Simple Potato Curry
Curried Potatoes
Simplicity of this potato recipe comes from the flavor base(handi) concept of cooking. You can make many different vegetarian dishes with the same base, which is an Indian version of French mirepoix, which turns out simple, elegant, and delicious dishes every time. Once mastered, a novice to Indian cooking would have conquered the process of curry making. This classic technique is the mother of all techniques. If this base is ready, you can make any vegetable, meat and vegetable, lentils and vegetable dishes by adding what ever your heart desires. Spicy food lovers should start with this idea and move on to become experts on cooking Indian food at home for the family.
Equipment
- 12-inch Cast iron skillet, or a saucepan
Ingredients
- 1 pound small red potatoes Peeled and cut in halves
- 3 tablespoons olive oil or any oil
- 1 onion diced
- 4 cloves garlic, finely minced, or ½ to 1 teaspoon garlic powder
- 1 Inch root ginger, finely grated, or ½ to 1 teaspoon ground ginger works really well
- 1 teaspoon chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1½ cups water
- 4 small green chilies
- 1 tablespoon fresh cilantro, finely chopped
Instructions
- Peel, cut, wash, and drain potatoes and set aside.
- Heat oil in a cast iron skillet or a saucepan, add diced onion, ginger and garlic, chili powder, turmeric, salt, black pepper and ¼ cup water. Bring the contents to a boil.
- Stir to mix and lower heat to the lowest mark on your stove, cover and cook until onions are very soft.
- Remove cover, increase heat to medium high and stir fry contents until oil starts to separate from the onions. Add potatoes stir to combine, then add 1 cup water cleaning the sides of the saucepan. Cover and cook on medium high heat until the potatoes are tender.
- Increase heat slightly and cook the contents to thicken the sauce.
- Sprinkle remaining ¼ cup water, chopped cilantro and green chilies, and let it simmer covered for fifteen minutes and turn the heat off. Serve with rice or bread.
