Cilantro Infused Potato Curry

One Pot Cilantro Potato Curry: Seen at the end of the cooking cycle

This is a beaut of a recipe. It is a hearty one pot meal that cooks in about 45 minutes, less if the potatoes are diced smaller. It is packed with spice and veg: potatoes, onion, tomato, and cilantro. The cilantro is the dominant flavor owing to its aroma. The other flavors blend together to compliment the cilantro. Cooked down correctly it becomes stew like as the potatoes are mashed down at the end of the cook time. I originally found two similar recipes in Indian cookbooks, added and subtracted ingredients, and made it my own. 

I use a large covered saucepan stove top (3-4 quart size), a good chopping knife, and one cutting board. 

INGREDIENTS

Vegetable Oil

1/2 to 1 sweet Onion Sliced

1 TSP Cumin seeds

1/4 TSP Cayenne

1/4 TSP  Turmeric

1/2 TSP Black Pepper Ground

1 TSP Mustard Seed

1 Fingerling Chili Pepper whole (Optional)

1 large handful of well chopped Cilantro

One can of diced tomatoes (14-16 oz) including the liquid

3-6 brown potatoes, peeled and diced

Water as needed

1 TSP Salt

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INSTRUCTIONS

Put a thin layer of vegetable oil (any flavorless oil) on the bottom of a saucepan. Tilt the pan to coat the bottom.

Slice 1/2 to 1 sweet onion. No need to dice or mince, just large slices because by the end the onion will have cooked down enough to fall apart.

Turn the heat to medium high and cover the oil and onion while you measure the spice and chop the cilantro. You want to soften the onion; no need to brown or caramelize.

Spice:

1 TSP Cumin seeds

1/4 TSP Cayenne

1/4 TSP  Turmeric

1/2 TSP Black Pepper Ground

1 TSP Mustard Seed (once you try mustard seed you will never want to substitute with ground mustard. NEVER use prepared mustard in Indian dishes)

1 Fingerling Chili Pepper whole (Optional)

1 large handful of well chopped Cilantro (Did you know the stems are packed with flavor too?) Generally this is a bunch found in most produce sections.

Add all the spice.

Then add one can of diced tomatoes (14-16 oz) including the liquid. My husband prefers the petite diced.

Turn the heat down to medium and cover.

Peel and dice 3-6 potatoes. The goal is to fill the pot with potatoes and water so use as many as you need. By dicing the potatoes smallish, it will reduce the cook time. Thoroughly rinse all the potatoes. Add potatoes to the pot with enough water to cover everything. 

Continue to cook on medium with the lid off. Stir occasionally.

Cook until the potatoes are cooked through. 

Add 1 TSP salt.

By the time the potatoes are done a lot of the liquid will have cooked off. Mash some of the potatoes to thicken. 

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OPTIONAL YOGURT SAUCE to top:

1 Cup PLAIN, Whole Yogurt

A good smattering of salt

Several pinches of sugar

1/8 TSP Ground Cumin (Optional)

Some well chopped and seeded cucumber (preferred but optional)

Some chopped tomato (Optional)

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NOTES:

Some folks hate Cilantro. I have tried this recipe without Cilantro and it is boring. I would have to amend the spice blend to compensate for the loss of Cilantro and, quite frankly, I love Cilantro so I have not tried to alter the recipe. 

If you are increasing the portions, do not exceed 1 TSP Turmeric as it can bitter the flavor of the dish. 

Chilis need to be added in moderation also if increasing the recipe.