I love me a potato curry. Truth be told, I love any kind of curry, but I especially love me a potato curry. But again, who doesn’t love potatoes? My whole family loves this potato curry so I was dying to share this recipe with you. What is shocking to many is that the first food my son ate was a potato! At 8 months old he wouldn’t chew any other vegetable cubes besides potatoes. I would happily eat potatoes in any form on a daily basis, however they are very high in carbs, so I try to only have them 1-2 times a week in moderation.
You can call this dish potato curry, potato subzi or potato shak. There are many names and differences vary depending on where you are located in India. In general, curries are an incredibly versatile dish and you can make it as simple or as complex as you would like. I have so many variations of potato curry which I will be sharing over time. This particular one that I am sharing today is my son and husband’s favorite. It pairs well with rice, roti (tortilla), or khichdi (rice-lentil porridge).
This potato curry is a generic one and you can tweak it easily to suit your taste buds. I usually make this in pressure cooker or instant pot the cooking process will be very fast. This recipe is on top of the list when it comes to comfort food or last-minute meal when you hardly have any veggies available in your kitchen. I hope you all love this recipe as much as we all do in our home.
Serves [4]
[Calories per serving 110, Fat 4g, Carbs 16g, Fiber 3g, Protein 3g]
Ingredients
2 cups medium size potatoes (peeled and cubed)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 green chili – finely chopped
1 tsp garlic finely chopped
1 tomato – finely chopped
1/2 tsp asafoetida powder
1/2 tsp turmeric powder
1 tsp red chili powder
2 tsp cumin-coriander powder
2 tbsp EVOO
2 tbsp cilantro – finely chopped
1 cup water
salt to taste
Method
You can make this curry on stove top or instant pot. I chose either option depending on the time available.
Stove top
Heat oil in a heavy bottomed pan. Add mustard seeds and cumin seeds. Once starts spluttering, add asafoetida followed by green chili, garlic, and tomatoes. Stir and mix well. Add all the spices including salt. Stir and mix well. Add cubed potatoes and saute for 3-4 minutes. Add 1 cup of water and let the mixture boil over low to medium flame. Cover the pan. Cook potatoes for 12-15 minutes or until potatoes are cooked well. Stir every 4-5 minutes. If required, add more water and cook for few more minutes. At times extra time and water may require according to type of potatoes and thickness of pan. Once potatoes are cooked well, add chopped cilantro and mix well. Turn off the stove, your potato curry is ready! Serve hot with roti (tortilla) or rice.
Instant pot
Put instant pot on saute mode – high. Once hot, add mustard seeds and cumin seeds. Once starts spluttering, add asafoetida followed by chopped chili pepper, garlic, and tomatoes. Add potatoes and all the spices including salt. Mix well while sautéing for 2-3 minutes. Add water and turn off saute mode. Put manual high for 3 minutes and quick release after 4-5 minutes. Garnish with cilantro and serve hot with roti (tortilla) or rice. Enjoy!
curryncornbread.com 