Description
A flavorful and creamy Indian-inspired potato curry made with aromatic spices, coconut milk, and tender potatoes simmered to perfection. This comforting dish is perfect for a hearty meal and can be served with rice or bread.
Ingredients
Main Ingredients
- 4 medium potatoes, peeled and cubed
- 1 tablespoon oil (coconut or vegetable)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 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
- 1 large tomato, chopped
- 1 cup coconut milk
- 1/2 cup water
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat Oil and Seeds: Heat oil in a large pan over medium heat. Add cumin and mustard seeds, letting them splutter to release their flavors.
- Sauté Onion: Add chopped onion and sauté until golden brown, which should take about 5-7 minutes, to develop a rich base flavor.
- Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for another minute until their aromas become fragrant.
- Mix Spices: Add turmeric powder, coriander powder, chili powder, and garam masala to the pan. Stir well to coat the onions and release the spices’ aromas.
- Cook Tomatoes: Add chopped tomatoes and cook until softened, about 5 minutes, allowing the mixture to thicken slightly.
- Add Potatoes: Toss in the cubed potatoes and mix well to coat them thoroughly with the spiced tomato mixture.
- Add Liquids: Pour in coconut milk and water, stirring to combine all ingredients evenly.
- Simmer: Cover the pan and let the curry simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Season and Garnish: Season the curry with salt to taste, garnish with fresh cilantro, and serve hot.
Notes
- You can adjust the chili powder according to your spice preference.
- Coconut milk lends a creamy texture and subtle sweetness that balances the spices.
- Serve with steamed rice or flatbreads like naan or chapati for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
