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.
Prep Time10mins
Cook Time20mins
Course: Main/Curry
Cuisine: gluten-free, Indian, Indian Vegan, nut-free, One Pot, Soy-free, Vegan
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.