Potato Curry
An easy, yet satisfying potato curry
Servings: 4
Ingredients
- 3 medium potatoes cut into large cubes
- 2 tablespoon vegetable oil
- 1 tablespoon butter ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 2 dry chilies
- 2 sprigs curry leaf
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1 teaspoon kashmiri chili powder
- 1/2 teaspoon Garam Masala
- 1 cup water see note 1
- 1 teaspoon dried fenugreek leaves
- salt
Instructions
- Peel the potatoes and chop them into large cubes. Place in some cold water with salt and bring to a boil. Allow to cook on a medium heat until potatoes are tender, about 20-30 minutes
- Add the butter ghee and oil in a pot. Add the cumin seeds and fennel seeds and once it splutters add the curry leaf and chilies
- Add the ginger and garlic paste and fry for a few seconds
- Make a little cross at the top of the tomato, place in a bowl of freshly boiled water for 30 seconds. Remove from the bowl and peel off the skin. Blend and add to the pot. Cook for about 5 minutes
- Add the cumin powder, coriander powder, turmeric, Kashmiri chilli powder and Garam Masala. Cook for 30 seconds
- Add the potatoes and mix well. Cook for 1 minute. Add the water, add 1/2 cup at first and if you want it to be a little more loose add the other half. I used a whole cup of water
- Crush the fenugreek leaves and add it to the curry
- Garnish with fresh coriander
Notes
- The potatoes absorb a lot of water so you can use your discretion in terms of how much water is required. This is supposed to be more of a saucy dish, rather than dry