Ingredients
Main Ingredients
- 1 lb potatoes (peeled and chopped into bite sized pieces)
- 1 small onion (finely diced)
- 1 Tbsp chopped garlic
- 1 Tbsp chopped ginger
- 1.5 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1 Tbsp garam masala
- 3 Tbsp tomato paste
- 1.5 cups vegetable stock
- 1/3 cup heavy (double) cream
- 3 Tbsp greek yogurt
- 4 Tbsp cilantro (fresh coriander) (chopped)
- 1/2 lemon (cut into wedges)
Optional Add-ins
- Vegetable oil or butter (for cooking, as needed)
- Additional veggies such as spinach or frozen peas
Instructions
- Saute Aromatics: Heat a little oil or butter in a deep saute pan over low-medium heat. Add the finely diced onions and cook until soft and translucent. Then add the chopped garlic and ginger and sauté for another minute to release their aromatic flavors.
- Add Spices: Add the cumin and fennel seeds to the pan, keeping the heat low. Stir gently until the seeds release their fragrance. Next, add the ground turmeric, smoked paprika, chili powder, and garam masala. Stir everything through quickly, adding more oil or butter if needed to prevent burning and to help the spices meld.
- Coat Potatoes: Add the peeled and chopped potatoes to the pan and stir to coat them evenly with the spiced oil mixture, ensuring every piece is well covered.
- Add Tomato Paste: Stir in the tomato paste thoroughly, allowing it to coat the potatoes. Continue to sauté for a couple of minutes, adding extra oil or butter if the mixture seems dry or sticky. Season generously with salt and pepper to taste.
- Simmer Potatoes: Pour in the vegetable stock, cover the pan, and reduce the heat to simmer. Cook for 20-30 minutes, stirring occasionally and lifting the lid to check the potatoes’ tenderness. The sauce will reduce and thicken during this time. If using frozen vegetables like peas, precook and add them now, stirring them into the curry.
- Add Cream and Greens: Stir in the heavy cream, keeping the heat low. Warm the sauce gently until heated through. Add any fresh spinach or kale at this stage and stir to wilt the greens.
- Finish with Yogurt and Cilantro: Remove the pan from heat and stir in the Greek yogurt and chopped cilantro to add creamy tanginess and fresh herbal notes to the curry.
- Serve: Plate the creamy potato curry and serve with lemon wedges on the side for squeezing over, enhancing the flavor with bright acidity.
Notes
- The cooking time for potatoes can vary depending on size and type, so check tenderness regularly when simmering.
- Use a firm potato variety like Yukon Gold or red potatoes for best texture that holds during cooking.
- Adjust the chili powder according to your preferred spice level.
- Adding extra vegetables like spinach or peas increases the nutritional value and color of the dish.
- To make the curry vegan, substitute heavy cream and Greek yogurt with coconut cream and a plant-based yogurt.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
