Easy Potato Curry
Weight-Loss Friendly Indian Potato Curry
This dry potato curry recipe is vegan, uses the most common Indian spices and herbs
what to expect!
This recipe answers all of those questions and it is ready in 30 minutes!
– 2 Tablespoon Sunflower Oil or Coconut Oil – 1/2 teaspoon Mustard seeds – 1/2 teaspoon Cumin Seeds – 1/2 inch Finely Chopped Ginger – 2 cloves Finely Chopped Garlic
– 1 Green Chili slit on the side – 450 g Peeled and Chopped Potatoes – 150 g Sliced Red Onions – 1 teaspoon Crushed Black Pepper – 1/2 teaspoon Turmeric Powder
– 1 Tablespoon Coriander Powder – 1 teaspoon Kashmiri Chili Powder – 20 Curry Leaves – Water as needed – 1 handful Chopped Cilantro coriander – Salt to Taste
Warm up some sunflower oil or coconut oil
Add the mustard seeds and allow to pop
Next, add the cumin seeds and cook for up to 30 seconds
Sautee the ginger and garlic until they are cooked
Now cook the potatoes, onions, green chilies and black pepper
Mix well and allow the edges of the potatoes to soften
Add the spices and allow them to cook
Cooking the spices will take not more than a couple of minutes
Add the curry leaves and mix well
Add water and allow the potatoes to cook thoroughly
Add fresh cilantro (coriander) and adjust the salt level
Mix and serve this delicious Indian Potato Curry!
Your Aha! Moment
Only 184 calories in this Potato Curry Recipe
Germans are among the biggest potato lovers as they eat more than 200 pounds of potato, followed by Americans 140 pounds per year.
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