Potato Curry

A simple Potato Curry cooked with rich tomato gravy and aromatic spices. A typical North Indian dish served with rice or bread suring festivals.

Prep Time 15

Total Time 30

Course Main Course

Cuisine Asian, Indian

Servings 4

Cut wash potato and cook them in salted boiling water for 20 min. Once done take them aside and place them aside.
Blend the ginger, garlic, tomato, Chili into paste and keep it aside
In a pan heat oil and add the chopped garlic, sauté for 2-3 min, add the chopped onion and sauté it for another 2 min or so till its translucent.
Add the tomato puree and mix well along with a little water to the consistency. Wait it starts to bubble add the spices (turmeric, garam, red chili powder). Stir it for 2-3 min
Add the cubed potatoes to it, Season it with salt
Add the fenugreek, lemon juice
Stir in the fresh cream, leave it to simmer on a low flame for 2-3 min and switch of heat
Serve it hot with rice or flat bread.

If you have left over cooked potatoes this will do just as well. Remember not to overcook them as they will turn out mashed.

Used Passata to fasten the process of cooking tomatoes

Always check seasoning, add a pinch of sugar to moderate the acidity or tartness of the tomatoes.

Adding fresh herbs will always make it smell awesome and pleasing to the eyes.

You can add the fresh cream if you fancy it, optional can be omitted.

Keyword Curry, Indian, Vegetarian

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