| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 225 | 7g | 1g | 34g |
| sugars | fibre | protein | salt |
| 4g | 5g | 6g | 0.6g |
Why I Love Indian Potato Onion Curry
Welcome to the Flavorful Journey: Potato Onion Curry
The courtyards of Cuba, the vibrant tapas bars of Spain, and the sultry streets of Miami are all reflected in my dishes – but today, we are embarking on a culinary journey further east. I’m talking about the enchanting and vivid land filled with an array of spices and deep, diverse flavors – India. Today, I bring to you a recipe that is a gem from Indian cuisine, the comforting Potato Onion Curry.
Drawing inspiration from Chef Vikas Khanna, a Michelin starred chef known for his fantastic Indian dishes, this curry is no less of a superstar. Its mouthwatering flavor profile reminds me of yet another delicacy in Indian cuisine, the Aloo Gobi or Potato Cauliflower curry – both nod to the heartwarming simplicity of Indian home cooking.
The Aromatic Dance
When you think about this Potato Onion Curry, imagine the delicate dance of ingredients blending together, creating an extraordinary flavor symphony. That’s what cooking this meal feels like – an intricate tango of spices, just like my dance classes. But instead of the rhythm of salsa, samba or flamenco, in this recipe, it’s the cumin seeds, turmeric, and garam masala warming up your kitchen with an inviting, aromatic waltz.
The humble potato comes alive when it gets bathed in a symphony of these spices and simmers with the onions, garlic, and ginger. The result? An aromatic, saucy curry that fills your house with the heady scents of an Indian spice bazaar, inviting everyone to come and taste.
Whereas the strong flavors of Cuban Picadillo or Spanish potato omelette might dominate your palate, this dish offers a gentler but equally flavorful experience. Each ingredient, from the pungent mustard seeds to fiery green chillies, compliments each other.
Perfect Serving Companions
This versatile Potato Onion Curry can be a star of its own or mix and match beautifully with a wide range of dishes. It pairs exceptionally well with warm Indian Roti or even a heaping of Basmati Rice. Its gentle heat is also a sublime contrast to the cool, refreshing Cucumber Raita.
Overall, this Potato Onion Curry is a burst of flavors that takes me way beyond the familiarities of my Caribbean roots and Spanish culinary background, into a culinary terrain that’s wonderfully rich and delightful.
What You’ll Need
- 6 large Potatoes, peeled and cubed
- 2 large Onions, finely chopped
- 4 cloves of Garlic, minced
- 2 tablespoons of Ginger, grated
- 4 Green Chilies, chopped
- 2 teaspoons of Cumin Seeds
- 2 teaspoons of Mustard Seeds
- 1 teaspoon of Turmeric Powder
- 2 teaspoons of Coriander Powder
- 1 teaspoon of Red Chili Powder
- 2 teaspoons of Garam Masala
- 2 tablespoons of Vegetable Oil
- 2 tablespoons of fresh Cilantro, chopped
- Salt to taste
- 1 cup of Water
Method
Step One
Start by preparing your ingredients. Clean and peel the potatoes, then cut them into cubes. Finely chop the onions. Mince the garlic, grate the ginger, and chop the green chilies.
Step Two
Heat vegetable oil in a large pan over medium heat. Once the oil is hot, add the cumin seeds and mustard seeds. Let them sizzle for a few seconds until they start to pop.
Step Three
Add the finely chopped onions to the pan, sauté until they turn slightly golden. This process allows the onions to release their sweetness, giving depth to the flavor of the curry.
Step Four
Then add the minced garlic, grated ginger, and chopped green chilies to the pan. Sauté for a few more minutes until the raw smell of garlic reduces.
Step Five
Add the turmeric powder, coriander powder, red chili powder, and garam masala to the pan. Mix well and cook on low heat for a minute. Be careful not to burn the spices.
Step Six
Add the cubed potatoes to the pan, stirring them into the spiced onion mixture, making sure each piece has been well coated with the spices. Then add salt to taste.
Step Seven
Pour in a cup of water and bring the mixture to a boil, then reduce the heat to low, cover and let it simmer for about 15-20 minutes until the potatoes are done.
Step Eight
Check the potatoes for doneness with a fork; they should be tender but not mushy. Adjust the seasoning, if needed. Finally, sprinkle chopped fresh cilantro on top and serve hot with rice and/or naan bread.
