Description
A flavorful and creamy Potato Curry made with aromatic spices, coconut milk, and fresh cilantro. This easy stovetop recipe combines tender potatoes with a fragrant blend of cumin, mustard seeds, turmeric, and garam masala, perfect as a comforting vegetarian main or side dish.
Ingredients
Scale
Vegetables & Herbs
- 4 medium potatoes, peeled and cubed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 large tomato, chopped
- Fresh cilantro for garnish
Spices & 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
Liquids & Oils
- 1 tablespoon oil (coconut or vegetable)
- 1 cup coconut milk
- 1/2 cup water
Instructions
- Heat Spices: Heat oil in a large pan over medium heat. Add cumin and mustard seeds, letting them splutter to release their aroma and flavor.
- Sauté Onion: Add the finely chopped onion and sauté until it becomes golden brown, enhancing the sweetness and depth of the curry base.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant to build the curry’s flavor profile.
- Incorporate Ground Spices: Add turmeric, coriander, chili powder, and garam masala to the pan. Stir well to combine the spices evenly with the aromatics.
- Cook Tomatoes: Add the chopped tomatoes and cook until they soften, providing a rich base and slight tanginess to the curry.
- Add Potatoes: Toss in the cubed potatoes and mix well, ensuring they are coated thoroughly with the spice mixture for maximum flavor infusion.
- Simmer with Liquids: Pour in the coconut milk and water, stirring to combine all ingredients evenly. This creates a creamy curry sauce.
- Cook Potatoes: Cover the pan and let the curry simmer gently for 15-20 minutes, or until the potatoes are tender and have absorbed the flavors.
- Season and Garnish: Season the curry with salt to taste. Garnish with fresh cilantro before serving hot, enhancing freshness and aroma.
Notes
- Adjust chili powder to your preferred spice level for a milder or spicier curry.
- Use coconut oil for a more authentic flavor or vegetable oil as a neutral option.
- Serve this potato curry with steamed rice, flatbreads, or as a side dish to your favorite Indian meal.
- For a thicker curry, reduce the amount of water or simmer uncovered for a few more minutes.
- Leftovers can be refrigerated and taste even better the next day as flavors deepen.
