Potato Curry

Learn the secrets to the best Potato Curry you've ever had. I'll walk you through all the ingredients and techniques so you can find success the first time, and every time, you make it.

Course Main Course

Cuisine Indian

Cook Time 1

Total Time 1

Servings servings (1 1/2 cups each)

Calories 352kcal

Author Meggan Hill

Ingredients

3 tablespoons canola oil or peanut oil
1/2 teaspoon black mustard seeds (see note 1)
1/2 teaspoon cumin seeds
1 tablespoon fresh ginger grated (see note 2)
1 green chili minced (see note 3)
1 (28-ounce) can whole plum tomatoes undrained
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon red chili powder (see note 4)
1/2 teaspoon ground turmeric
1 teaspoon sugar
1 teaspoon salt
3 large potatoes peeled and cut into 1/2-inch cubes (about 2 1/2 pounds, see note 5)
1 cup boiling water
1 cup frozen peas thawed (see note 6)

For serving:

fresh cilantro leaves for garnish
cooked rice for serving
plain yogurt for serving (see note 7)

US Customary - Metric

Instructions

In a Dutch oven or large pot over medium heat, heat oil until shimmering. Add mustard seeds and cumin seeds and stir until they crack and pop, about 2 minutes. Stir in ginger and green chili until fragrant, about 1 minute.
Stir in the tomatoes and mash to break up the tomatoes. Cook until the tomato juice has started to evaporate, about 10 minutes. Stir in ground coriander, ground cumin, chili powder, turmeric, sugar, and salt.
Add potatoes and boiling water. Cover and cook until the potatoes are cooked through (when pierced with a knife, they slide off easily), about 30 to 35 minutes.
Reduce heat to low and cook uncovered until the sauce has thickened, about 10 minutes longer, stirring frequently so the potatoes don't stick to the bottom of the pot.
During the last 2 minutes of cook time, stir in the peas. Season to taste with salt (I like 1/2 teaspoon), garnish with cilantro, and serve with cooked rice and yogurt.

Video

Notes

Black mustard seeds: 1 teaspoon yellow mustard seeds may be substituted for the 1/2 teaspoon black (yellow are milder in flavor).
Ginger: Store the whole root ginger in the freezer, as-is and grate it when you need it using a box grater or microplane grater. To peel the ginger, scrape of the skin with the tip of a spoon or use a sharp knife.
Green chilies: Look for long, slim "Indian" or "finger" chilis. Or, substitute serranos or even jalapeños (but they are milder in flavor). For a milder curry, remove the seeds.
Red chili powder: A single or blend of ground chilies, not the Americanized "chili powder" used in chili recipes. Kashmiri and Guntur chilies are popular varieties, or substitute cayenne pepper.
Potatoes: I used high-starch russets potatoes which are soft but still hold their shape well in the curry. Substitute waxy potatoes, such as baby reds or Yukon golds, if you prefer those.
Peas: If you measure out the peas when you start cooking, they will thaw at room temperature by the time you need to stir them in.
Yogurt: Or substitute sour cream.
Yield: This recipe makes about 6 cups of potato curry, enough for 4 servings, 1 1/2 cups each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition