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Potato Curry Recipe

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★★★★★

4.9 from 104 reviews

This flavorful Potato Curry recipe features tender Yukon Gold potatoes simmered with aromatic spices like mustard seeds, cumin, asafoetida, and curry leaves, then cooked with onion, ginger, tomatoes, and green chiles for a comforting and vibrant vegetarian dish. Perfect as a side or main, it delivers a delightful balance of textures and traditional Indian flavors.

Ingredients

Scale

Potatoes

  • 1 1/2 lbs Yukon Gold potatoes

Spices and Aromatics

  • 3 tbsp ghee (or vegetable oil)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 10 curry leaves
  • 1 medium red onion, diced
  • 1 inch piece fresh ginger, minced
  • 2 tomatoes, diced
  • 2 small green chiles
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground chili powder
  • 1/2 tsp kosher salt
  • 2 tbsp cilantro, chopped

Instructions

  1. Boil the Potatoes: In a large saucepan over high heat, add the potatoes to boiling water and cook until just tender, about 15 minutes. Drain and set aside to cool.
  2. Temper the Spices: In the same pot or a deep skillet, heat the ghee or vegetable oil over medium-high heat. Add the mustard and cumin seeds and cook until they start to pop, about 1 minute. Add the asafoetida and curry leaves and cook for an additional minute to release their flavors.
  3. Sauté Onions and Aromatics: Add the diced onion to the pot and fry for 5 minutes until translucent. This softens the onion and builds the curry’s base flavor.
  4. Add Tomatoes and Spices: Stir in the diced tomatoes, minced ginger, green chiles, turmeric, chili powder, and salt. Cook the mixture for 3 minutes to allow the spices to blend and the tomatoes to soften.
  5. Combine Potatoes and Simmer: Break the boiled potatoes into chunks by hand and add to the pot. Toss to coat the potatoes evenly with the curry sauce, then cover and cook for 5 minutes to meld the flavors.
  6. Garnish and Serve: Sprinkle chopped cilantro over the curry before serving for a fresh, herbaceous finish.

Notes

  • Asafoetida is a pungent spice often used in Indian cooking for its unique flavor. Use sparingly as it can be quite strong.
  • Green chiles add heat; adjust quantity to your preferred spice level or omit if you prefer milder curry.
  • The ground chili powder can be substituted with paprika for less heat or doubled for more intensity.

Keywords: potato curry, Indian potato recipe, vegetarian curry, Yukon Gold potatoes, easy curry, stovetop curry

Find it online: https://jedentaglecker.com/potato-curry-recipe/