Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 cup water
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok 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 diced potatoes and stir well to coat them with the onion and spice mixture.
6. Add the coriander powder, turmeric powder, red chili powder, garam masala, and salt. Stir well to combine.
7. Add the water and bring the mixture to a boil.
8. Reduce the heat to low, cover the skillet, and let the curry simmer for 20-25 minutes or until the potatoes are tender.
9. Stir in the lemon juice and garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 28g
Protein: 3g
Fiber: 4g
Sugar: 3g
Sodium: 600mg
Substitutions for ingredients:
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Vegetable oil can be substituted with coconut oil or ghee.
- Red chili powder can be substituted with cayenne pepper or paprika.
Variations:
- Add diced tomatoes or tomato puree for a tangy flavor.
- Add chickpeas or lentils for a protein boost.
- Add spinach or kale for extra nutrition.
Tips and tricks:
- To make the curry spicier, add more red chili powder or fresh green chilies.
- To make the curry milder, reduce the amount of red chili powder or omit it altogether.
- Serve the curry with rice or naan bread.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a bowl or on a plate, garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Rice, naan bread, or roasted vegetables
Suggested side dishes:
Cucumber raita or mango chutney
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 your hands and all utensils thoroughly before cooking.
- Make sure the potatoes are cooked through before serving.
Food history:
Potato curry is a popular dish in Indian cuisine, especially in the northern regions of the country. It is often served as a vegetarian main course or as a side dish with meat or fish.
Flavor profiles:
Spicy, savory, and aromatic
Serving suggestions:
Serve the Pinakro Spicy Potato Curry as a main course with rice or as a side dish with meat or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian