Simple Potato Curry
Experience the comforting flavors of this *Simple Potato Curry*, a hearty and flavorful vegetarian dish that's perfect for quick weeknight dinners or satisfying meal prep. Featuring tender, bite-sized chunks of potatoes simmered in a richly spiced tomato-based sauce, this recipe is layered with the aromatic warmth of cumin, coriander, turmeric, and garam masala. Fresh garlic, ginger, and cilantro further elevate the dish, creating a fragrant, homey curry that pairs beautifully with steamed rice, naan, or roti. Ready in just 40 minutes with basic pantry staples, this one-pot curry is an easy, budget-friendly way to enjoy an authentic taste of Indian cuisine.
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Recipe Information
Ingredients
- 4 medium-sized (about 500g) Potatoes
- 1 large Onion
- 2 medium-sized Tomatoes
- 4 pieces Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon (adjust to taste) Salt
- 2 cups Water
- 2 tablespoons (chopped) Cilantro (fresh coriander leaves)
Instructions
Wash and peel the potatoes. Dice them into bite-sized chunks and set aside.
Finely chop the onion, tomatoes, garlic, and ginger.
Heat the cooking oil in a medium-sized pot or skillet over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for a few seconds until fragrant.
Stir in the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
Add the minced garlic and ginger, and cook for another 1-2 minutes until aromatic.
Mix in the chopped tomatoes and cook until they soften and form a thick paste, stirring occasionally, for about 5 minutes.
Lower the heat and add the coriander powder, turmeric powder, and red chili powder. Stir well to combine the spices with the tomato mixture.
Add the diced potatoes to the pot and mix well to coat them in the spice mixture.
Pour in the water, add salt, and bring the curry to a boil.
Reduce the heat to low, cover the pot, and let the curry simmer for 15-20 minutes or until the potatoes are tender and cooked through. Stir occasionally to prevent sticking.
Once the potatoes are soft, stir in the garam masala and cook for another 2 minutes.
Turn off the heat and garnish with freshly chopped cilantro.
Serve hot with rice, naan, or roti for a delicious meal.
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 464.7 g | 169% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 39.9 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 11860 mg | 252% | |
*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.
