Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and cubed
- 2 large onions, sliced
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 can of diced tomatoes
- 1 cup of water
- Salt to taste
- 2 tablespoons of oil
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the 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 onions and sauté for 5 minutes until they are soft and translucent.
4. Add the garlic and ginger and sauté for another minute.
5. Add the coriander powder, turmeric powder, garam masala, and chili powder. Stir well and cook for 1-2 minutes.
6. Add the diced tomatoes and cook for another 5 minutes until the tomatoes are soft and mushy.
7. Add the cubed potatoes and water. Stir well and bring to a boil.
8. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes until the potatoes are cooked through.
9. Add salt to taste.
10. Garnish with fresh cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 30g
Protein: 4g
Sodium: 250mg
Fiber: 4g
Substitutions for ingredients:
- Sweet potatoes or yams can be used instead of regular potatoes.
- Fresh tomatoes can be used instead of canned tomatoes.
- Coconut milk can be added for a creamier curry.
Variations:
- Add chickpeas or lentils for extra protein.
- Add spinach or kale for extra greens.
- Use different spices such as curry powder or cinnamon for a different flavor.
Tips and tricks:
- Cut the potatoes into small cubes to ensure they cook evenly.
- Use a non-stick pot or add more oil to prevent sticking.
- Adjust the amount of chili powder to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a bowl with rice or naan bread on the side.
Garnishes:
Fresh cilantro, chopped peanuts, or sliced green onions.
Pairings:
- Serve with rice or naan bread.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Cucumber Raita
- Roasted Cauliflower
- Mango Chutney
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Curry originated in India and has been a popular dish for centuries. It has since spread to other parts of the world and has many variations.
Flavor profiles:
The curry has a warm and spicy flavor with a hint of sweetness from the onions and tomatoes.
Serving suggestions:
Serve the curry in a bowl with rice or naan bread on the side.
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Region: Indian