Indian · Dinner
Spiced Potato Curry
Baby potatoes simmered in a tomato-onion gravy seasoned with cumin, turmeric, coriander and garam masala, finished with fresh cilantro. A North Indian home-style curry with a soft, spoonable texture, served with steamed rice or roti and a wedge of lemon for brightness.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
312Calories
5.8gProtein
12.6gFat
47.2gCarbs
9.2gSugar
8.1gFiber
410mgSodium
0mgChol
1.7gSat Fat
1220mgPotassium
78mgCalcium
3.4mgIron
0mcgVitamin B12
48mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
spice-route
hidden-gems
vegan
low-calorie
Instructions
1
Prep
peel and halve the baby potatoes, finely chop the onion, mince the garlic and grate the ginger, setting each aside.
2
Heat the vegetable oil in a saucepan over medium heat, add cumin seeds and cook 30 seconds until fragrant and sizzling.
3
Add the onion and cook over medium heat 5 minutes, stirring often, until soft and golden. Stir in garlic, ginger, turmeric, coriander and chili powder, cooking 1 minute until fragrant. Add the canned tomatoes and cook 4 minutes, stirring occasionally, until thickened.
4
Add potatoes, water and salt, cover and cook over medium-low heat 15 minutes until fork-tender. Stir in garam masala and cilantro, cook 1 minute until glossy. Plate: spoon into a bowl and serve hot with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g baby potatoes
- 70g70g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 160g160g canned tomatoes
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp cumin seeds
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp chili powder
- 1/2 tsp1/2 tsp garam masala
- 160ml160ml water
- salt, to taste
- 2 tbsp2 tbsp cilantro
