Potato Curry Recipe

Ingredients

• 2 tablespoons Cooking Oil (neutral oil such as vegetable or canola; olive oil can be used for richer flavor)
• 1 large White Onion (can substitute with red onion if preferred)
• 1/4 teaspoon Salt (pinch to help onions release moisture; add more to taste later)
• 3 medium Tomatoes (chopped)
• 1 teaspoon Tomato Paste (adds depth of flavor)
• 1 teaspoon Garlic Powder (ground garlic flavor)
• 1 teaspoon Onion Powder (enhances onion flavor)
• 1 teaspoon Curry Powder (Indian-style blend)
• 2 cloves Fresh Garlic (minced; optional if using garlic powder)
• 1 teaspoon Fresh Ginger (grated)
• 1.5 cups Water (plus a splash if needed)
• 2 pieces Beef Seasoning Cubes (crush before adding; substitute with vegetable cubes for vegan version)
• 2 medium Potatoes (cut in half; small potatoes work well)
• 1 teaspoon Sugar (balances acidity; optional)
• 1 medium Capsicum (Bell Pepper) (sliced; any color)
• 2 tablespoons Fresh Coriander (chopped for garnish)

Instructions

1. Heat Oil

   Place the skillet over medium‑low heat, add 2 Tbsp cooking oil and let it warm for about 30 seconds until it shimmers.

   Time: PT30S

   Temperature: medium‑low

2. Sauté Onions

   Add the large white onion (sliced) to the hot oil, sprinkle a pinch of salt, and cook, stirring occasionally, for 3–4 minutes until the onions turn soft and lightly caramelized.

   Time: PT4M

   Temperature: medium‑low

3. Add Tomatoes & Paste

   Stir in the chopped tomatoes and 1 tsp tomato paste. Cook, stirring, for 1–2 minutes until the tomatoes begin to break down.

   Time: PT2M

   Temperature: medium

4. Introduce Spices & Fresh Aromatics

   Add 1 tsp each of garlic powder, onion powder, and curry powder, followed by the minced fresh garlic and grated ginger. Stir well and let the mixture cook for about 2 minutes to release the aromas.

   Time: PT2M

   Temperature: medium

5. Add Seasoning Cubes

   Crumble the two beef (or vegetable) seasoning cubes into the pan and stir until fully dissolved.

   Time: PT1M

   Temperature: medium

6. Add Potatoes & Water

   Add the halved potatoes, a pinch of extra salt, and 1½ cups water. Increase heat to high, bring to a rolling boil, then reduce to a gentle simmer.

   Time: PT10M

   Temperature: high then medium‑low

7. Cook Potatoes Until Tender

   Simmer the potatoes for 8–10 minutes, checking for a fork‑tender interior while the edges may start to crumble slightly.

   Time: PT10M

   Temperature: medium‑low

8. Finish with Sugar & Capsicum

   Stir in 1 tsp sugar and the sliced capsicum. Cook for 30 seconds to 1 minute, allowing the capsicum to stay crisp‑tender.

   Time: PT1M

   Temperature: medium‑high

9. Garnish and Serve

   Turn off the flame, sprinkle chopped fresh coriander over the curry, give a final stir, and serve hot with rice or chapati.

   Time: PT1M

Nutrition Facts

Calories

290

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g