Indian Potato Curry
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Khin's Kitchen · by Khin

Indian Potato Curry

NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 8%
CARBS 30G56% OF CAL
6G FIBER0G ADDED5G INTRINSIC18G OTHER5G TOTAL SUGAR
FAT 10G41% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender potatoes simmered in classic Indian spices and fresh herbs for an aromatic, satisfying vegetable curry. Serve with rice or naan for a complete meal.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 500 grams Potato (Yukon gold, Russet, Maris Piper, or a choice of potato ( About 17.6 oz ), cut small dice)
  • 2-3 Tomato (Ripened vined tomato, Finely chopped )
  • 2-3 Onion (Shallots or brown onion, Finely chopped)
  • 1 tbsp Garlic (Grated garlic or garlic paste)
  • 1 tsp Ginger (Grated ginger or ginger paste)
  • 2-3 Green chilli (Cut thin slices)
  • handful Coriander (Roughly chopped)
  • 2-3 tbsp Cooking oil
  • 1 cup Water (About 230 ml ( add more or less water accordingly ))
  • 8-10 leaves Curry leaves (Optional )
  • 3-4 Dried chillies (Soak in water for 15 minutes, discard seeds and cut small pieces)
  • 1 tsp Cumin seeds (Zeera/jeera seeds)
  • 1 tsp Mustard seeds
  • 2 tsp Chilli powder
  • ½ tsp Turmeric
  • ½ tsp Coriander powder
  • ½ tsp Cumin powder
  • 2 tsp Garam masala
  • 1 tsp Salt
PREP
10M
SODIUM
654MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.