Potato Curry with Tamarind
Transform your dinner table with the bold and tangy flavors of Potato Curry with Tamarind, a comforting Indian-inspired dish that combines tender, bite-sized potatoes with aromatic spices and the distinctive tang of tamarind paste. This vibrant curry is simmered to perfection in a creamy coconut milk base, infused with fiery red chili powder, earthy coriander, and warming garam masala. A medley of fresh ingredients like finely chopped onions, tomatoes, and cilantro elevate the richness of the dish, while mustard and cumin seeds add a fragrant depth. Quick and easy, this one-pan recipe requires just 15 minutes of prep and makes the perfect companion to steamed rice, naan, or roti. Whether you’re seeking a satisfying vegetarian dinner or an impressive entrée for guests, this Potato Curry with Tamarind is sure to please with its hearty texture and mouthwatering balance of tangy, creamy, and spicy notes.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 large (finely chopped) Onion
- 3 cloves (minced) Garlic
- 1 teaspoon (minced) Ginger
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Tamarind paste
- 2 medium (finely chopped) Tomatoes
- 0.5 cup Coconut milk
- 1 cup Water
- 1 teaspoon (or to taste) Salt
- 2 tablespoons (chopped) Fresh cilantro (for garnish)
Instructions
Peel the potatoes and cut them into bite-sized cubes. Rinse well and set aside.
Heat the oil in a large pan or skillet over medium heat.
Add the mustard seeds and cumin seeds and let them sizzle until fragrant, about 30 seconds.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger and cook for another 1 minute.
Add the turmeric powder, coriander powder, red chili powder, and garam masala. Mix well and cook for 30 seconds to toast the spices.
Add the chopped tomatoes and cook until they soften, about 5 minutes.
Stir in the tamarind paste and mix well.
Add the cubed potatoes to the pan and toss to coat them with the spice mixture.
Pour in the coconut milk and water. Stir well and bring to a gentle boil.
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
Season with salt to taste and stir gently.
Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice, naan, or roti. Enjoy your Potato Curry with Tamarind!
Nutrition Facts
Calories |
1309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 52.4 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 5725 mg | 122% | |
*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.
