Ingredients
6 tsp
oil
1 cup(s)
very finely chopped onion, see notes
3 tsp
canned tomato paste, see notes
1 tsp
garlic paste or minced garlic
1 tsp
ginger paste or ginger powder
1 tsp
coriander-cumin powder, see notes
1 tsp
garam masala
1/2 tsp
red chili powder
1/2 tsp
turmeric powder, optional
2 cup(s)
russet potatoes, peed and diced into 1-inch cubes
1/2 tsp
salt
1/4 cup(s)
finely chopped cilantro leaves, for garnish
naan bread or steamed rice, for serving
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Directions 7 steps | 35 Minutes
Step 1
Measure and prep all ingredients.
Step 2
In a large saucepan over medium heat, heat the oil. Add the chopped onions and sauté until turns light brown in color.
Step 3
Turn the heat to low and add the tomato paste or chopped tomato, ginger and garlic paste. Sauté for another 2 minutes.
Step 4
Add the coriander-cumin powder, garam masala, chili powder, turmeric powder and salt. Stir until well combined.
Step 5
Add the chopped potatoes, green peas and water. Stir until well combined.
Step 6
Increase the heat to medium-high and cook for 10-15 minutes or until the curry thickens and the potatoes turn soft but not mushy. If the potatoes are not cooked and the curry is drying up, add a little more water.
Step 7
Garnish with chopped cilantro leaves and serve. Enjoy!
Notes:
- 3 medium-sized russet potatoes will give approximately 2 cups of diced potatoes.
- 1½ medium-sized onion will give approximately 1 cup of finely chopped onion.
- You can substitute 1 cup finely chopped fresh tomato for the tomato paste.
- 1 large tomato will give approximately 1 cup of finely chopped tomato.
- You can add ½ teaspoon coriander powder and ½ teaspoon cumin powder if adding the spices separately.
Nutrition Per Serving
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CALORIES
196
FAT
7.2 g
PROTEIN
4.6 g
CARBS
29.4 g
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