Potato Curry
User Reviews
5
Potato Curry
Description
The Potato Curry recipe centers on tender boiled potatoes cooked in a pressure cooker with salt and water for even softness. The chilli-cashew paste, made by boiling dried red chilies and cashews and blending them into a smooth mixture, adds a nutty heat to the dish. Cooking the potatoes with cumin seeds in neutral oil and seasoning with garam masala and turmeric builds a warm spice base. Lemon juice added last brightens the curry, and optional butter enriches the flavor and texture.
The final curry is simmered briefly to meld the flavors and garnished before serving. It pairs naturally with traditional Indian breads like poori or roti, or with rice, providing a hearty and tasty side or main dish. The balance of spices and creamy cashew paste gives a rich yet approachable curry that's adaptable to different meals.
This recipe involves multiple steps—boiling potatoes, preparing the chili-cashew paste, and assembling the curry—that come together to create a layered flavor profile. Following the detailed method ensures the spices are well-developed and the potatoes absorb the sauce well for a pleasing texture and savory taste.
Use the leftover cooking water from boiling potatoes to add body and flavor to the curry.Optionally add butter at the end to enhance richness and provide a smoother mouthfeel.Serve hot alongside poori, bread, roti, or rice to complement the spicy and creamy curry.
Ingredients
Boiling Potatoes
- 5 potato peeled and chopped
- 1 teaspoon salt
- 1 cup water
Chilli Cashew paste
- 4 dried red chili
- 15 g cashew
- 1 cup water
For Curry
- 3 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 teaspoon Turmeric
- 1 tablespoon lemon juice
- 1 tablespoon butter optional
Instructions
For boiling potatoes
- Peel and roughly chop the potatoes.
- Cook in a pressure cooker by adding salt and water until 2 whistles.
Chilli-cashew paste
- Boil chilli and cashews in a pan using 1 cup of water.
- Simmer for 2 minutes.
- Cool and blend into a smooth paste.
For making Potato Curry
- To a medium-hot pan, pour oil, add cumin seeds and turn it aromatic.
- Add boiled potatoes with left water (in cooker). Saute it for a minute.
- Add salt, garam masala and mix well.
- Stir in chilli-cashew paste.
- Add turmeric (optional).
- Pour lemon juice and butter at the last stage.
- Simmer for 2-3 minutes
- Garnish.
- Serve hot with poori/ bread/ roti/rice.
Notes
- Use the leftover water from boiling potatoes to impart additional flavor when cooking the curry.
- Adding butter at the end is optional but enhances richness and smoothness.
- This curry pairs well with poori, bread, roti, or rice for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 356kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 1211mg | 50% |
| Potassium | 1199mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 54mg | 60% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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