Don’t be fooled by how easy it is to make this potato curry, its simplicity is what makes it so delicious! The whole and ground spices, earthy ghee, and the method of gently mashing once cooked create an intricate flavour profile that can only be described as heavenly. These potatoes are commonly enjoyed across the Indian subcontinent with poori and a sweet side like kheer or halwa as a hearty weekend brunch, but in a pinch can be made as a delicious weeknight main and eaten with fresh or frozen store-bought paratha, chapati, or rice!
Related: Easy Ground Beef Curry
ingredients
directions
Peel the potatoes. Cut into quarters, lengthwise, and then into a quarter-inch thick triangular slices. Set aside.
Add the ghee to a large skillet on medium high heat. Once melted, add in the cumin seeds, fennel seeds, chili flakes, mustard seeds, whole dried red chilis and curry leaves. Cook until fragrant, mixing continuously, about 30 seconds.
Pour in the strained tomatoes, and add in the ground cumin, ground coriander, cayenne pepper, and turmeric. Cook for about 2 minutes, or until the ghee begins to separate from the tomato masala.
Add in the sliced potatoes, mixing well to combine.
Pour over 2 ½-3 cups of water, covering the potatoes by about a ½-inch.
Bring to a simmer on high heat, then cover and turn down to a low medium. Cook for 10 minutes.
Remove the lid and use a fork to check on the potatoes. The potatoes are cooked once they break apart when poked.
Using a potato masher, and gentle pressure, partially crush the potatoes so they begin to break but not to a complete mash. This will help thicken up the curry base.
Simmer for another 5-7 minutes, or until the base has thickened to your desired consistency. As the potatoes cool, the base will continue to thicken.
Garnish with fenugreek and cilantro. Serve warm with your favourite Indian flatbread or rice.
