Dinner
Potato Curry
Simple yet satisfying, this vegetarian curry features tender potatoes cooked in a tomato-onion gravy spiced with cumin, turmeric, and chili. A comforting dish that’s perfect with rice or flatbread like roti or naan.
Ingredients:
- 3 tablespoons ghee
- 1 teaspoon cumin seeds 1 teaspoon turmeric
- 1 teaspoon ground coriander 1 teaspoon salt
- 1/2 teaspoon mustard seed 1/2 teaspoon ground cayenne pepper
- 6 medium potatoes, peeled and diced
- 2 cups water
- 1 cup yogurt
- 2/3 cup frozen green peas
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.