Potato Curry (No Onion Garlic)
This is the simplest, easiest potato curry. It has no onion no garlic and uses just one spice. But don't worry, the simplest flavours come together to make a really delicious curry!
Servings: 4 people
Ingredients
- 1 Tablespoon Ghee sub with oil to make this vegan
- 1 Teaspoon Jeera cumin seeds
- ½ Teaspoon grated Ginger
- 1 Green Chilli chopped
- 3 Tomatoes chopped
- 3 Potatoes boiled, peeled and lightly mashed with chunks of potatoes
- 1/2 to 3/4 Teaspoon Salt
- 1 Tablespoon chopped Coriander
Instructions
- Heat ghee in a pan and add jeera (cumin seeds). Once they start spluttering, add ginger and green chillies and saute for a minute
- Add tomatoes and salt and mix well. Cover and cook the tomatoes for 3-4 minutes till they soften and become pulpy
- Add the roughly mashed potatoes to the pan. Remember we are looking for small chunks of mashed potatoes and not a smooth mash. Add 3/4 cup water and mix well.
- Let the curry simmer for 5-7 minutes. The potatoes will absorb all the flavour and soften further
- Creamy, simple potato curry is ready! Adjust the consistency with more water if required. Top with lots of freshly chopped coriander.
Notes
- This is a sattvic recipe because it uses no onion or garlic. If you want to make this normally, you can add half an onion and 3-4 cloves of garlic. Saute before adding the tomatoes
- This can easily become a vegan potato curry if you sub the ghee with oil
- Don't mash the potatoes completely. Keep it chunky
- If you are not making this recipe during a fast, you can even add other vegetables like green peas, cauliflower, etc. to make it more wholesome and nutritious.
Nutrition
Calories: 178kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 343mg | Potassium: 902mg | Fiber: 5g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 46mg | Calcium: 33mg | Iron: 2mg