Dry Potato Curry

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Servings: 4 Difficulty: Intermediate
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Spiced red potatoes with aromatic mustard seeds and fresh ginger
Dry Potato Curry recipe image
Dry Potato Curry recipe image
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Dry Potato Curry

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 87.4

Description

This comforting dry potato curry highlights the natural sweetness of red-skinned potatoes, elevated by a vibrant blend of Indian spices. Unlike saucy curries, this dish relies on toasted mustard seeds, fresh ginger, garlic, and a touch of heat from green chiles to create a rich, aromatic coating. The potatoes are boiled until tender, then tossed in the spiced onion mixture, allowing them to absorb the flavors without becoming soggy. It&# 226;€™s an excellent, budget-friendly side dish or light main course that pairs beautifully with naan or rice. Perfect for weeknight dinners when you want something hearty, vegan, and deeply flavorful without the fuss of heavy gravies.

Ingredients

Directions

  1. Peel the red potatoes and cut them into uniform 3/4-inch chunks.
  2. Place the potato chunks in a large pot of boiling salted water and cook for 6 to 8 minutes until just tender but not falling apart.
  3. Drain the potatoes thoroughly and set them aside in a bowl.
  4. Heat 2 tablespoons of vegetable oil in a large saucepan or skillet over medium heat.
  5. Add 1 teaspoon of mustard seeds to the hot oil and cook until they begin to pop and sizzle.
  6. Add 1 finely sliced onion to the pan and sauté for 5 minutes until soft and translucent, but not browned.
  7. Stir in 2 minced garlic cloves and 1 inch of freshly grated gingerroot, cooking for 1 minute until fragrant.
  8. Add 1 seeded and chopped green chile, 1 teaspoon ground turmeric, 1/2 teaspoon red pepper, and 1 teaspoon ground cumin to the pan.
  9. Gently fold in the cooked potatoes and toss well to coat them evenly with the spice mixture.
  10. Cover the pan and cook for 3 to 5 minutes, stirring occasionally, until the potatoes are very tender and well-coated.
  11. Serve hot, garnished with fresh green pepper strips if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 87.4kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.8mg1%
Total Carbohydrate 19.3g7%
Dietary Fiber 2.5g10%
Sugars 0.9g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: aloo, curry, dry, ginger, indian, mustard, potato, red, side, spice, turmeric, vegan
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