Easy Curried Potatoes
247kcal
Ingredients
- 600 g white potatoes
- 2 tablespoon oil or ghee
- 1 white onion diced
- 1 tablespoon garlic and ginger paste
- 0.5 teaspoon tumeric
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 0.5 teaspoon coriander powder
- 0.5 teaspoon kashmiri chili powder
- ½ lemon
- 100 ml water
- 0.5 teaspoon salt
- 10 g cilantro diced
Method
- Chop your potatoes into chunks, and add them to a saucepan with just enough water to cover. Bring the pan to a boil, then leave to boil for 6-8 minutes or until the potatoes can be pierced easily with a fork but aren't falling apart.600 g white potatoes
- Meanwhile, in a pan, heat the oil or ghee and add the diced onion. Sauté your onion for 6-7 minutes on a low heat, stirring occasionally, until they're soft and translucent and just beginning to turn a little golden on the edges.2 tablespoon oil or ghee, 1 white onion
- Add the garlic and ginger paste and cook for another minute or two.1 tablespoon garlic and ginger paste
- Add the spices and stir them into the onion mixture, cooking so the spices bloom for another minute.0.5 teaspoon tumeric, 1 teaspoon garam masala, 1 teaspoon cumin powder, 0.5 teaspoon coriander powder, 0.5 teaspoon kashmiri chili powder, 0.5 teaspoon salt
- Add the potatoes and mix them into the onions and spices.
- Add the water, stir, and cover the pan so the curried potatoes can steam for 5-8 minutes.100 ml water
- Squeeze over the lemon juice and top with chopped cilantro.½ lemon, 10 g cilantro
Nutrition
Serving1gCalories247kcalCarbohydrates38gProtein5gFat9gSaturated Fat5gPolyunsaturated Fat4gCholesterol18mgSodium362mgFiber5gSugar3g
Notes
Here are a few tips I’ve picked up while cooking these curried potatoes for countless family events!
- Make sure you parboil the potatoes for long enough: they don’t cook for long in the Indian spices, so you want them to be soft enough before you add them to the pan. You should be able to pierce the potato easily with a fork, but the potatoes shouldn’t be completely falling apart.
- Take your time with the aromatics: One of the best tips I’ve picked up in Indian cooking is to take your time when cooking the onions and adding the spices. Soft, translucent, almost caramelised onions can transform the entire dish compared to onions barely stir-fried in the pan. Take your time when cooking them, then allow the spices to bloom before adding the potatoes.
- Reduce the water for a drier dish: I like adding water to the potatoes so they can steam and soften, but you could skip this step if you want a drier version of curried potatoes.