Dry Potato Curry
Elevate your mealtime with this flavorful Dry Potato Curry, a simple yet irresistible vegan dish perfect for weeknight dinners or as a crowd-pleasing side. Tender potato cubes are coated in a fragrant medley of Indian spices, including cumin, turmeric, and coriander, and then finished with a refreshing splash of lemon juice and fresh cilantro. Quick to prepare in under 30 minutes, this dry-style curry has a delightful combination of textures and bold flavors, making it the perfect companion to fluffy rice or warm flatbreads. Whether you're exploring Indian cuisine or looking for a comforting potato-based dish, this one is sure to become a favorite!
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Recipe Information
Ingredients
- 4 medium-sized Potatoes
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon, minced Ginger
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon (or to taste) Salt
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh cilantro
Instructions
Peel and dice the potatoes into small cubes, about 1/2 inch in size. Set them aside in a bowl of water to prevent browning.
Heat oil in a large skillet or pan over medium heat.
Once the oil is hot, add mustard seeds and allow them to crackle. Then add cumin seeds and stir for about 10 seconds until fragrant.
Add the finely chopped onion and sauté for 4-5 minutes until golden brown.
Stir in the minced garlic and ginger, and cook for another minute until aromatic.
Add the turmeric powder, coriander powder, and red chili powder. Mix well and cook for 30 seconds to bloom the spices.
Drain the diced potatoes and add them to the pan. Stir to coat the potatoes evenly with the spices.
Add salt and 1/4 cup of water, then cover the pan with a lid. Reduce the heat to low and cook for around 12-15 minutes, stirring occasionally, until the potatoes are cooked through and tender.
Once the potatoes are fully cooked and no liquid remains, turn off the heat. Stir in the lemon juice and chopped cilantro.
Serve hot as a side dish with rice or flatbread, or enjoy on its own.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 17.4 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4763 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
