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–+ servings
Persian Potato Curry

Persian Potato Curry

Discover the rich flavors of Persian Potato Curry, a comforting dish with spiced potatoes and caramelized onions. Easy to make and perfect for any occasion.
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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 cubed
  • 1 pinch kosher salt
  • 2 tbsp 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 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 medium tomatoes diced
  • 1 tbsp tomato paste optional, for intensity
  • 1 tbsp fresh lime juice optional, for tang
  • 1 tsp black pepper
  • 1 bunch cilantro finely chopped

Equipment

  • Large pot or Dutch oven
  • Sharp knife and cutting board
  • Wooden spoon or spatula

Method
 

  1. Boil the potatoes until just tender, about 10 minutes, then drain and set aside.
  2. Heat olive oil in a large pot over medium-high heat and sauté onions until golden, about 8 minutes.
  3. Add bell pepper to the pot and cook for another 3 minutes.
  4. Stir in garlic, ginger, and red chili and cook for 1 minute.
  5. Sprinkle in the turmeric, cumin, and coriander, mixing to coat the vegetables.
  6. Add diced tomatoes and cook gently for 3 minutes; stir in tomato paste if using.
  7. Return the potatoes to the pot, add lime juice, and season with salt and pepper; pour in a cup of water.
  8. Cover and simmer for 15 minutes, stirring occasionally, until potatoes soak up flavors.
  9. Remove from heat, stir in most cilantro, and garnish with remaining cilantro before serving.

Nutrition

Calories: 250kcalCarbohydrates: 45gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 250mgPotassium: 750mgFiber: 6gSugar: 3gVitamin A: 5IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

This dish pairs beautifully with rice or naan bread. To thicken the sauce, mash a few potato pieces against the side of the pot. Leftovers can be stored in an airtight container for up to 4 days, and it can be frozen for up to 3 months. Feel free to customize with other vegetables like carrots or cauliflower. Garnish generously with cilantro to brighten the dish.
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