Growing up, I remember my mom making a delicious Indian Potato Curry for special occasions. It was always so flavorful and comforting. To this day, my family still loves this dish and requests it whenever we get together.
When I was learning to cook, I had the privilege of learning how to make my mom’s Indian Potato Curry from her. She taught me her secret tips and tricks for making the perfect curry. We would spend hours in the kitchen cooking, talking and laughing.
Now that I’m older, I enjoy making this curry for my family and friends. I’m sure you will love it as much as we do. This Easy Indian Potato Curry is perfect for busy weeknights. It’s easy to make and full of flavor. You won’t be able to resist the delicious aroma in your kitchen while it’s cooking!
Tips:
- For a spicier curry, add an extra 1/4 teaspoon of cayenne pepper.
- For a milder curry, reduce the cayenne pepper to 1/8 teaspoon.
- For a vegan-friendly version, omit the chickpeas and replace with more potatoes.
- For a richer flavor, add a dollop of plain yogurt to each bowl of curry.
- For a gluten-free version, omit the chickpeas and replace with more potatoes.
- For a low-carb version, omit the potatoes and replace with cauliflower florets.
Easy Indian Potato Curry
Equipment
- Large pot, wooden spoon, cutting board, knife, measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ginger paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground cardamom
- 3 large potatoes, peeled and cut into 1-inch cubes
- 1 (14.5-ounce) can diced tomatoes
- 0.5 cup water
- 1 teaspoon salt
- 1 (15-ounce) can chickpeas, drained and rinsed
- 0.5 cup frozen green peas
- 0.25 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the ginger paste, cumin, coriander, garam masala, turmeric, cayenne pepper, black pepper, cinnamon, and cardamom. Stir to combine and cook for 1 minute.
- Add the potatoes, tomatoes, water, and salt. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 10 minutes.
- Add the chickpeas and peas and stir to combine. Cover the pot and simmer for 10 minutes, or until the potatoes are tender.
- Remove the pot from the heat and stir in the cilantro. Serve with lime wedges.
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