Dry Potato Curry

Name: Dry Potato Curry
Cook time: 50 min
Total time: 50 min
Yield: 4
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)

Easy

50mins

4

Vegan

Rated 5 stars by 1 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.