Potato Curry

This recipe was automatically translated from Romanian. View original here
Potato Curry

Through the site I received an email from a very special person (Romanian), who lives in India and offered to help me learn some simple and special Indian recipes. I never refuse such occasions, so I started the adventure with the spice kitchen. Everything I have tried and cooked so far has been extraordinary, simple food, but due to the way of preparation and the special aroma they are more than perfect.

This potato curry was among the first dishes tried, and remains among the favorites, it looks a lot like Romanian peasant potatoes, but more flavorful, such a complete and perfect taste, it's really worth a try.

Do not be afraid of spices, here I made an adaptation of what I found in Romanian stores - turmeric and curry can be found in Arab stores or on the net. Ginger (also dried, powder) can be found in any supermarket, so I invite you to try something new and you will surely be very impressed!


800 g
White onion
2 pieces
Garlic cloves
5 pieces
Chilli pepper
1 piece
Fresh shredded ginger
1 tbsp
or 1 teaspoon ginger powder
Canned chopped tomatoes
200 g
Sunflower oil
50 ml
Mustard seeds
1 tbsp
1 tsp
1 tbsp
or chilli powder, or hot paprika
Curry powder
1 tbsp
if you have you can add curry leaves
Fresh parsley
2 tbsp
chopped - goes here and green coriander
1 tsp
to taste

Step by step

Step 1

Boil the potatoes in a larger saucepan. When it starts to boil, lower the heat and leave for 30-40 minutes.

Try them with a knife, if they come in easily, drain the hot water, pour the cold water twice and peel them.

Potato Curry - Step 1
Step 2

It is very important to prepare all the ingredients at hand when you actually start cooking. The preparation process is very fast and do not burn the food until you look for the next ingredient.

So I put chopped onions, chopped peppers, garlic and crushed ginger on a plate, diced tomatoes - I used canned food.

Potato Curry - Step 2
Step 3

Put the spices on a plate - mustard seeds, turmeric, paprika, salt and curry.

Potato Curry - Step 3
Step 4

And we start the preparation process:

- Pour the oil into a deep frying pan, let it heat up and then throw the mustard seeds in it.

Potato Curry - Step 4
Step 5

Immediately the grains will start to jump hard, so cover the pan with a lid, so that you don't have all the motley kitchen :)

And you'll notice that it starts to smell like popcorn - so it's good.

Potato Curry - Step 5
Step 6

As you hear that the beans are no longer salty, remove the lid and add the onion + pepper - make a medium to low heat and stir continuously in the pan.

Be careful that the onion is made very quickly and you risk burning it if you leave the pan even for 2-3 minutes.

Potato Curry - Step 6
Step 7

When the onion is lightly browned, add the ginger and garlic - stir, then immediately add the turmeric and paprika.

Stir and leave to harden for another minute.

Potato Curry - Step 7
Step 8

Then come the diced tomatoes and curry powder.

Stir and simmer over medium-low heat for about 5-7 minutes.

Potato Curry - Step 8
Step 9

You should get a very fragrant, thick tomato sauce that you can match with salt.

Potato Curry - Step 9
Step 10

In the sauce add the diced potatoes about 1 cm on each side, and even a little crushed with your hands.

Stir and let simmer in the sauce for 5-10 minutes.

Potato Curry - Step 10
Step 11

Serve with a yogurt sauce (I'm going to put a recipe for raita - Indian yogurt sauce), glues (follow the recipe for rotti) and with greenery sprinkled on top.

Good appetite!

Potato Curry - Step 11
Quantity: 1 kg (4 servings)
Prep time: 15 min
Difficulty: easy
Ready in: 60 min
Publish date:

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