Potato Curry Recipe Easy

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POTATO CURRY

This is a great creamy curry recipe. It is very mild, and unlike typical curries. A crowd pleaser!

Provided by Jen Schaffer

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 4

Number Of Ingredients 11



Potato Curry image

Steps:

  • 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.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 64.7 g, Cholesterol 28.3 mg, Fat 11.3 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 6.7 g, Sodium 676.7 mg, Sugar 8.2 g

3 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon mustard seed
½ teaspoon ground cayenne pepper
6 medium potatoes, peeled and diced
2 cups water
1 cup yogurt
⅔ cup frozen green peas

EASY-PEASY POTATO CURRY RECIPE BY TASTY

Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19



Easy-Peasy Potato Curry Recipe by Tasty image

Steps:

  • Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  • Add the garlic and saute for about 2 minutes, until fragrant.
  • Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  • Add the potatoes and mix well until well-coated in spices.
  • Add the chickpeas and stir to incorporate.
  • Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  • Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  • Serve with cooked rice and naan and garnish with fresh cilantro.
  • Enjoy!

Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams

2 tablespoons vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
4 teaspoons curry powder
1 ½ teaspoons paprika
1 teaspoon cayenne
2 teaspoons cumin powder
½ teaspoon allspice
2 teaspoons fresh ginger, minced
½ teaspoon black pepper
2 lb potato, peeled and cubed
15 oz chickpeas, 1 can, drained
1 cup vegetable broth
1 tablespoon lemon juice
14 oz diced tomato, 1 can
14 oz coconut milk, 1 can
rice, cooked, for serving
naan bread, for serving
fresh cilantro, chopped, for garnish

EGG AND POTATO CURRY

North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread.

Provided by sunwind

Categories     World Cuisine Recipes     Asian     Bangladeshi

Time 55m

Yield 2

Number Of Ingredients 16



Egg and Potato Curry image

Steps:

  • Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
  • Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
  • Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
  • Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 56.3 g, Cholesterol 636 mg, Fat 38.5 g, Fiber 11 g, Protein 26.7 g, SaturatedFat 8.5 g, Sodium 397.9 mg, Sugar 20.1 g

3 tablespoons vegetable oil, divided
2 onions, peeled and quartered
3 tomatoes, quartered
2 small green chile peppers
2 teaspoons garlic paste
2 teaspoons ginger paste
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon cayenne pepper, or to taste
salt to taste
2 cups water
1 large potato - cooked, peeled, and cut into 1-inch cubes
6 hard-cooked eggs, quartered
2 tablespoons chopped fresh cilantro

SIMPLE POTATO CURRY

The following curry is very simple and has become a family favourite,it does,t use any fancy spices and both my sons can make it from scratch!

Provided by Norahs Girl

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13



Simple Potato Curry image

Steps:

  • Saute onions,ginger and garlic in melted butter til soft.
  • Add potatoes.
  • Sprinkle over curry powder,toss well.
  • Stir in stock,bring to boil.
  • Reduce heat,cover and simmer for 15 minutes.
  • Add peas,cook 5 minutes.
  • Add coriander,wine vinegar and lemon juice.
  • Season to taste with salt and pepper.
  • Heat through.
  • I serve this with Basmati rice,sliced banaas tossed in plain yogurt and chutney.

2 onions, finely diced
2 cloves garlic, crushed
1 inch fresh ginger, peeled and grated
1/3 cup butter
2 lbs potatoes, peeled and diced
1 tablespoon curry powder (I used Hot)
1 cup chicken stock
1/2 lb frozen peas, thawed
1 bunch coriander, finely chopped
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
salt
freshly ground black pepper

EASY POTATO AND SPINACH CURRY

This is an easy curry recipe. You can eat it with rice, or you can use it as a samosa stuffing. After you make it, let the flavors marry a bit before eating.

Provided by Andtototoo

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12



Easy Potato and Spinach Curry image

Steps:

  • Steam or boil the potatoes in salted water until very tender.
  • Drain and set aside.
  • In a large dutch oven put the oil, mustard seeds, and cumin seeds.
  • Heat over high heat until the mustard seeds have popped for a few seconds.
  • Quickly stir in the garlic.
  • Reduce heat to medium.
  • Add the spinach (fresh or frozen) and stir-fry until tender, adding a couple Tablespoons of water if needed.
  • If the spinach is still half frozen, that doesn't matter, just add it anyway.
  • Once the spinach is cooked, stir in the turmeric, cayenne, salt, curry powder and garam masala.
  • When everything is well blended, add the cooked potatoes and mix until the spinach mixture is evenly distributed with the potatoes.
  • Turn off heat and sprinkle with lemon juice.
  • Gentle stir.
  • Instead of spinach, you can also make this with watercress or fenugreek (methi) leaves.

Nutrition Facts : Calories 415.2, Fat 15, SaturatedFat 2.2, Sodium 1241, Carbohydrate 64.2, Fiber 9.8, Sugar 3.2, Protein 9.6

3 lbs potatoes, peeled and diced
1/4 cup oil
2 teaspoons black mustard seeds
1 teaspoon cumin seed
1 -2 teaspoon minced garlic
10 ounces chopped spinach
1/2 teaspoon turmeric
1 -1 1/2 teaspoon cayenne powder
2 teaspoons salt
1 1/2 teaspoons curry powder
1/2 teaspoon garam masala
2 teaspoons lemon juice

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