Why You’ll Love This Recipe
- Simple Ingredients: Utilizes common pantry staples, making it both convenient and budget-friendly.
- Quick Preparation: Ready in under an hour, it’s perfect for busy weeknights.
- Versatile Serving Options: Pairs well with rice, naan, or crusty bread.
Ingredients
- 3 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon mustard seed
- ½ teaspoon ground cayenne pepper
- 6 medium potatoes, peeled and diced
- 2 cups water
- 1 cup yogurt
- ⅔ cup frozen green peas
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Spices: In a skillet, heat ghee over medium heat. Add cumin seeds, turmeric, ground coriander, salt, mustard seed, and cayenne pepper. Stir for about 1 minute until fragrant.
- Cook Potatoes: Add diced potatoes to the skillet, stirring to coat them evenly with the spice mixture. Cook for 10 minutes, stirring occasionally.
- Add Water: Pour in 2 cups of water, bringing the mixture to a simmer. Reduce heat to low and cook for 30 minutes, or until potatoes are tender.
- Finish the Curry: Stir in yogurt and frozen green peas. Cook until heated through.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Add Protein: Incorporate cooked chicken, chickpeas, or paneer for added protein.
- Spice Level: Adjust the cayenne pepper to suit your heat preference.
- Herb Garnish: Top with fresh cilantro or mint for added freshness.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if needed to reach desired consistency.
FAQs
Can I use regular vegetable oil instead of ghee?
Yes, you can substitute ghee with vegetable oil, though ghee imparts a unique flavor to the curry.
Is this recipe suitable for vegans?
To make this recipe vegan, substitute yogurt with a plant-based alternative like coconut yogurt.
Can I add other vegetables to this curry?
Absolutely! Vegetables like cauliflower, carrots, or bell peppers can be added for more variety.
How can I make the curry spicier?
Increase the amount of cayenne pepper or add fresh green chilies to enhance the heat.
Can I use fresh green peas instead of frozen?
Yes, fresh green peas can be used; just ensure they are cooked until tender before adding them to the curry.
What can I serve with this curry?
This curry pairs well with basmati rice, naan bread, or a simple salad.
How do I prevent the yogurt from curdling?
To prevent curdling, ensure the curry is not boiling when adding yogurt. Stir in the yogurt off the heat and return to low heat if necessary.
Can I freeze this curry?
Yes, this curry can be frozen for up to 2 months. Allow it to cool completely before transferring to an airtight container for freezing.
How can I adjust the consistency of the curry?
If the curry is too thick, add a bit more water or vegetable broth to reach your desired consistency.
Is this curry gluten-free?
Yes, this curry is naturally gluten-free.
Conclusion
Potato Curry is a versatile and comforting dish that combines the earthiness of potatoes with aromatic spices. Its simplicity and adaptability make it a staple in many households. Whether enjoyed on its own or with added proteins and vegetables, this curry offers a satisfying meal for any occasion.
Potato Curry
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
This Potato Curry brings together tender potatoes and a blend of aromatic spices in a rich, savory sauce. It’s quick to make, budget-friendly, and a versatile dish that can be paired with rice, naan, or crusty bread. Perfect for a comforting weeknight meal
Ingredients
- 3 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon mustard seed
- ½ teaspoon ground cayenne pepper
- 6 medium potatoes, peeled and diced
- 2 cups water
- 1 cup yogurt
- ⅔ cup frozen green peas
Instructions
- Sauté Spices: In a skillet, heat ghee over medium heat. Add cumin seeds, turmeric, ground coriander, salt, mustard seed, and cayenne pepper. Stir for about 1 minute until fragrant.
- Cook Potatoes: Add diced potatoes, stirring to coat them with the spice mixture. Cook for 10 minutes, stirring occasionally.
- Add Water: Pour in 2 cups of water, bringing the mixture to a simmer. Reduce heat to low and cook for 30 minutes, or until potatoes are tender.
- Finish the Curry: Stir in yogurt and frozen green peas. Cook until heated through.
Notes
- Add protein such as cooked chicken, chickpeas, or paneer for extra nourishment.
- Adjust the cayenne pepper to your preferred spice level.
- Garnish with fresh cilantro or mint for a refreshing touch.
