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.
