Recipe Index

Ingredients

• 4 tbsp. ghee or butter
• 20 fresh curry leaves (optional)
• 1 medium red onion, chopped
• 6 cloves garlic, chopped
• 1 1" piece ginger, peeled and minced
• 2 1/2 tbsp. curry powder
• 1/2 tsp. ground cardamom
• 1 1/2 tsp. kosher salt
• 1/4 c. tomato paste
• 1 tbsp. granulated sugar
• 1/3 c. heavy cream or coconut milk
• 1 c. low-sodium chicken broth or water
• 3 dried bird's eye chiles (optional)
• 1 3/4 lb. russet potatoes, peeled and cut into 1 1/2” cubes
• 1 c. peas
• Cooked rice, for serving

Method

1. Melt the ghee or butter in a large pot over medium heat and fry the curry leaves, if using, until translucent and crispy, then lift the fried leaves out and set them aside.
2. Add the chopped red onion, chopped garlic and minced ginger to the ghee and stir them for about 1 minute until fragrant.
3. Stir in the curry powder, ground cardamom and kosher salt and cook the potato curry base for about 4 minutes more until the onions start to caramelise.
4. Add the tomato paste and granulated sugar and cook them for 1 minute until lightly caramelised.
5. Pour in the heavy cream or coconut milk and the chicken broth or water, add the dried bird's eye chiles if using, and stir in the russet potato cubes.
6. Bring the potato curry to a simmer and cook it for 25 to 30 minutes, stirring occasionally, until the potatoes are tender and creamy in the sauce.
7. Stir the peas into the curry until they are warmed through.
8. Serve the Potato Curry over cooked rice, topped with the reserved fried curry leaves.

Prep: 15 min · Total: 55 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data