Potato Curry… how hard can it be?
As an Italian, I had to learn the hard way how to cook Indian food… trial and error (and again… and again)!
I really do not know the number of times Jay had to eat absolutely vile food with a smile on his face, because I followed some overly-complicated recipe for absolutely no reason! After all of these years with him (since 2009!!) I now know Indian food is EASY to prepare… the hard work is done by the ingredients!
There are no fancy chopping techniques, odd cooking methods, or outrageous tricks… easy methods will allow you to enhance the flavor of your ingredients and patience will allow you to learn and find your balance.
When we met, both new to this country, with low paying jobs, potatoes were the go-to food in our household. Satisfying, cheap, and easy to cook in uncountable ways… fry ‘em, boil ‘em, roast ‘em… you name it, they always taste good.
Anyway, as potatoes (and rice) were the most eaten food in our mini-rooftop-studio, I had to find ways to make them taste not always the same.
~~ Looking for other vegan potato curries? Try this Aloo Mappas recipe!
This dry potato curry recipe is vegan, uses the most common Indian spices and herbs (no last-minute shopping for that one key ingredient), and is prepared in one pot! Winner-winner I’d say!
This recipe is also a shout out to all you out there, trying to cook a nice authentic Indian curry for the first time, but unavoidably put too much turmeric, too little garlic and spend way too much time. I FEEL YOU! I know what you are going through and know that it’ll get better! Your Dosas will be round, your chapattis won’t be rock hard and your beef fry will be tender!
Try this recipe out!
With so many Vegan Indian Potato recipes out there, you will wonder why would this one enter the realm of best potato recipes? Easy!
This vegan curry recipe can be added to your healthy potato recipes folder, can be done and divided in batches, frozen for future use and can be eaten with different flatbreads, sliced breads, rice or wraps.
What do you think of my dry Indian potatoes?
~~ Want to go fusion? Try this delicious Aloo Masala Flatbread!
- 4 Tbsp Sunflower Oil
- 1/2 Tsp Cumin Seeds
- 1/2 Tsp Mustard seeds
- 10 g Finely Chopped Ginger
- 10 g Finely Chopped Garlic
- 300 g Peeled and Chopped Potatoes
- 150 g Sliced Red Onions
- 1 Tsp Crushed Black Pepper
- 1/2 Tsp Turmeric Powder
- 1 Tbsp Coriander Powder
- 1 Tsp Kashmiri Chili Powder
- 20 Curry Leaves
- Water as needed
- Chopped Coriander
- Salt to Taste
- In a pan put the oil and warm it up (do not overheat it!) on a medium flame; once warm, reduce the flame to low and add the mustard seeds. After roughly one minute, these will stop ‘exploding/popping', and you will be able to add the cumin seeds.
- After 30 seconds (or sooner if you see your seeds are browning very quickly), add the ginger and garlic; mix well and cook for about 30 seconds or until the smell of rawness of the garlic has gone.
- Bring the flame to medium and add the potatoes, onions, black pepper, and salt; mix well and cook for 3-4 minutes.
- At this point, when the onions are starting to soften on the edges, add the turmeric, coriander, and chili powder; mix well and lower the flame. Keep on cooking this way until the spices are cooked, which is until when you can see the oil separating from them and the other ingredients.
- Mix the curry leaves, stir well for about 30 seconds, then add about 1/2 cup of water; bring to the boil and cover the pan with the lid.
- After about 15-20 minutes, the potatoes will be cooked, the water will be evaporated and the curry will be ready.
- Add the fresh coriander, mix well, adjust the salt, and serve!