Description
A hearty Persian potato curry infused with warm spices and flavors, perfect for any gathering.
Ingredients
Scale
- 4 medium Potatoes (Waxy varieties preferred)
- 2 medium Onions (Yellow onions recommended)
- 1 teaspoon Turmeric
- 1 teaspoon Cumin (Adjust to taste)
- 2 cloves Garlic (Freshly minced)
- 1 teaspoon Chili Flakes (Adjust for heat)
- 1 cup Tomatoes (Fresh or canned)
- 1 cup Chickpeas (Canned or cooked)
- 0.5 cup Fresh Herbs (Cilantro or parsley for garnish)
Instructions
- Peel and chop the potatoes into bite-sized cubes.
- In a pan, heat some oil on medium heat. Add the sliced onions and sauté until golden brown.
- Stir in the turmeric, cumin, and garlic, letting the spices mingle for a minute.
- Add the chopped tomatoes and cook until softened.
- Incorporate the potatoes and chickpeas, stirring until coated with spices. Pour in about a cup of water and bring to a gentle boil.
- Reduce heat and let simmer, covered, for about 15-20 minutes or until potatoes are tender.
- Garnish with fresh herbs before serving.
Notes
Opt for waxy potatoes like Red Bliss or Yukon Gold to maintain their shape. Adjust spice levels to personal preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 6g
- Cholesterol: 0mg