Potato Curry

Ingredients

• 2 tablespoons Vegetable Oil (for tempering spices)
• 1 teaspoon Coriander Powder (Dania)
• 0.5 teaspoon Turmeric Powder
• 2 teaspoons Kashmiri Chili Powder (gives vibrant red colour, mild heat)
• 1 piece Cinnamon Stick
• 10 leaves Curry Leaves (fresh, adds authentic flavor)
• 2 pieces Green Chili (slit lengthwise, optional for heat)
• 1 can Canned Tomato‑Onion Mix (approx. 400 g, use the whole can)
• 1 teaspoon Sugar (balances acidity)
• 2 teaspoons Ginger‑Garlic Paste (1 tsp added early, 1 heaped tsp added later)
• 5 medium Potatoes (peeled and diced; pierce if very firm)
• 1 teaspoon Salt (or to taste)
• 2 cups Water (boiling, enough to almost cover potatoes)
• 1 tablespoon Unsalted Butter (optional, adds richness at the end)
• 2 tablespoons Fresh Coriander (Dhaniya) (chopped, for garnish)

Instructions

1. Heat Oil and Temper Spices

   Place the saucepan on medium heat, add the oil, then stir in coriander powder, turmeric, Kashmiri chili powder, and the cinnamon stick. Let the spices release their aroma for about 2 minutes.

   Time: PT2M

   Temperature: medium heat

2. Add Curry Leaves and Green Chilies

   Add the fresh curry leaves and slit green chilies to the pot. Sauté for another minute until the leaves become fragrant.

   Time: PT1M

   Temperature: medium heat

3. Incorporate Tomato‑Onion Mix

   Pour the entire canned tomato‑onion mix into the pot. Stir well, then add a dash of boiling water and a teaspoon of sugar. Simmer uncovered on low‑to‑medium heat for about 5 minutes to let any canned preservatives evaporate.

   Time: PT5M

   Temperature: low to medium heat

4. Cover and Continue Simmering

   Place the lid on the pot and let the mixture simmer for another 5 minutes, allowing the flavors to meld.

   Time: PT5M

   Temperature: low heat

5. Add Ginger‑Garlic Paste (First Portion)

   Stir in 1 teaspoon of ginger‑garlic paste, mix thoroughly, and simmer for 2 minutes.

   Time: PT2M

   Temperature: low heat

6. Prepare Potatoes

   While the base simmers, peel and dice the five medium potatoes into 1‑inch cubes. If the potatoes are very firm, pierce each piece with a fork.

   Time: PT5M

7. Combine Potatoes with Curry Base

   Add the diced potatoes to the pot, sprinkle salt, and pour enough boiling water to almost cover the potatoes. Stir gently.

   Time: PT2M

8. Cook Potatoes

   Cover the pot and let the potatoes simmer for 20‑25 minutes, checking for tenderness with a fork.

   Time: PT22M

   Temperature: medium heat

9. Finish with Butter and Final Ginger‑Garlic

   Once potatoes are soft, add the heaped teaspoon of ginger‑garlic paste and the optional tablespoon of butter. Mix and simmer uncovered for 1 minute.

   Time: PT1M

   Temperature: low heat

10. Garnish and Serve

    Turn off the heat, sprinkle chopped fresh coriander over the curry, and serve hot with rice, roti, or buttered bread.

    Time: PT2M

Nutrition Facts

Calories

220

Protein

3 g

Carbohydrates

38 g

Fat

8 g

Fiber

4 g