Tibetan Potato Curry Recipe

Name: Tibetan Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups potatoes (avoid russet potatoes as they don't hold up well); 1/2 teaspoon fenugreek seeds; 2 tablespoons oil; 1 large onion, coarsely chopped; 3 tablespoons ginger, minced; 4 peeled garlic cloves, minced; 1 teaspoon coriander; 1 1/2 teaspoons cumin; 2 teaspoons curry powder; 1 teaspoon turmeric; 2 tomatoes, coarsely chopped; 1 -2 dried hot pepper, left whole; water, as needed

Servings: persons

6 cups potatoes (avoid russet potatoes as they don't hold up well)
1/2 teaspoon fenugreek seeds
2 tablespoons oil
1 large onion, coarsely chopped
3 tablespoons ginger, minced
4 peeled garlic cloves, minced
1 teaspoon coriander
1 1/2 teaspoons cumin
2 teaspoons curry powder
1 teaspoon turmeric
2 tomatoes, coarsely chopped
1 -2 dried hot pepper, left whole
water, as needed

1
Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly.
2
While the potatoes are cooking, saute the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them.
3
Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saute briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together, about 30 minutes.
4
Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.

539

kcal

Calories

Fat

104

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 13 ingredients. The key ingredients include: 6 cups potatoes (avoid russet potatoes as they don't hold up well), 1/2 teaspoon fenugreek seeds, 2 tablespoons oil, 1 large onion, coarsely chopped, and more.

Yes, Tibetan Potato Curry falls under the General 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.

Tibetan Potato Curry

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