Simple Potato Curry
This is a simple last-minute curry recipe; rather the simplest curry recipe you will find. No long list of spices or instruction, this is the curry I make almost every week. Blushing orange color of the curry infused with the fragrance of garlic, cumin and cinnamon slathers the pieces of potatoes, making every bite a complete experience of comfort.
I literary grew up eating this Potato Curry almost every day; this recipe really rank high in my mom’s limited repertoire of recipes. This was the curry she made again and again not only because it was always a crowd pleaser but also it was an absolute no brainer and negative effort dish. And now I make this again and again for the same reasons as hers and my addiction to this curry.
Anything with potatoes and tomatoes can never go wrong, I believe this and I am sure many of you do too. So just don’t take my words on the simplicity and deliciousness of this curry, make it and you will be making it again and again too…
Wishing you all a beautiful and happy weekend…
- Potatoes(russet/white) - 3 medium size, diced.
- Tomatoes - 2 large, finely chopped.
- Onion - 1/4 finely chopped.
- Garlic - 2 cloves, minced.
- Cumin seeds - 1/2 tsp.
- Cinnamon stick - 1 1inch.
- Red chilli powder - 1/4 tsp or as per taste.
- Salt & Pepper as per taste.
- Water about 2 - 2 1/2 cups.
- Oil - 2 - 2 1/2 Tbsp.
- In a sauce pan heat oil on moderate heat and fry cumin seeds till they start to get brown, about 30 seconds.
- Add onion and garlic, fry till the onion start to get translucent. About 4-6 minutes, make sure to keep stirring the onions while frying to prevent them from burning.
- Add the chopped tomatoes and salt along with 1/4 cup of water. Cover the pan with a lid and let the tomatoes cook on moderate heat till they become soft and mushy and the oil starts to separates to the sides of the pan, for about 5-6 minutes.
- Finally add the potatoes, give it a quick stir. Add the red chill powder, pepper powder(crushed), cinnamon stick and 1- 1 1/2 cup of water. Cover the lid and let it cook on low medium heat for 10 - 12 minutes or till the potatoes are done and fork tender. Make sure to keep checking the water while the potatoes are being cooked, if the water dries out too quickly add little more water. Don't add too much water to make thin gravy as in this recipe curry taste better if it is thick and kind of sticking to the potatoes.
- Check for the seasoning once again. Serve hot with bread, naan or rice. Enjoy