Potato Curry

Elena Butuc

I received an email from a special Romanian friend living in India, who generously offered to teach me some simple yet unique Indian recipes. I took this opportunity to explore the world of spices. Every dish I've tried and cooked has been extraordinary. These simple recipes, with their unique preparation methods and distinct aromas, are exceptional.

This potato curry was among the first dishes I tried, and it remains a favorite.

Don't fear the spices, I've adapted the recipe based on ingredients available in Romanian stores. You can find turmeric and curry in Arab stores or online. Ginger is available in any supermarket, be it dried or powdered. Give it a try, and you'll surely be amazed!

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Ingredients

Metric US

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Potatoes

800 g

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White onion

2 pieces

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Garlic cloves

5 pieces

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Chilli pepper

1 piece

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Fresh shredded ginger

1 tbsp

or 1 teaspoon ginger powder

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Canned chopped tomatoes

200 g

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Sunflower oil

50 ml

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Mustard seeds

1 tbsp

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Curcuma/turmeric

1 tsp

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Paprika

1 tbsp

or chilli powder, or hot paprika

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Curry powder

1 tbsp

if you have you can add curry leaves

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Fresh parsley

2 tbsp

chopped - optional add green coriander

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Salt

1 tsp

to taste

Step by step

Step 1

Boil the potatoes in a large saucepan. Once boiling, reduce the heat and simmer for 30-40 minutes.

Test with a knife; if it inserts easily, drain the hot water, rinse with cold water twice, and peel the potatoes.

Step 2

It's crucial to have all ingredients ready before you start cooking because the process is quick, and you don't want to overcook while searching for ingredients.

Prepare chopped onions, peppers, crushed garlic, and ginger on a plate, along with diced canned tomatoes.

Step 3

Arrange spices on a plate: mustard seeds, turmeric, paprika, salt, and curry.

Step 4

Begin cooking by heating oil in a deep pan, then add the mustard seeds.

Step 5

The seeds will start popping vigorously—cover the pan to avoid kitchen spills.

The aroma will resemble popcorn, indicating it's ready.

Step 6

When the popping subsides, remove the lid and add onions and peppers. Cook over medium-low heat, stirring constantly.

Be cautious; onions cook quickly and may burn if left unattended for even a few minutes.

Step 7

Once onions are lightly golden, add ginger and garlic, stirring immediately before adding turmeric and paprika. Stir and cook for another minute.

Step 8

Add diced tomatoes and curry powder. Stir and let it simmer on medium-low for about 5-7 minutes.

Step 9

You should now have a fragrant, thick tomato sauce. Adjust the salt to taste.

Step 10

Add diced potatoes, about 1 cm on each side, lightly crushing some pieces with your hands. Stir and let them simmer in the sauce for 5-10 minutes.

Step 11

Serve with yogurt sauce (I’ll provide a recipe for raita, an Indian yogurt sauce) and flatbreads (check out my rotti recipe), garnished with fresh herbs.

Enjoy!