Spicy potatoes
Ingredients
- 3 medium red potatoes
- 2 tbsp oil
- 1/2 tsp cumin seeds jeera
- 1 tsp crushed coriander seed dhania
- 1 tsp crushed fennel seed saunf
- 1/4 tsp fenugreek seeds mathi
- 1 tsp shredded ginger
- 1/4 tsp black pepper
- 2 green chilies, seeded and sliced long ways
- 1 tsp salt
- 2 tsp lemon juice
- 2 tbsp chopped cilantro hara dhania
Instructions
- Peel strips of skin from the potatoes; leave some of the skin to provide color. Cut the potatoes into bite-size cubes.
- Put the potatoes and one teaspoon salt into a pot. Cover with water and cook on medium high until tender but not mushy. Once the potatoes are cooked, drain the water and set aside.
- Heat the oil in a frying pan over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add cumin seeds. When the cumin seeds crack, add the coriander, fennel, fenugreek seeds, and shredded ginger. Stir-fry for about half a minute.
- Add potatoes and stir-fry the mixture over medium heat until they are a light golden brown.
- Add salt, black pepper, and green chili. Roast another two to three minutes. Turn off the heat and add lemon juice and the cilantro mixture. Adjust salt, lemon, and pepper to your taste.
Notes
How to Make Spicy Potato Curry
Spicy Potato Curry is a flavorful dish made with tender potatoes cooked in a spicy and aromatic gravy. It’s a popular appetizer or side dish in Indian cuisine, commonly enjoyed with rice or bread. This gluten-free and vegan recipe is quick and easy to prepare, making it perfect for a delicious and satisfying meal.
Step 1: Prep the Ingredients
Start by gathering all the ingredients needed for the spicy potato curry. You’ll require potatoes, tomatoes, ginger, green chilies, and a blend of spices such as cumin seeds, turmeric, coriander powder, and garam masala. Peel and chop the potatoes into bite-sized pieces, dice the tomatoes, mince the ginger, and slice the green chilies.
Step 2: Sauté the Aromatics
Heat some oil in a pan over medium heat. Add the spices like cumin seeds and let them sizzle for a few seconds until fragrant. Then, toss in the minced ginger and sliced green chilies. Sauté them until they release their aroma and turn golden brown, infusing the oil with their flavors.
Step 3: Add the Potatoes
Now, add the chopped potatoes to the pan. Stir well to coat them evenly with the aromatic oil and spices. Allow the potatoes to cook for a few minutes, stirring occasionally, until they start to lightly brown around the edges.
Step 4: Incorporate the Tomatoes
Once the potatoes are partially cooked, add the diced tomatoes to the pan. Mix everything together gently, ensuring the tomatoes are evenly distributed among the potatoes. The tomatoes will add a tangy sweetness to the dish, balancing out the heat from the spices.
Step 5: Season and Simmer
Now, it’s time to season the spicy potato curry with salt, turmeric, coriander powder, and garam masala. Stir well to combine all the ingredients. Then, cover the pan with a lid and let the curry simmer on low heat until the potatoes are fully cooked and tender, and the flavors have melded together beautifully.
Step 6: Serve and Enjoy
Once the spicy potato curry is ready, remove it from the heat and garnish with freshly chopped cilantro leaves for a burst of freshness and color. Serve the curry hot with steamed rice or warm rotis for a satisfying meal that will surely delight your taste buds.
Tips for Making the Best Spicy Potato Curry:
- Adjust the amount of green chilies according to your spice preference. For a milder curry, use fewer chilies, or remove the seeds to reduce the heat.
- To enhance the flavor, you can add a splash of lemon juice or a dollop of coconut milk towards the end of cooking.
- For added texture and nutrition, throw in some vegetables like peas, carrots, or bell peppers along with the potatoes.
- Feel free to customize the spices to suit your taste. You can experiment with adding spices like mustard seeds, fenugreek seeds, or curry leaves for a different flavor profile.
Variations of Spicy Potato Curry:
- Creamy Spicy Potato Curry: Stir in some coconut milk or cashew cream to create a lusciously creamy texture.
- Spicy Potato and Chickpea Curry: Add cooked chickpeas to the curry for an extra dose of protein and heartiness.
- Spicy Potato and Spinach Curry: Throw in a handful of fresh spinach leaves during the last few minutes of cooking for a nutritious twist.
Benefits of Spicy Potato Curry:
- Potatoes are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins.
- The spices used in this curry, such as turmeric and cumin, are known for their anti-inflammatory and digestive benefits.
- This dish is vegan-friendly and can be enjoyed by individuals following a plant-based diet.
FAQs:
Q: Can I make this curry ahead of time?
A: Yes, you can prepare the curry ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving.
Q: Can I freeze leftover curry?
A: Absolutely! This curry freezes well. Allow it to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes, you can substitute sweet potatoes for regular potatoes if you prefer. Just keep in mind that sweet potatoes have a sweeter flavor, which will slightly alter the taste of the curry.
Explore More Delectable Recipes
For more mouthwatering recipes and culinary inspiration, explore the following links from Manjula’s Kitchen:
Crispy Spinach Pakoras, Vegetable Biryani, Paneer Tikka Masala, Vegetable Pakoras, Baingan Bharta (Roasted Eggplant) & Matar (Green Peas) Paneer.
