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White Potato Curry Recipe

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Daal puri and white potato curry Recipe by Parnali chatterjee Cookpad
Daal puri and white potato curry Recipe by Parnali chatterjee Cookpad from cookpad.com

Description

White potato curry is a classic dish that is loved by many. It is a flavorful and hearty dish that is perfect for a cold winter night or a rainy day. This vegetarian dish is made with potatoes, onions, and a variety of aromatic spices. The dish is easy to make and can be served with rice or naan.

Prep Time

The prep time for this dish is approximately 20 minutes. This includes peeling and chopping the potatoes, onions, and garlic. It is recommended to chop the ingredients into small pieces to ensure that they cook evenly.

Cook Time

The cook time for this dish is approximately 30 minutes. It is important to cook the potatoes until they are soft and tender. This will ensure that they absorb the flavors of the spices and become creamy.

Ingredients

  • 4 medium-sized potatoes, peeled and chopped
  • 1 large onion, chopped
  • 4 cloves of garlic, minced
  • 1 tablespoon of ginger, grated
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of coriander powder
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of garam masala
  • 1 teaspoon of red chili powder
  • 1 teaspoon of salt
  • 2 tablespoons of vegetable oil
  • 1 cup of water
  • Fresh cilantro, chopped (optional)

Equipment

  • A large pot or Dutch oven
  • A sharp knife
  • A cutting board
  • A wooden spoon
  • A measuring spoon
  • A peeler

Method

  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
  2. Add the cumin seeds and cook until they start to sizzle.
  3. Add the onions, garlic, and ginger and sauté until the onions are translucent.
  4. Add the coriander powder, turmeric powder, garam masala, red chili powder, and salt. Cook for 1-2 minutes until fragrant.
  5. Add the chopped potatoes and stir to coat them in the spices.
  6. Add 1 cup of water and bring the mixture to a boil.
  7. Reduce the heat and simmer for 20-25 minutes or until the potatoes are tender.
  8. Garnish with fresh cilantro if desired.
  9. Serve hot with rice or naan.

Notes

  • This recipe can be made vegan by using oil instead of ghee.
  • If you prefer a spicier curry, you can increase the amount of red chili powder.
  • If you prefer a milder curry, you can reduce the amount of red chili powder or omit it altogether.
  • You can add other vegetables such as carrots, peas, or cauliflower to this dish.
  • This dish can be stored in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 250
  • Protein: 4g
  • Fat: 8g
  • Carbohydrates: 41g
  • Fiber: 4g

Recipe Tips

  • Make sure to use a large pot or Dutch oven to prevent the curry from boiling over.
  • Stir the curry occasionally to prevent it from sticking to the bottom of the pot.
  • Adjust the spices to suit your taste preferences.
  • Use fresh ginger and garlic for the best flavor.
  • You can add a splash of coconut milk or cream at the end of cooking for a creamier curry.

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