I feel it’s about time I came up with a potato curry. Potatoes are SO prevalent in Indian cuisine, but for some reason, up until now I’ve shied away from using them. I really couldn’t tell you why. They ‘re literally one of the easiest things ever to cook with!
This recipe is loosely modeled after an Aloo Matar that I had at a local Indian joint here in Minnesota once. It was thick, and savory, and chunky and just plain perfect when scooped up with a chunk of roti. Just how curry should be if you ask me! I know that sometimes you see it thinner, more like soup, but I’m a firm believer that food in general, and Indian food in particular, tastes better when eaten with your hands. And it’s much easier to do so when said food is thick and chunky!
I call for making a fresh blend of spices in this recipe by grinding coriander, cumin and caraway in a spice grinder. If you don’t have a high powered spice grinder you can skip this step and add pre-ground spices in slightly less quantity than called for in the recipes (taste as you go!), the flavors just won’t be quite as vibrant but it will still taste delicious. If you do have the proper equipment to grind spices though, I highly recommend it!
I’m not a huge fan of rice with curry, I much prefer bread, as it’s multi-purpose, acting as both spoon and accompaniment. If you do want to eat this with rice though, start the rice cooking about the same time that you add the tomatoes to the curry and they should both finish around the same time. You may also want to add a bit of vegetable stock to the curry while it’s cooking to thin it out, as the rice will absorb some of the liquid when they are served together. Use your best judgment when it comes to adding the veggie stock, keeping in mind that you can always add a bit more liquid, it’s much harder to take it away!
To blanch tomatoes, heat a pot of water to a boil. Slowly lower the tomatoes, one at a time into the water, making sure not to lower the temperature of the water too much. Let the tomatoes sit in the boiling water for a minute or two, and then pull them out with a tongs. Let them cool briefly, and then slide the skins off (you may have to make a small incision with a knife to get the skin started). Doing this makes sure that you don’t have stringy skins left in your curry after the flesh of the tomatoes has broken down. It’s not 100% necessary, but it does make a huge difference in texture!
Let me know in the comments below if you try this curry, and what your favorite types of curry are! I’m always looking for suggestions on what to do next!
- 1 tsp Caraway Seeds
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1 Tbsp Olive Oil
- 1 large Red Onion, diced
- 1 Serrano Pepper, finely minced
- 2 cloves Garlic, finely minced
- 1/2" Peeled Ginger, finely minced
- 2 tsp Garam Masala
- 1 tsp Cayenne
- 1 tsp Turmeric
- 2 tsp Salt
- 4 cups Potatoes, peeled and cut into 1/2 inch cubes
- 3# medium Tomatoes, blanched peeled and roughly chopped
- 2 cups Frozen or Fresh Peas
Toss the whole spices in a hot skillet for 30 - 45 seconds until fragrant. Grind the them to a fine powder in a spice grinder, set aside.
Heat the olive oil in a large, heavy bottomed 5 quart saucepan until it shimmers. Add the onion, pepper, garlic and ginger and stir to combine. Cook until the onion is deeply browned, but not burnt.
Stir in the garam masala, cayenne, turmeric, salt and spice blend. Cook another minute or so until onion mixture smells very fragrant.
Stir the potatoes into the onion mixture until it's completely coated and well combined. Add the tomatoes and stir in. Cover and cook over medium low heat until the tomatoes are broken down and the curry is bubbly, 20 - 30 minutes.
Add the peas and stir in. Cook for another 5 - 10 minutes or until peas are bright green and heated through. Serve with rice or flatbread (poori are great with this!)