Dry Potato Curry Recipe

Name: Dry Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 g ghee or 30 g butter; 1/2 teaspoon mustard seeds; 1 medium onion, finely chopped; 2 tablespoons coriander, chopped or 2 tablespoons mint leaves; 1 teaspoon turmeric; 1/2 teaspoon chili powder (optional); 1 teaspoon paprika; 1 1/2 teaspoons salt; 4 -6 potatoes, peeled and cubed; 1 teaspoon garam masala; 1 tablespoon lemon juice

Servings: persons

30 g ghee or 30 g butter
1/2 teaspoon mustard seeds
1 medium onion, finely chopped
2 tablespoons coriander, chopped or 2 tablespoons mint leaves
1 teaspoon turmeric
1/2 teaspoon chili powder (optional)
1 teaspoon paprika
1 1/2 teaspoons salt
4 -6 potatoes, peeled and cubed
1 teaspoon garam masala
1 tablespoon lemon juice

1
Heat ghee in large saucepan and fry mustard seed until it pops.
2
Add onion, fresh coriander, turmeric, chili powder, paprika and salt.
3
Mix well and then stir in the potatoes.
4
Stir for a few minutes, sprinkle with about 1/2 cup of water, turn heat very low, cover and cook for 25-20 minutes or until potatoes are done.
5
Shake saucepan occasionally to prevent sticking.
6
Add garam masala and lemon juice about 10 minutes before the end of the cooking time.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 30 g ghee or 30 g butter, 1/2 teaspoon mustard seeds, 1 medium onion, finely chopped, 2 tablespoons coriander, chopped or 2 tablespoons mint leaves, and more.

Yes, Dry Potato Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dry Potato Curry

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