Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of vegetable oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of garam masala
- 1 teaspoon of chili powder
- 1 cup of water
- Salt, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and sauté until it turns translucent.
4. Add the minced garlic and grated ginger and sauté for another minute.
5. Add the coriander powder, turmeric powder, garam masala, and chili powder. Mix well and sauté for a minute.
6. Add the cubed potatoes and mix well with the spices.
7. Add a cup of water and salt to taste. Mix well.
8. Cover the pot and let the curry simmer on low heat for about 20-25 minutes or until the potatoes are cooked through and tender.
9. Garnish with fresh cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Fat: 7g
Carbohydrates: 27g
Protein: 3g
Fiber: 4g
Sugar: 3g
Sodium: 200mg
Substitutions for ingredients:
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Vegetable oil can be substituted with coconut oil or ghee.
- Cumin seeds can be substituted with ground cumin.
- Fresh cilantro can be substituted with parsley or mint.
Variations:
- Add chopped tomatoes or tomato puree for a tangy flavor.
- Add chopped spinach or kale for a nutritious twist.
- Add chickpeas or lentils for a protein boost.
- Add coconut milk for a creamy texture.
Tips and tricks:
- Cut the potatoes into similar sizes to ensure even cooking.
- Use fresh ginger and garlic for maximum flavor.
- Adjust the amount of chili powder according to your spice preference.
- Let the curry simmer on low heat to allow the flavors to develop.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro or chopped green onions.
Pairings:
Pair with a refreshing cucumber salad or raita.
Suggested side dishes:
Serve with basmati rice or naan bread.
Troubleshooting advice:
- If the curry is too thick, add more water or vegetable broth.
- If the curry is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Wash the potatoes thoroughly before peeling and cubing.
- Store the leftover curry in the refrigerator within 2 hours of cooking.
Food history:
Potato curry is a popular dish in Indian cuisine, especially in the northern regions of the country. It is often served with rice or bread and is a staple in many households.
Flavor profiles:
This spicy potato curry is savory, aromatic, and has a hint of sweetness from the potatoes. The spices add warmth and depth to the dish.
Serving suggestions:
Serve the potato curry as a main dish or as a side dish with other Indian dishes.
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Region: Indian