Dry Potato Curry
Easy
50mins
4
Vegan
Dry Potato Curry
Rated 2.9 stars by 16 users
Servings
4 as a side
Cook Time
50 minutes
Ingredients
-
4 large potatoes
-
4 tbsp oil or ghee
-
2 ½ cm piece ginger, peeled and grated
-
2 green chillies, finely chopped
-
3 tsp Gewürzhaus Panch Phoron
-
4 Gewürzhaus Curry Leaves
- ½ tsp Gewürzhaus Chilli Flakes (hot)
- ½ tsp Gewürzhaus Asafoetida
- ½ tsp Gewürzhaus Cumin (ground)
- ½ tsp Gewürzhaus Coriander (ground)
-
½ tsp Gewürzhaus Turmeric Powder
-
½ cup water
- Gewürzhaus Pyramid Salt
-
Juice of ½ lemon
-
¼ cup coriander leaves
- Gewürzhaus Black Lava Sea Salt (optional)
Directions
Peel the potatoes and cut into 3 cm cubes.
Heat 4 tbsp oil or ghee in a large frying pan, add the Panch Phoron and chilli flakes. Sauté until it begins to pop, then add the ginger, green chilli and curry leaves. Cook for about 4 min, stirring regularly to keep it from burning.
Add the potatoes, asafoetida, cumin, coriander, sea salt and turmeric and stir to evenly coat. Add a ½ cup of water, cover and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally to make sure the potatoes are evenly cooked, don’t stick to the pan too much and do not burn.
Add the lemon juice and stir to combine, cooking for an additional 5 minutes.
To serve
Serve garnished with coriander leaves and a sprinkle of Gewürzhaus Black Lava Sea Salt.
