Description
A delightful Persian potato curry that warms the soul and tantalizes the taste buds with savory flavors and tender potatoes.
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
- Prepare the Ingredients: Peel the potatoes and cut them into cubes. Slice the onions thinly. Rinse and drain the chickpeas if using canned ones.
- Cook the Onions: In a large pan, heat some oil over medium heat. Add the sliced onions and sauté until they turn caramelized and golden brown, about 8-10 minutes.
- Add Spices and Potatoes: Sprinkle in the turmeric, cumin, minced garlic, and chili flakes, stirring to combine. Then, add the cubed potatoes, ensuring they are well-coated with the spice mix.
- Add Tomatoes and Chickpeas: Pour in the tomatoes and chickpeas, mixing everything well. Add enough water to cover the vegetables, bring to a boil, and let it simmer for about 15-20 minutes or until the potatoes are tender.
- Finish and Serve: Taste and adjust the seasoning. Garnish with fresh herbs and serve hot with rice or bread.
Notes
Store leftovers in the fridge for up to 3-4 days or freeze for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg