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Recipe for Pakistani Potato Curry

potato curry

Potato Curry is a timeless dish that embodies the heart of Pakistani home cooking. It’s an easy, fuss-free recipe that requires minimal effort and delivers maximum flavour. Made with simple, pantry-friendly ingredients, this curry is a staple in every household, loved for its versatility and comforting taste.

Whether you’re preparing a quick weeknight meal or a wholesome addition to a family dinner, this Potato Curry is a go-to. Naturally vegetarian and easily adaptable to a vegan diet, it’s perfect for everyone at the table. Best of all, you can whip it up in just 30 minutes, making it the ultimate recipe for busy days or when you’re craving something simple yet satisfying.

Ingredients

  • Potatoes, ½ kg (peeled and cut into medium-sized cubes)
  • Tomatoes, 4 (evenly sliced)
  • Onion, 1 large (thinly sliced)
  • Garlic cloves, 3 (crushed)
  • Ginger paste, 1 teaspoon
  • Curry leaves, 5
  • Red chili powder, 1 teaspoon
  • Salt, 1 teaspoon
  • Turmeric powder, ¼ teaspoon
  • Dry coriander powder, 1 teaspoon
  • Garam masala powder, 1 teaspoon
  • Fresh coriander (for garnishing)
  • Ghee or oil, 1 cooking spoon

Cooking Instructions for Potato Curry

  1. Peel and cut the potatoes into one-inch cubes.
  2. In a cooking pot, heat ghee and add sliced onions.
  3. Cook onions, while stirring occasionally, until they are light brown.
  4. Add tomatoes, garlic and ginger paste and saute for 3 minutes, stirring every half a minute.
  5. Now add salt, red chili, turmeric powder, coriander powder and garam masala and curry leaves, then sauté for 1 additional minute.
  6. Add washed and sliced potatoes and sauté for five minutes on medium heat, stirring once every minute to avoid burning.
  7. Now, add one cup of water and lower the heat to the minimum, cover the pot with a lid.
  8. Leave it for 15 minutes and then check that the potatoes are tender and able to be mashed with a fork under gentle pressure. If they are still hard, give it 5 more minutes on the low heat.
  9. At this point, the curry will still be watery, so it needs to be cooked until it has a thick gravy-like sauce. Bring the heat to medium and stir the potato curry until you are left with a thick sauce resembling applesauce.
  10. Tasty potatoes are ready, garnish with green coriander and serve with flatbread or naan.

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