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- 4 medium potatoes, peeled and cubed - 1 large onion, finely chopped - 3 cloves of garlic, minced - 1 tablespoon ginger, grated - 1 large tomato, diced - 1 can (400 ml) coconut milk - 2 tablespoons curry powder - 1 teaspoon turmeric - 1 teaspoon ground cumin - Salt and pepper to taste - 2 tablespoons vegetable oil - Fresh coriander leaves for garnish - Juice of 1 lime When making Persian potato curry, fresh and high-quality ingredients make a big difference. Start with firm, fresh potatoes. I prefer using medium-sized ones for even cooking and a nice texture. The onion adds sweetness, while garlic and ginger give depth to the dish. Diced tomatoes bring acidity and help create a sauce. Coconut milk is key. It adds creaminess and a subtle sweetness. Choose a can that has a good fat content for the best flavor. The spices—curry powder, turmeric, and cumin—are essential. They provide warmth and depth. Don't forget to season with salt and pepper to taste. This enhances all the flavors. Finally, fresh coriander and lime juice brighten the dish just before serving. These last touches elevate the curry and make it truly special. - Large pot - Cutting board - Knife - Measuring spoons - Wooden spoon Having the right tools makes cooking easier. A large pot is crucial for simmering the curry evenly. A good knife and cutting board help you chop the ingredients quickly and safely. Measuring spoons ensure you add the right amount of spices. A sturdy wooden spoon is perfect for stirring and mixing all the flavors together. - Suggested accompaniments like basmati rice or naan bread - Ideas for garnishing with lime juice or coriander Serving this curry with fluffy basmati rice or warm naan bread makes it a complete meal. The rice soaks up the tasty sauce. Naan adds a nice touch for dipping. For garnishing, a squeeze of lime juice adds zest. Fresh coriander leaves sprinkled on top not only look great but also add freshness. Enjoying this dish with friends or family makes it even better. {{ingredient_image_1}} 1. Start by heating the vegetable oil in a large pot over medium heat. 2. Add the finely chopped onion and sauté it for about 5-7 minutes. The onion should become translucent and slightly golden. 3. Next, stir in the minced garlic and grated ginger. Cook these for 1-2 minutes until they smell great. 4. Now, add the diced tomato to the pot. Cook this for another 3-4 minutes until the tomatoes break down and form a nice sauce. 1. Sprinkle in the curry powder, turmeric, and ground cumin. Stir well to coat the onion mixture in these spices. 2. Cook the spices for 1 minute. This toasts them and brings out their flavors. 3. Add the cubed potatoes to the pot. Mix them into the spiced onion mixture. 4. Pour in the coconut milk, season with salt and pepper, and bring the mixture to a simmer. 5. Cover the pot and reduce the heat to low. Let it cook for about 20-25 minutes. Stir occasionally. The potatoes should become tender. 1. Once the potatoes are cooked, squeeze in the lime juice. Taste and adjust the seasoning if needed. 2. Remove the pot from heat. Garnish with fresh coriander leaves. 3. Serve your Persian potato curry with fluffy basmati rice or warm naan bread. For extra flavor, drizzle a bit more lime juice over the curry. To get the best taste, toasting spices is key. When you toast curry powder, turmeric, and cumin, it brings out their rich flavors. Just cook them in the pot for one minute before adding other ingredients. This step makes your curry more aromatic and flavorful. Selecting quality coconut milk is also important. Look for brands that use real coconut with no additives. The creaminess of good coconut milk makes the dish rich and smooth. It balances the spices and adds depth to your curry. Cooking the potatoes just right is essential. Start with medium heat and cover the pot while they cook. This helps them soften evenly. You want them tender but not mushy. Check them after 20 minutes. If they’re still firm, keep cooking. Stir the curry occasionally to prevent sticking. This simple step keeps everything mixed and helps the potatoes soak in the flavors. It also helps avoid burning the bottom of the pot. You can make this dish lighter by using sweet potatoes. They add a nice sweetness and are packed with nutrients. Other veggies like carrots or peas can also work well. Feel free to mix in whatever you enjoy. If you want to cut down on fat, try reducing the coconut milk. You can even use half coconut milk and half water. This still gives you a nice flavor without being too rich. Enjoy experimenting with these healthier options! Pro Tips Use Fresh Spices: Fresh spices will enhance the flavor of your curry significantly. Consider buying whole spices and grinding them just before use for maximum potency. Adjust Consistency: If you prefer a thicker curry, let it simmer uncovered for a few more minutes to reduce the liquid. Conversely, add a splash of water or more coconut milk for a thinner consistency. Garnish Creatively: Besides coriander, consider adding sliced red chili or chopped green onions as a garnish for added color and flavor. Experiment with Vegetables: Feel free to add other vegetables like carrots, peas, or bell peppers to the curry for more texture and nutrition. {{image_2}} To make this curry vegan, use only plant-based ingredients. The main focus is to keep it delicious without any animal products. A great option is to add chickpeas. They are rich in protein and add a nice texture. You can use one can of chickpeas, drained and rinsed. Mix them in with the potatoes for added flavor and nutrition. This keeps the dish hearty and satisfying. If you want to add meat, chicken works well. Cut it into small pieces and cook it with the onions. This usually takes about 10 minutes before you add the spices. If you prefer tofu, use firm tofu. Cut it into cubes and add it with the potatoes. Tofu takes about 20 minutes to cook through. Both options make the dish more filling and flavorful. You can change the spice level easily. For a milder taste, use less curry powder. Start with one tablespoon and taste as you go. If you want more heat, add chili peppers or cayenne pepper. You can also try different curry powders. Each type offers a unique flavor. Experiment to find the mix that you love best! To keep your Persian potato curry fresh, follow these steps: - Cool the curry to room temperature before storing. - Use airtight containers to prevent moisture loss. - Refrigerate the curry within two hours of cooking. - It stays good in the fridge for up to 3 days. If you want to save some for later, freezing is great: - Allow the curry to cool completely. - Place it in freezer-safe bags or containers. - Remove as much air as possible to avoid freezer burn. - It can be frozen for up to 3 months. To eat it later, follow these thawing tips: - Move it to the fridge overnight for thawing. - You can also microwave it on low for quick thawing. When it’s time to enjoy your curry again, reheating is simple: - Use a pot over low heat to warm it gently. - Stir occasionally to keep it from sticking. - You can also use a microwave, heating in short bursts. To keep the flavor and texture, add a splash of coconut milk or water if needed. Persian Potato Curry is a warm, comforting dish that hails from Iran. It combines hearty potatoes with rich spices. The key flavors come from curry powder, turmeric, and cumin. These spices create a fragrant and flavorful base. The addition of coconut milk adds creaminess and depth. This dish is both cozy and satisfying. Yes! Making this curry ahead of time is a great idea. It tastes even better the next day because the flavors meld together. To prep, cook the curry as directed and cool it down. Store it in an airtight container in the fridge for up to three days. When ready to eat, just reheat it on the stove until warm. If you need to substitute coconut milk, you have options. You can use dairy milk for a creamier texture. Plant-based milks like almond or soy can also work. These alternatives change the flavor a bit but still keep it delicious. Just be mindful of the added sweetness in some plant milks. Serving Persian Potato Curry is simple and fun. I recommend pairing it with fluffy basmati rice. The rice soaks up the rich sauce perfectly. You can also serve it with warm naan bread. For a fresh touch, drizzle extra lime juice over the curry. Garnish with fresh coriander leaves right before serving for color and flavor. In this blog post, we explored the steps to make a delicious Persian Potato Curry. We covered the main ingredients, required kitchen tools, and serving ideas. You learned how to prepare, cook, and finish the dish for great flavor. Remember, you can customize the curry with different proteins and spice levels. Lastly, proper storage and reheating can keep your leftovers tasty. Enjoy making this dish and impressing your friends and family with your cooking skills!

Persian Potato Curry

A flavorful and creamy potato curry with aromatic spices and coconut milk.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Persian
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 medium potatoes, peeled and cubed
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 large tomato, diced
  • 1 can (400 ml) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • to taste salt and pepper
  • 2 tablespoons vegetable oil
  • for garnish fresh coriander leaves
  • 1 lime juice

Instructions
 

  • In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent and slightly golden, about 5-7 minutes.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the diced tomato to the pot, and cook for another 3-4 minutes until the tomatoes break down and form a sauce.
  • Sprinkle in the curry powder, turmeric, and ground cumin, stirring well to coat the onion mixture in the spices. Cook for 1 minute to toast the spices.
  • Add the cubed potatoes to the pot, mixing them into the spiced onion mixture.
  • Pour in the coconut milk, season with salt and pepper, and bring the mixture to a simmer.
  • Cover the pot, reduce the heat to low, and let the curry cook for about 20-25 minutes or until the potatoes are tender, stirring occasionally.
  • Once the potatoes are cooked through, squeeze in the lime juice and adjust seasoning if needed.
  • Remove from heat and garnish with fresh coriander leaves before serving.

Notes

Serve with fluffy basmati rice or warm naan bread. Drizzle extra lime juice before serving for added flavor.
Keyword coconut milk, curry, potato, vegetarian