Colorful food is my jam! Which is why this potato curry dish and I are very good friends.
I am so excited to be sharing the deets on this orange, pillowy goodness.
One of the things I love most about Indian cuisine is the diversity and depth in the vegetarian dishes. I’m a meat eater for sure but when I visited India, I was more than content eating solely vegetables. The flavor and textures in Indian vegetarian meals are just so mind-blowing that meat is definitely NOT missed.
I’ve been making this potato curry since I was in university and holds a special place in my heart. This was one of my first attempts at Indian cuisine. You could call it my “experiment” testing the savory and aromatic spices that give Indian food its unique taste. This was my first time exploring cumin, turmeric and mustard seeds which are some of the basic Indian spice staples. It gave me a better understanding and allowed me to mold and develop future dishes. If you’re a beginner and want to dabble in Indian cuisine, I highly recommend trying this dish out. It’s nearly foolproof and the spices are essential to Indian cooking so they’ll definitely be used over and over again.
I cannot even tell you how happy it makes me when my home is filled with the fragrance of simmering cumin. How I ever lived without this spice is beyond me. It gives this dish its signature Indian taste. Coupled with a ginger/garlic paste and extra kicks of heat from the peppers, you’ve got a winning combination. The thick masala is made from crushed tomatoes and one of the world’s greatest inventions, coconut milk. The end result is a spicy, coconuty bowl of fluff that hits the spot for me every time.
I feel like a common misconception is that all curries and Indian dishes in general are spicy or have to be made with a ton of heat. This couldn’t be further from the truth. I mean, I personally love heat in all of my food however there are so many milder dishes that bring a ton of flavor without needing the heat. This potato curry is a prime example. You can really play around with the amounts of chilies and eliminate them if they aren’t your cup of tea but not to worry, you won’t be compromising on flavor by any means.
Do you too have a deep love for Indian food? What was the first dish you experimented with? I would love to hear your stories and if you try out this South Indian Potato Curry (which I HIGHLY recommend that you do, obvi) let me know in the comments below!
- 3 tbsp vegetable oil
- 1/2 tsp mustard seeds
- 1 tsp red pepper flakes
- 1/4 tsp turmeric
- 1 tbsp cumin
- 2 green chili peppers, chopped (or jalapenos)
- 4 green onion stalks, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 1/4 cup crushed tomatoes
- 1 1/4 cup coconut milk
- 5 yukon gold potatoes, cut in half
- 1/2 cup chickpeas
- 1/2 tsp salt
- Chili powder to add spice (optional)
- handful of cilantro or coriander (optional)
- Place potatoes in a large pot and add water to the point that potatoes are completely covered. Boil until potatoes are fork tender. Remove and cut into 1 inch cubes.
- Heat the oil in another large pot or pan on medium heat. Add mustard seeds and red pepper flakes until they discolor slightly (about 1 minute - don't let them burn!)
- Add turmeric, garlic, ginger, cumin, green chilies and green onions. Mix and then saute for 1-2 minutes or until spices become fragrant.
- Add tomatoes and salt, stir and allow to cook for 5 minutes, partly covered.
- Add coconut milk, stir and then cook for 1 minute. Add potatoes and chickpeas and stir. Taste test and add chili powder or more cumin to your liking, if need be. Reduce heat to medium-low and allow to simmer for 20 minutes partly covered.
- Serve warm with chopped cilantro.