Description

A flavorful and comforting Potato Curry made with aromatic spices and creamy coconut milk. This easy-to-make Indian-inspired dish features tender potatoes simmered in a rich, spiced sauce, perfect for a warming meal served with rice or flatbread.

Ingredients

Vegetables

4 medium potatoes, peeled and cubed
1 onion, finely chopped
1 large tomato, chopped
Fresh cilantro for garnish

Spices and Seasonings

1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon chili powder (adjust to taste)
1 teaspoon garam masala
Salt to taste

Aromatics

2 cloves garlic, minced
1 teaspoon ginger, grated

Liquids

1 tablespoon oil (coconut or vegetable)
1 cup coconut milk
1/2 cup water

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Instructions

Heat Spices: Heat oil in a large pan over medium heat. Add cumin and mustard seeds, letting them splutter to release their aroma.
Sauté Onions: Add the chopped onion to the pan and sauté until golden brown, which develops the base flavor for the curry.
Add Aromatics: Stir in minced garlic and grated ginger, cooking for another minute until they become fragrant and well incorporated.
Add Dry Spices: Sprinkle in turmeric powder, coriander powder, chili powder, and garam masala. Stir thoroughly to blend the spices evenly into the mixture.
Cook Tomatoes: Add the chopped tomatoes and cook until they soften, creating a thick, flavorful base for the curry sauce.
Combine Potatoes and Spices: Toss in the cubed potatoes, mixing well so that they are fully coated with the spice mixture.
Add Liquids: Pour in the coconut milk and water, stirring gently to combine all ingredients into a creamy sauce.
Simmer: Cover the pan and let the curry simmer on medium-low heat for 15-20 minutes, or until the potatoes are tender and cooked through.
Season and Garnish: Season the curry with salt to taste. Garnish with fresh cilantro leaves and serve hot, ideally with rice or flatbread.

Notes

You can adjust the chili powder according to your preferred spice level.
Coconut milk adds richness and a subtle sweetness but can be substituted with regular milk or cream for a different flavor.
The curry is suitable for vegetarians and can be made vegan by ensuring the oil used is plant-based.
Serve this potato curry with steamed rice, naan, or chapati for a complete meal.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.