Potato Curry
If I am on death row my last meal should be potatoes in any size, form or shape and if it’s Potato Curry, even better…haha! That should tell you how crazy I am about potatoes.
Potato Curry
Like every potato dish, this Potato Curry is also on my list of favourite dishes. I am obsessed with potatoes.
When I was younger, not that I am old, I needed to eat a packet of chips/crisps almost everyday. It was my comfort food.
I still wish I could eat it everyday but my heart and my hips won’t allow me to.
If you love potatoes, like me, then this dish is perfect for you. I love that it is so easy to put together too.
Ingredients for the Potato Curry
For this dish you will need potatoes and I am Indian so I will always recommend Up to Date Potatoes. It’s those gravy soaking, melting potatoes, like Indians call it.
You cannot have a potato curry with hard potatoes, it just doesn’t work, trust me on this.
If you are not in South Africa then remember up to date is a floury potato. So look for a floury potato.
This floury potato has a low moisture content and a high starch content.
You will also need a few spices, such as cumin, coriander, turmeric, chilli powder and Garam Masala. The secret ingredient is dried methi or fenugreek leaves.
Curry leaf, dry chillies, ginger garlic paste, tomato and some fresh coriander is all the other ingredients you will need.
How to cook the curry
The potatoes are boiled until soft. You then cook the spices and tomato. Add the potatoes and some water and you have a mouthwatering potato curry.
There are many different versions of a potato curry and I have a few on my blog too. And every one tastes different.
This one goes really well with some roti and mango pickle or atcha and some fresh butter roti.
More Vegetarian dishes to try:
Potato Curry
Ingredients
- 3 medium potatoes cut into large cubes
- 2 tablespoon vegetable oil
- 1 tablespoon butter ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 2 dry chilies
- 2 sprigs curry leaf
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1 teaspoon kashmiri chili powder
- 1/2 teaspoon Garam Masala
- 1 cup water see note 1
- 1 teaspoon dried fenugreek leaves
- salt
Instructions
- Peel the potatoes and chop them into large cubes. Place in some cold water with salt and bring to a boil. Allow to cook on a medium heat until potatoes are tender, about 20-30 minutes
- Add the butter ghee and oil in a pot. Add the cumin seeds and fennel seeds and once it splutters add the curry leaf and chilies
- Add the ginger and garlic paste and fry for a few seconds
- Make a little cross at the top of the tomato, place in a bowl of freshly boiled water for 30 seconds. Remove from the bowl and peel off the skin. Blend and add to the pot. Cook for about 5 minutes
- Add the cumin powder, coriander powder, turmeric, Kashmiri chilli powder and Garam Masala. Cook for 30 seconds
- Add the potatoes and mix well. Cook for 1 minute. Add the water, add 1/2 cup at first and if you want it to be a little more loose add the other half. I used a whole cup of water
- Crush the fenugreek leaves and add it to the curry
- Garnish with fresh coriander
Notes
- The potatoes absorb a lot of water so you can use your discretion in terms of how much water is required. This is supposed to be more of a saucy dish, rather than dry
