric, chili powder and salt. cooking 3 minutes.
- 4
Add the potatoes by breaking them up in your hand, toss to coat potatoes and cook, covered for 5 minutes.
- 5
Serve with chopped cilantro on top.