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–+ servings
Persian Potato Curry

Persian Potato Curry

Discover the rich flavors of Persian Potato Curry, a comforting dish with earthy potatoes and aromatic spices. Perfect for weeknights or gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 900 g Yukon Gold potatoes peeled and cubed
  • 1 pinch kosher salt
  • 2 tablespoons extra virgin olive oil
  • 2 yellow onions thinly sliced
  • 1 large green bell pepper thinly sliced
  • 4 cloves garlic crushed or finely chopped
  • 5 cm fresh ginger peeled and grated
  • 1 red chili seeded and finely chopped
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 medium tomatoes chopped
  • 1 tablespoon tomato paste optional, for depth
  • 1 tablespoon fresh lime juice optional, for tang
  • 1 teaspoon black pepper
  • 1 small bunch fresh cilantro finely chopped

Equipment

  • Large pot with lid
  • Sharp knife and cutting board
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Mixing bowl

Method
 

  1. Boil the potatoes in a large pot with cold water and a pinch of salt until just tender, about 10 minutes. Drain and set aside.
  2. In the same pot, heat olive oil over medium-high heat and sauté sliced onions for 8 minutes until golden brown. Add bell pepper and cook for another 3 minutes.
  3. Stir in garlic, ginger, and red chili, cooking for 1 minute while stirring.
  4. Sprinkle in turmeric, cumin, and coriander and stir to coat the vegetables evenly.
  5. Add chopped tomatoes and cook for 3 minutes until softened. Optionally stir in tomato paste.
  6. Pour in 1 cup of water, return the potatoes to the pot, season with lime juice, salt, and pepper, and mix gently. Let it simmer for 15 minutes with the lid on.
  7. Remove from heat, stir in half the chopped cilantro, and transfer to a serving dish. Garnish with remaining cilantro before serving.

Nutrition

Calories: 320kcalCarbohydrates: 65gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 250mgPotassium: 750mgFiber: 7gSugar: 4gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

For a creamier sauce, mash a few potato cubes before adding them back to the pot. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Use fresh spices for the best flavor, and adjust the chili quantity based on your spice tolerance.
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