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–+ servings
Persian Potato Curry

Persian Potato Curry

Discover the rich flavors of Persian Potato Curry, a comforting dish with caramelized onions and bold spices. Perfect for any meal!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 900 g Yukon Gold potatoes peeled and cut into 5-7 cm cubes
  • to taste 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 piece of ginger peeled and finely grated
  • 1 red chili seeded and finely chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 medium tomatoes chopped
  • 1 tablespoon tomato paste (optional)
  • 1 tablespoon fresh lime juice (optional)
  • to taste black pepper
  • 1 small bunch cilantro finely chopped

Equipment

  • Large pot
  • Sharp knife and cutting board
  • Wooden spoon or spatula
  • Measuring spoons
  • Cooking utensils

Method
 

  1. Boil the potatoes in a pot covered with water and a pinch of salt until just tender, then drain and set aside.
  2. In the same pot, heat olive oil over medium-high heat, add sliced onions, and caramelize them for about 8 minutes.
  3. Add the bell pepper and cook for another 3 minutes.
  4. Stir in garlic, ginger, and red chili; cook for about a minute until fragrant.
  5. Add turmeric, cumin, and coriander; stir well to coat the onions and peppers.
  6. Add chopped tomatoes and cook for about 3 minutes, breaking them down into a sauce.
  7. Pour in a cup of water, add boiled potatoes, lime juice, and season with salt and pepper; simmer for 15 minutes.
  8. Stir in most of the cilantro, reserving some for garnish, and serve while hot.

Nutrition

Calories: 250kcalCarbohydrates: 50gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 400mgPotassium: 800mgFiber: 7gSugar: 2gVitamin A: 5IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

This dish tastes even better the next day as the flavors deepen. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat with a splash of water to adjust the consistency.
For an authentic touch, serve with a dollop of yogurt or a wedge of lime.
Leftovers can be mashed and mixed with eggs for breakfast, or stuffed into wraps for a quick lunch.
Adjust spiciness to taste by modifying the amount of chili used.
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