Name: Potato Curry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4 tbsp. ghee or butter -; 20 fresh curry leaves (optional) -; 1 medium red onion, chopped -; 6 cloves garlic, chopped -; 1" piece ginger, peeled and minced -; 2 1/2 tbsp. curry powder -; 1/2 tsp. ground cardamom -; 1 1/2 tsp. kosher salt -; 1/4 c. tomato paste -; 1 tbsp. granulated sugar -; 1/3 c. heavy cream or coconut milk -; 1 c. low-sodium chicken broth or water -; 3 dried bird's eye chiles (optional) -; 1 3/4 lb. russet potatoes, peeled and cut into 1½” cubes -; 1 c. peas -; Cooked rice, for serving -

Ingredients for - Potato Curry

1. 4 tbsp. ghee or butter

2. 20 fresh curry leaves (optional)

3. 1 medium red onion, chopped

4. 6 cloves garlic, chopped

5. 1" piece ginger, peeled and minced

6. 2 1/2 tbsp. curry powder

7. 1/2 tsp. ground cardamom

8. 1 1/2 tsp. kosher salt

9. 1/4 c. tomato paste

10. 1 tbsp. granulated sugar

11. 1/3 c. heavy cream or coconut milk

12. 1 c. low-sodium chicken broth or water

13. 3 dried bird's eye chiles (optional)

14. 1 3/4 lb. russet potatoes, peeled and cut into 1½” cubes

15. 1 c. peas

16. Cooked rice, for serving

How to cook deliciously - Potato Curry

1 . Stage

In a large pot over medium heat, melt ghee. If using, add curry leaves and fry until translucent and crispy, then transfer and set aside.

2 . Stage

Add to the pot the onion, garlic, and ginger and stir until fragrant, about 1 minute. Add curry powder, cardamom, and salt and cook, stirring frequently, until onions start to caramelize, about 4 minutes more.

3 . Stage

Add tomato paste and sugar and stir until lightly caramelized, 1 minute. Add cream, broth, chiles (if using), and potatoes and bring to a simmer. Cook, stirring occasionally, until potatoes are creamy, 25 to 30 minutes.

4 . Stage

Add peas and stir until warmed through. Top with fried curry leaves and serve with rice.