Potato Curry
Potato Curry features tender chunks of potato gently simmered in spiced ghee with cumin, turmeric, coriander, and a hint of mustard seed and cayenne. Tangy yogurt stirred in at the end adds richness while sweet green peas bring a fresh pop. Serve it warm for a cozy dinner that’s mild, comforting, and crowd-friendly.
- Prep15 mins
- Cook45 mins
- Serves4
- DifficultyEasy
- 1
Warm the ghee in a skillet over medium heat, then stir in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Add the potatoes to the skillet and toss to coat them evenly with the ghee. Cook for 10 minutes, stirring frequently. Add the water to the skillet. Lower the heat to low, and simmer for 30 minutes, until the potatoes are tender.
- 2
Stir the yogurt and peas into the saucepan. Keep cooking until heated through.
- Calories 438.13 kcal High
- Protein 10.11 g Good Source
- Carbs 76.12 g Moderate
- Total Fat 11.84 g Moderate
- Saturated Fat 7.43 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 28.25 mg Moderate
- Sodium 1525.74 mg High
- Fiber 9.16 g Good Source
- Sugar 9.68 g Moderate
- Added Sugar 5.01 g Moderate
- Calcium 367.89 mg Good Source
- Iron 3.89 mg Good Source
- Potassium 1600.99 mg Good Source
- Vitamin A 54.52 mcg_rae Low Source
- Vitamin C 9.07 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Mustard