LAYERING NACHOS RECIPES

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EASY POTATO CURRY — HOW TO MAKE POTATO CURRY AT HOME



Easy Potato Curry — How To Make Potato Curry At Home image

Potato curry can take on various forms depending on which part of the world you’re in but this easy number takes on an Indian influence with fried curry leaves.

Provided by June Xie

Categories     gluten-free    nut-free    weeknight meals    winter    dinner    main dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 16

4 tbsp. ghee or butter
20 fresh curry leaves (optional)
1 medium red onion, chopped
6 cloves garlic, chopped
1" piece ginger, peeled and minced
2 1/2 tbsp. curry powder
1/2 tsp. ground cardamom
1 1/2 tsp. kosher salt
1/4 c. tomato paste
1 tbsp. granulated sugar
1/3 c. heavy cream or coconut milk
1 c. low-sodium chicken broth or water
3 dried bird's eye chiles (optional)
1 3/4 lb. russet potatoes, peeled and cut into 1½” cubes
1 c. peas
Cooked rice, for serving

Steps:

  • In a large pot over medium heat, melt ghee. If using, add curry leaves and fry until translucent and crispy, then transfer and set aside.
  • Add to the pot the onion, garlic, and ginger and stir until fragrant, about 1 minute. Add curry powder, cardamom, and salt and cook, stirring frequently, until onions start to caramelize, about 4 minutes more.
  • Add tomato paste and sugar and stir until lightly caramelized, 1 minute. Add cream, broth, chiles (if using), and potatoes and bring to a simmer. Cook, stirring occasionally, until potatoes are creamy, 25 to 30 minutes.
  • Add peas and stir until warmed through. Top with fried curry leaves and serve with rice.

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