Slow-Cooked Potato Curry with Mustard Oil and Curry Leaves

A fragrant Bengali-style curry where potatoes simmer in a spiced mustard oil base with aromatic curry leaves and fresh herbs.

Cuisine: Indian

Category: Indian

Prep: 20 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

• 1.5 pounds potatoes
• 2 tablespoons mustard oil
• 1/4 cup curry leaves
• 2 green chilies
• 1 tablespoon ginger
• 1 tablespoon garlic
• 1 medium onion
• 1 medium tomato
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• to taste salt

Instructions

1. Step 1: Heat 2 tablespoons mustard oil in a heavy pot over medium heat until shimmering. Add 1/4 cup chopped curry leaves and 2 slit green chilies, sautéing for 1 minute until leaves crisp.
2. Step 2: Add 1 medium chopped onion and cook until golden, about 5 minutes. Stir in 1 tablespoon grated ginger and 1 tablespoon minced garlic, cooking for 1 minute until fragrant.
3. Step 3: Add 1 medium chopped tomato, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, and salt to taste. Cook for 3 minutes until tomato softens and oil separates.
4. Step 4: Add 1.5 pounds peeled and cubed potatoes, 1 teaspoon garam masala, and 1 cup water. Stir to combine, then cover and simmer on low heat for 35 minutes until potatoes are tender.
5. Step 5: Uncover and cook for 5 more minutes to thicken sauce. Remove from heat and let rest 10 minutes before serving.