Hello Readers! Today I’m sharing this easy & instant vegan potato curry recipe as a tribute to my Dad. His enthusiasm for potatoes is so unparalleled that he should have been a potato farmer. He can eat potatoes everyday and why not? This humble tuber makes an appearance in cuisines all over the world. From an entrée to a snack, from salads to soups; no wonder it is the fourth largest food crop on the world.
HISTORY OF VEGAN POTATO CURRY
With people getting health conscious and opting for low-carb diets, this immensely versatile root’s fan-following has dwindled in the last few years. This easy vegan potato curry recipe takes inspiration from India’s Punjab region. The flavors of the curry are drawn from dried hot red chilies, cumin seeds and garam masala. The ultimate video guide given below explicitly covers all the important aspects of making a perfect – potato curry.
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STORAGE
This cooked easy vegan potato curry stores well in the fridge for a couple of days. Simply warm it in the microwave or heat it on stovetop before serving. I usually make some extra curry that tastes equally tasty the next day too.
Altogether this flavorful, rich potato curry cooks in 15 minutes. It can be served with Roti, rice, raita aka yoghurt and makes for a perfect weeknight dinner.
Easy Vegan Potato Curry
Ingredients
- 5 medium Potatoes
- 1 medium Onion
- 2 medium Tomatoes
- 1" piece Ginger
- 2-3 Cloves Garlic
- ½ Cup Cilantro
- ¼ Tsp Turmeric powder
- 1 ¼ Tsp Salt
- ½ Tsp Garam Masala
- ½ Tbsp Coriander powder
- 1 Tbsp Fenugreek Leaves or Kasuri methi
- 2 piece Red Chilies whole
- 1 Tsp Cumin seeds
- 2 Cups Water
- 2 Tbsps Oil
Instructions
- Put roughly chopped onion, garlic & ginger in a blender2. Blend into a smooth onion paste3. Put roughly chopped tomatoes in the blender4. Blend into a smooth tomato paste5. Boil the potatoes, peel and chop into bite sized pieces.6. Keep few pieces of boiled potatoes aside and mash them7. Put 2 Tbsp oil in a hot pan8. Add 2 whole red chilies and 1 tsp cumin seeds9. Once the cumin seeds start to splutter, add onion paste and cook for 3 minutes on medium flame10. Add ¼ tsp turmeric powder, 1 ¼ tsp salt.11. Stir to cook on medium flame for 5 minutes till the paste turns medium brown12. Add tomato paste13. Stir and cook for 5 minutes on medium flame till the paste starts leaving oil.14. Add ½ tsp cumin powder, ½ Tbsp coriander powder and 1 Tbsp fenugreek leaves15. Stir and cook for another 5 minutes on medium flame16. Add mashed potatoes to thicken the gravy17. Mix well to smoothen out and remove any lumps18. Add 1 cup of water19. Add chopped potatoes, ½ cup of cilantro and mix20. Add 1 more cup of water21. Mix and cover the lid. Simmer for 6 minutes on low flame, to let all the spices get absorbed in the potatoes.22. Yum potato curry is now ready to be served. It is enjoyed the best with rice or bread (roti, piada or soft tortilla)
RECIPEFORTE’S FOODNOTES
Finally, what is the best part about this recipe???
To begin with, you can simply boil the potatoes a day earlier. I usually peel the skin off and store them whole in the fridge. Additionally, you can use any kind of potatoes. On the day you plan to cook this curry just chop the boiled potatoes and cook the curry.
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This Instant rose infused rice pudding can be enjoyed with Coconut Stir Fried Cabbage and Peas rice.
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