Why You’ll Love This Recipe
- Simple Ingredients: Utilizes common pantry staples, making it accessible and budget-friendly.
- Rich Flavor: A harmonious blend of spices creates a depth of flavor that’s both warming and delicious.
- Versatile: Pairs well with various sides like rice, naan, or roti, and can be customized to suit different taste preferences.
Ingredients
- 3 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon mustard seeds
- ½ teaspoon ground cayenne pepper
- 6 medium potatoes, peeled and diced
- 2 cups water
- 1 cup plain yogurt
- ⅔ cup frozen green peas
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Spices: Heat the ghee or oil in a large skillet over medium heat. Add cumin seeds, turmeric, ground coriander, salt, mustard seeds, and cayenne pepper. Sauté for about 1 minute until fragrant.
- Add Potatoes: Incorporate the diced potatoes into the skillet, stirring well to coat them evenly with the spice mixture.
- Simmer: Pour in the water, bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for approximately 25 minutes, or until the potatoes are tender.
- Incorporate Yogurt and Peas: Stir in the yogurt and frozen peas, cooking for an additional 5 minutes until the peas are heated through.
- Serve: Once done, remove from heat and serve the potato curry warm, garnished with fresh cilantro if desired.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Vegan Option: Replace ghee with vegetable oil and substitute yogurt with coconut milk or a dairy-free yogurt alternative.
- Additional Vegetables: Incorporate other vegetables like cauliflower florets, bell peppers, or spinach for added nutrition and flavor.
- Protein Addition: Add chickpeas or tofu to enhance the protein content, making the dish more filling.
Storage/Reheating
- Storage: Allow the curry to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
- Reheating: Reheat on the stovetop over medium heat until warmed through, stirring occasionally. If the curry has thickened, add a splash of water or broth to achieve the desired consistency.
FAQs
What type of potatoes work best for this curry?
Yukon Gold or red potatoes are ideal due to their creamy texture and ability to hold their shape during cooking.
Can I make this curry ahead of time?
Yes, potato curry often tastes better the next day as the flavors meld. Store it in the refrigerator and reheat before serving.
Is this curry spicy?
The level of spiciness is moderate due to the cayenne pepper. Adjust the amount to suit your heat preference.
Can I freeze leftover potato curry?
While it’s possible to freeze, the texture of the potatoes may change slightly upon thawing. For best results, consume within a month.
What can I serve with potato curry?
It pairs well with basmati rice, naan bread, or roti. A side of yogurt or raita can also complement the flavors.
How can I thicken or thin the curry sauce?
To thicken, let the curry simmer uncovered until it reaches the desired consistency. To thin it, add a bit more water or broth.
Can I use sweet potatoes instead?
Yes, sweet potatoes can be used for a different flavor profile. Keep in mind they cook faster than regular potatoes.
What if I don’t have all the spices listed?
You can use a quality curry powder as a substitute, adjusting to taste.
Is it necessary to peel the potatoes?
Peeling is optional. Leaving the skins on adds texture and nutrients.
How can I make the curry creamier?
For a creamier texture, add a splash of heavy cream or additional yogurt towards the end of cooking.
Conclusion
This potato curry recipe offers a delightful blend of spices and creamy textures, making it a comforting meal for any occasion. Its simplicity and versatility allow for easy customization to suit various dietary preferences and tastes. Enjoy this hearty dish with your favorite sides and savor the rich flavors it brings to your table.
Print
Potato Curry Recipe
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This potato curry recipe is a flavorful and comforting dish featuring tender potatoes simmered in aromatic spices, yogurt, and green peas. Perfectly paired with rice, naan, or roti, this easy vegetarian curry is an excellent option for a wholesome meal.
Ingredients
- 3 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon mustard seeds
- ½ teaspoon ground cayenne pepper
- 6 medium potatoes, peeled and diced
- 2 cups water
- 1 cup plain yogurt
- ⅔ cup frozen green peas
Instructions
- Sauté the Spices: Heat ghee or oil in a large skillet over medium heat. Add cumin seeds, turmeric, ground coriander, salt, mustard seeds, and cayenne pepper. Sauté for 1 minute until fragrant.
- Add Potatoes: Stir in the diced potatoes, ensuring they are evenly coated with the spice mixture.
- Simmer: Pour in the water, bring to a boil, then reduce the heat to low. Cover and let it simmer for 25 minutes, or until the potatoes are tender.
- Incorporate Yogurt and Peas: Stir in the yogurt and frozen peas, cooking for another 5 minutes until the peas are heated through.
- Serve: Remove from heat and serve warm, garnished with fresh cilantro if desired.
Notes
- Vegan Option: Substitute ghee with vegetable oil and use coconut milk or dairy-free yogurt.
- Additional Vegetables: Try adding cauliflower, bell peppers, or spinach.
- Storage: Refrigerate in an airtight container for up to 3 days. Reheat on the stovetop, adding water if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
