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Indian Potato Curry

Spice up your potatoes with some fenugreek, coriander and other traditional Indian spices. The potatoes get gently mashed and generously sprinkled with cilantro. A perfect side dish, or serve with naan for a filling snack.

Indian Potato Curry

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Serves: 4 Total Time: 1 hour 15 minutes

Ingredients

  • 2 lb. Yukon Gold potatoes
  • 1⁄4 cup canola oil
  • 1 tsp. black mustard seeds
  • 1⁄2 tsp. fenugreek seeds
  • 20 fresh or frozen curry leaves
  • 4 cloves garlic, chopped
  • 3 small green Thai chiles or 1 serrano, halved
  • 1 large yellow onion, roughly chopped
  • 1⁄2 cup frozen peas
  • 1 1⁄2 tbsp. ground coriander
  • 1 tsp. ground turmeric
  • 1 (2-inch) piece ginger, peeled and grated
  • Kosher salt, to taste
  • 1⁄3 cup chopped cilantro

Instructions

1

Cook potatoes in boiling water until just tender, 25–30 minutes; drain, peel, and cut into 2" pieces.

2

Heat oil in a 6-qt. saucepan over medium-high. Cook mustard seeds until they pop, 1–2 minutes. Add fenugreek seeds, and curry leaves; cook 1 minute. Add garlic, chiles, and onion; cook until golden, 8–10 minutes. Add potatoes, the peas, coriander, turmeric, ginger, salt, and 1⁄2 cup water; boil. Reduce heat to medium-low; cook, covered, until potatoes are tender, 8–10 minutes.

3

Uncover and stir, mashing lightly; cook until slightly dry, 4–5 minutes. Stir in cilantro.

4

Notes

Recipe from Saveur magazine

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