Easy Spicy Potato Curry
This spicy potato curry is super easy to make -- you can pull it off in under 30 minutes. Serve it with a khichdi, pulao or with a flatbread like roti or naan for a quick, delicious meal. Vegan, gluten-free, soy-free and nut-free.
Servings: 6
Calories: 124kcal
Equipment
- Saucepan
Ingredients
- 5 medium potatoes (red or yellow potatoes, chopped into a 1/2-inch dice)
- 1 medium onion (finely diced)
- 1/2 inch piece ginger
- 3 cloves garlic
- 1 tsp cumin seeds
- 1 tsp vegetable oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/2 to 1 tsp cayenne (or any red pepper powder)
- Salt to taste
- 2 tbsp cilantro (chopped, for garnish. Optional)
Instructions
- Crush a 1/2-inch piece of ginger and 3 cloves of garlic along with 1 tsp of cumin into a coarse paste with a mortar and pestle or in a food processor.
- Heat the oil in a saucepan. Add the mustard seeds and when they start to sputter, add the onions. Saute until the onion turns translucent.
- Add the curry leaves along with the crushed cumin, ginger and garlic. Saute for a few seconds.
- Add the potatoes along with the turmeric, garam masala and cayenne. Give it all a good stir, add two cups of water, and bring the curry to a boil.
- Cover the saucepan with a lid and let the curry cook 10-15 minutes until the potatoes are tender. If you want your curry to thicken a bit, you can crush some of the potatoes with a ladle.
- Add salt and garnish, if you wish, with cilantro. Serve hot.
Notes
Squeeze in a dash of lemon for another layer of fresh flavor.
Nutrition
Calories: 124kcal | Carbohydrates: 25g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Potassium: 772mg | Fiber: 5g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 28.7mg | Calcium: 63mg | Iron: 6.1mg