Tuesday, 22 October 2013 22:21

Quick and easy potato curry

You need a quick exotic dish? Try this super easy potato curry. It’s light and healthy and could almost be considered comfort food, if it weren’t for those exciting flavors that will keep you on your toes. Actually, while reading this you should already get into the mood of Indian cooking with some funky background music (to prepare to keep up with those jumping mustard seeds).

It’s made with fun ingredients that for the most part you may already have at home. Possibly you’ll have to go out and get those mustard seeds, but once you’ve discovered those, you’ll always keep them in your pantry to spice up almost any dish. They are a favorite ingredient here at Mary’s Dinner Club.

Finally, this so wonderfully easy potato curry makes for a real budget meal and keeps well so you can enjoy an Indian breakfast the following day(s).

Your ingredients for your easy potato curry in the order you’ll use them:

  • 1.5 kilo potatoes, washed and cut into large cubes
  • 4 medium onions, sliced into rings
  • 2 gloves of garlic, minced
  • 2 tablespoons of freshly grated ginger
  • water
  • 4 teaspoons mustard seeds
  • Oil for frying the onions

Mix these spices together in a little bowl:

  • 2 heaped teaspoons turmeric
  • 2 heaped teaspoons cumin
  • 2 heaped teaspoons Garam Masala spice mix
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1/2 teaspoon chili flakes (optional)

Directions for your easy potato curry to be ready in about 15 minutes

  • put the mustard seeds into a hot pan (without oil) until they start popping and become fragrant (my very favorite part - almost like making popcorn)
  • add a few tablespoons of vegetable oil on top of the seeds
  • add onions and fry until translucent
  • add ginger and garlic, fry for another minute
  • add all the spices, fry for another minute
  • top up with water until potatoes are just covered
  • add a cube of vegetable stock and a dash of rice vinegar for extra flavor (optional)
  • bring to a boil and then reduce heat and simmer with open lid until potatoes are cooked and most of the water evaporated
  • add the sweet peas and simmer for another minute

Serve your beautiful easy potato curry with Raita (yogurt with chopped cilantro and spring onions, lime juice, cumin, coriander, cinnamon and nutmeg) or just plain yogurt

Mary Anglberger

I’ve been travelling the world for over 20 years teaching English and am now taking time to follow my passion for photography and writing. I want to share all the things, events and people that have inspired and inspire me and spread those positive vibes all around.

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