This is a home-style recipe that embodies so many childhood memories. A comfort food treat, made as a special occasion weekend brunch! Served with Poori (deep fried bread), this hearty and creamy potato curry personifies delicious comfort.
I’d posted my Poori recipe previously, and this is one of my potato curry recipes to go with it. Probably one of the most versatile curries, it pairs perfectly with any kind of bread, or any type of grains.
It’s made in the instant pot, and can easily be adapted to a stove top recipe.
3 large russet or all purpose potatoes, peeled and cut into chunks
1 red onion, chopped
2 tomatoes, chopped
1 bunch green onions, chopped (bottom inch with roots discarded)
4 garlic cloves, finely chopped
1″ piece of ginger, finely chopped
3 indian green chillies, finely chopped (use serrano or jalapeno for milder heat)
2 tbsp oil
a large handful of cilantro, washed and chopped
2 tbsp kasoori methi/dried fenugreek leaves
1 tsp cumin seeds
1/2 tsp asafoetida powder
1 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp red chilli powder (added for color and extra heat, optional, or use paprika instead)
1 tsp amchur powder (dried mango powder)
1 tbsp garam masala powder
2 tsp coarse salt
about 1 1/2 cups of water
Heat the instant pot by turning on “saute mode” to high. Add oil. Add cumin seeds and asafoetida. Wait until the cumin seeds start toasting. Add all the dry spices next. Turmeric, coriander, amchur, garam masala and red chilli powders. Fry for a few seconds.
Next add the garlic, ginger and chillies. Saute for a minute until all the spices and aromatics are toasted well. Add chopped red and green onions. Saute for 5-6 minutes until the onions soften and start turning slightly golden brown. Now add the tomatoes and half the measured salt.
Keep cooking on high heat until the tomatoes start to cook down; about 6-8 minutes. Then, add methi leaves, half of the chopped cilantro, mix well.
Next toss in all the chopped potatoes, along with a cup of water, and remaining salt. Mix everything together thoroughly.
Cook this for another 5 minutes.
Turn off heat by hitting the “keep warm/cancel” button. Cover the instant pot, set the vent to sealed position, and turn on “manual” cooking, setting it to 8 minutes. Once cooking is complete, let it rest for 10 minutes. Then carefully open the vent to release any steam remaining.
The potatoes should be cooked to tender perfection, and soaked in the curry. Top with the remaining fresh cilantro and it’s done!
-Use another 1/2 cup of water only if necessary. You want the curry to have a bit of thick gravy, but not be watery. Use your judgment.
-For the traditional stove top method, you’d follow all the same steps, except use a large wide bottomed wok, or pan. When you get to the step of adding potatoes, you’d cover the wok and cook for 20-30 minutes for the potatoes to become tender. All the steps are exactly the same.
This curry tastes great with any kind of bread, rice or grains! But Puris are a special favorite :)