Ingredients
Before you start cooking, gather these ingredients, which are likely to already be in your pantry or easily available at your local store:
- 3 large potatoes, peeled and diced
- 2 large onions, thinly sliced
- 3 tablespoons vegetable oil
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 2 cloves garlic, minced
- 1 cup tomato puree
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- Fresh cilantro for garnish
Feel free to substitute vegetable oil with olive oil for a slightly different flavor profile, and if you prefer a bit of heat, consider adding a pinch of cayenne pepper.
Instructions
Let’s dive into the cooking process. Remember, the key is to cook with your senses, just like my grandmother taught me:
- Heat the vegetable oil in a large pan over medium heat. Add the sliced onions and sauté for about 10 minutes until they become golden brown.
- Add the turmeric, cumin, cinnamon, and minced garlic to the onions, stirring for a minute until fragrant.
- Mix in the tomato puree and cook for 5 minutes, allowing the flavors to meld together.
- Add the diced potatoes to the pan, stirring well to coat them in the spice mixture.
- Pour in the water and season with salt and black pepper. Bring the mixture to a simmer, then cover and cook for about 20-25 minutes until the potatoes are tender.
- Once cooked, taste and adjust the seasoning if needed. Garnish with fresh cilantro before serving.
Cooking tip: Don’t rush the process of browning the onions, as they provide a deep, rich flavor that forms the base of this curry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International