Tomato-Based Potato Curry with Fresh Coriander

Tender potatoes simmered in a vibrant tomato sauce with cumin and fresh coriander, delivering a balanced, aromatic flavor profile. A staple side dish in Nepali households.

Cuisine: Asian

Category: Vegetarian

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 4 medium, peeled and cubed potatoes
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1 teaspoon, grated fresh ginger
• 2 medium, diced tomato
• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon turmeric
• 1/4 teaspoon chili powder
• 2 tablespoons vegetable oil
• 3 tablespoons, chopped fresh coriander
• 1 teaspoon salt

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat.
2. Step 2: Add 1 medium finely chopped onion and cook for 5 minutes until golden brown.
3. Step 3: Add 2 minced garlic cloves, 1 teaspoon grated fresh ginger, 1 teaspoon cumin seeds, and 1/2 teaspoon coriander seeds, and cook for 1 minute until aromatic.
4. Step 4: Stir in 2 medium diced tomatoes, 1/2 teaspoon turmeric, and 1/4 teaspoon chili powder, and cook for 5 minutes until the tomatoes break down.
5. Step 5: Add 4 medium peeled and cubed potatoes, 1 teaspoon salt, and 1 cup water. Bring to a simmer, cover, and cook for 20 minutes until potatoes are tender.
6. Step 6: Uncover and cook for 5 minutes to thicken the sauce. Stir in 3 tablespoons chopped fresh coriander and adjust salt if needed. Serve hot with rice.