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
