Description
A delightful Persian potato curry combining earthy flavors of potatoes with the sweetness of caramelized onions, perfect for comforting meals.
Ingredients
Scale
- 4 medium Yukon Gold Potatoes (cubed)
- 1 teaspoon Kosher Salt (adjust to taste)
- 3 tablespoons Extra Virgin Olive Oil (or vegetable oil)
- 2 medium Yellow Onions (thinly sliced)
- 1 medium Green Bell Pepper (sliced)
- 3 cloves Garlic (fresh, minced)
- 1 tablespoon Ginger (fresh, minced)
- 1 medium Red Chili (or red pepper flakes to taste)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 2 medium Tomatoes (chopped)
- 1 tablespoon Tomato Paste (optional)
- 2 tablespoons Fresh Lime Juice (optional)
- 1 teaspoon Black Pepper (adjust to taste)
- 1/4 cup Cilantro (chopped, for garnish)
Instructions
- Heat the oil in a large pan over medium heat. Add the sliced onions and sauté until caramelized and golden brown, about 10-15 minutes.
- Add the garlic, ginger, and green bell pepper to the pan. Cook for an additional 5 minutes until the bell pepper softens.
- Mix in the cubed potatoes, turmeric, cumin, coriander, and red chili. Stir until the potatoes are well-coated with spices.
- Pour in the chopped tomatoes and, if using, the tomato paste. Add a bit of water if necessary to prevent sticking.
- Season with salt and black pepper, cover, and cook on low heat for 15-20 minutes, or until the potatoes are tender.
- Remove from heat, squeeze lime juice over the dish, and garnish with chopped cilantro before serving.
Notes
Use Yukon Gold potatoes for the best texture and flavor. Don’t rush the caramelization of the onions for optimal sweetness.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg