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A simple and comforting potato curry made with tender boiled potatoes simmered in a savory tomato and onion gravy. This classic North Indian dish is perfect with hot puris or rotis and comes together in under 30 minutes.
For 4 servings
Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter for about 30 seconds. Add the hing, followed by the chopped onions. Sauté the onions until they turn soft and golden brown, which should take about 5-6 minutes. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
Add the chopped tomatoes or puree to the pan. Cook until the tomatoes soften and oil begins to separate from the masala, about 4-5 minutes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for one more minute.
Add the cubed boiled potatoes to the pan. Gently mix to coat the potatoes with the masala without breaking them. Pour in the water and bring the mixture to a simmer. Cover the pan and let it cook on low heat for 5-7 minutes, allowing the potatoes to absorb the flavors. You can gently mash a few potato pieces with the back of your spoon to thicken the gravy.
Turn off the heat. Stir in the garam masala and amchur powder. Garnish with freshly chopped coriander leaves. Let the sabzi rest for a few minutes before serving.
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A simple and comforting potato curry made with tender boiled potatoes simmered in a savory tomato and onion gravy. This classic North Indian dish is perfect with hot puris or rotis and comes together in under 30 minutes.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 198.37 calories per serving with 4.05g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner.
Omit the onion and ginger-garlic paste. You can add a pinch more asafoetida and use grated raw banana instead of potato if desired.
This recipe is naturally vegan. Just ensure you are using vegetable oil instead of ghee.
To save time, use canned diced potatoes (rinsed well) or boil potatoes in a microwave.
Reduce the amount of oil to 1 tablespoon and add other vegetables like green peas or carrots along with the potatoes for added nutrition.
Reduce or omit the green chilies and red chili powder to make it mild. You can also mash the potatoes slightly for a softer texture.
Adapted versions of this recipe for specific dietary needs: