READY IN 1 hr

Potato Curry

Read Reviews (73)

"This is a great creamy curry recipe. It is very mild, and unlike typical curries. A crowd pleaser!" — JSCHAFFE

Directions

Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
Mix the yogurt and peas into the saucepan. Continue cooking until heated through.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Feb 22, 2008

Excellent, You need Ghee, But I found this on how to make it How to make Ghee At Home Pure unsalted Butter (not margarine) 1. Heat butter in a saucepan in high-medium heat until it boils or bubbles. 2. Reduce heat to medium-low and cook uncovered until butter turns to a clear golden color. (Butter usually begins to boils with lots of bubbles. When it is done, it will have foams on top of it indicating that ghee is nearly done.) 3. Cool it and store it in dry container. Use ghee in you regular cooking. I added I can of rinsed chickpeas/garbanzo beans and served it with whole wheat naan, this is how a local indian restaurant we go to has served it. Also its took me no more the 30 minutes from start to finish with clean up. Be careful the yellow colored sauce tends to stain things.

—megnrn

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Most Helpful Critical Review

Dec 08, 2011

This needed a lot of tweaking for our taste.

—Elizabeth

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97 Ratings

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Dec 02, 2009

Great base curry, but it needs a bit of tweaking to make it perfect. Double all spices, add one chopped onion to saute pan, add one bunch chopped cilantro at the end, use either greek yogurt or coconut milk in place of regular yogurt, add a lot more peas (use petite ones for sweetest flavor), and most important: fry the cubed potatoes on high in a bit of oil BEFORE adding them to the pan (don't let them cook all the way through), and they will keep that crispy outside but creamy, flavorful inside.

—GRANOLAGIRLTOO

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Jun 06, 2006

Dead on for the cooking time. Ended up mild (but that was no surprise, since that’s what it is supposed to be!) so it wasn’t my favorite, next time I will probably add more peas and double the spices- and probably add some either ground or rough cut onions when the potatoes go in. Overall really nice texture. I would serve this with Naan and not Rice, however, the potatoes and rice made too much of a similar texture and I didn’t like it at all. Also be aware that it will thicken a bit as it sets out- so make it a little thinner than you would like- just add more water as you need. Really simple base recipe you could take a lot of places! I think this is especially a good recipe if you are trying to get someone into the world of curries. A good ‘beginner’ dish, if you will, because of the mildness. Thanks for the recipe!

—ShrimpGhost

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Nov 12, 2005

Yum Yum Yum. I like my food spicy, so I doubled all of the spices and also added garlic and onion. My whole family enjoyed this!

—minry80

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Feb 23, 2008

Great recipe. Instead of yogurt, I used 1 cup of coconut milk

—mag

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Jan 08, 2007

Wonderful! I added about 2 full cups of peas to the recipe because I love peas. I like to avoid butter of any kind so instead of ghee, I used 1 tbs of butter and 1-2 tbs of olive oil. The flavor was not lacking and I will continue to make it this way.

—Vladadeska

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Jul 02, 2010

After reading all the reviews, this is what I did - I used ghee, probably doubled all the spices - I did big heaping tsps and then tasted as it was cooking and added more along with garlic powder (fresh garlic would've been better, but I was lazy) - I did the water and a cup of coconut milk and also added a can of garbonzo beans and instead of peas I used chopped baby spinach. It's really good!! Spicy and comforting - way better than my generic curry powder.

—Justus&Dane's Mom

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Nutrition

Calories
396 kcal
20%

Carbohydrates
64.7 g
21%

Cholesterol
28 mg
9%

Fat
11.3 g
17%

Fiber
8.6 g
34%

Protein
11.3 g
23%

Sodium
677 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Potato Curry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 396
Calories from Fat: 102

% Daily Value *
Total Fat 11.3g 17 %
Saturated Fat 6.7g 34 %
Cholesterol 28mg 9 %
Sodium 677mg 27 %
Potassium 1564mg 44 %
Total Carbohydrates 64.7g 21 %
Dietary Fiber 8.6g 34 %
Protein 11.3g 23 %
** Sugars 8.2g
Vitamin A 19 %
Vitamin C 114 %
Calcium 21 %
Iron 36 %
Thiamin 38 %
Niacin 47 %
** Vitamin B6 64 %
Magnesium 35 %
Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.