Get ready to transform your kitchen into a fragrant Indian spice haven with this mouthwatering curry that promises to tantalize your taste buds and transport you straight to the bustling streets of India! Imagine tender potatoes and crisp spring vegetables dancing in a rich, aromatic curry sauce that's both comforting and exciting - this recipe is about to become your new obsession. Whether you're a seasoned cook or a curious food adventurer, this dish will elevate your home cooking game and impress everyone at your dining table.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 medium potatoes, diced
- 2 cups mixed spring vegetables (carrots, peas, beans)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tablespoons curry powder
- 1 tablespoon ginger-garlic paste
- 2 tablespoons oil
- Salt to taste
- Fresh coriander for garnish
Instructions
- Begin by preparing all your ingredients. Peel and dice the potatoes into small, even cubes to ensure they cook uniformly. Chop the onion and tomatoes, and set them aside. Rinse the mixed spring vegetables (carrots, peas, and beans) under cold water and drain.
- In a large pot or deep skillet, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and slightly golden.
- Add 1 tablespoon of ginger-garlic paste to the sautéed onions. Stir well and cook for an additional 1-2 minutes, allowing the flavors to meld and the raw smell of the paste to dissipate.
- Next, add the chopped tomatoes to the pot. Stir the mixture and cook for about 5 minutes, or until the tomatoes soften and break down, forming a sauce-like consistency.
- Sprinkle in 2 tablespoons of curry powder and salt to taste. Mix well to combine all the ingredients, letting the spices toast for about 1 minute to enhance their flavors.
- Add the diced potatoes to the pot, stirring to coat them in the spiced tomato mixture. Cook for about 5 minutes, allowing the potatoes to absorb the flavors.
- Pour in enough water to cover the potatoes (about 2-3 cups), then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the potatoes are tender.
- After the potatoes have cooked, add the mixed spring vegetables to the pot. Stir gently to combine, and cook for an additional 5-7 minutes, or until the vegetables are tender but still vibrant in color.
- Taste the curry and adjust the salt or spices as needed. Once everything is cooked through and well combined, remove the pot from heat.
- Serve the Indian Curry Potatoes Spring Vegetables hot, garnished with fresh coriander leaves. This dish pairs wonderfully with rice or flatbreads like naan or roti.
Tips
- Ingredient Preparation is Key: Cut potatoes and vegetables into uniform sizes to ensure even cooking and consistent texture.
- Spice Management: Toast your curry powder briefly to awaken its deep, complex flavors before adding other ingredients.
- Liquid Balance: Add water gradually while cooking to maintain the right curry consistency - not too thick, not too thin.
- Fresh is Best: Use fresh ginger-garlic paste if possible, as it provides a more vibrant flavor compared to store-bought versions.
- Vegetable Timing: Add spring vegetables towards the end of cooking to preserve their color, crunch, and nutritional value.
- Garnish Generously: Fresh coriander isn't just a decoration - it adds a bright, fresh note that complements the rich curry.
- Serving Suggestion: Pair with steamed basmati rice or warm naan bread for a complete, satisfying meal.
Nutrition Facts
Calories: 251kcal
Carbohydrates: 43g
Protein: g
Fat: g
Saturated Fat: 1g
Cholesterol: 0mg
