Potatoes are one of my favourite things to eat. The “problem” is, I often want to make Indian potato curry with them, whenever I have them at home. There are so many different ways to prepare potatoes for Indian curries—for instance, you can make it quite gravy-like with tomatoes, ground nuts, and a few other ingredients. You can also make it on the dry side (which is what I did with the recipe below), with lots of jeera (cumin seeds), to be eaten with flat bread (like roti or naan). I love flat bread, but steamed basmati rice? Oh, I just can’t say no to it!
I’m putting this entire meal together in one machine—a Multicooker from Philips. I’ll show you how easy it is to create a delicious, flavourful meal which can be the main course, or a side dish. It’s all vegan/vegetarian. I shared the picture of the ingredients below, which I used to put together the Indian Potato Curry recipe, on social media recently. “That looks yummy!” was exclaimed more than once!
Check out all those fresh ingredients and aromatic spices:
Put together Indian Potato Curry with Steamed Rice
I was able to test out this invaluable kitchen appliance, using 3 functions: boil/steam, brown/sauté, and rice/quinoa. Check out the steps below to put together this recipe for yourself.
Step 1: Steam rice according to Multicooker’s instructions.
My favourite kind of rice is long-grain Basmati rice from Lal-Qilla:
Step 2: Make the Indian Potato Curry recipe below.
- 5-6 Small potatoes (or 3 large potatoes)
- 2 tablespoons vegetable oil
- ½ teaspoon cumin seeds (also called jeera)
- 2 heaped tablespoons Indian curry paste (you can choose whichever flavour is your favourite. I prefer Madras)
- 1 tablespoon cumin powder
- 1 tablespoon turmeric powder
- ½ teaspoon amchar (mango powder)
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1 fresh green or red chilli (chopped)
- 1 Medium onion (chopped)
- 1 ” fresh ginger ((or 1 teaspoon ginger paste) chopped)
- 3 cloves fresh garlic ((or 1 teaspoon garlic paste) chopped)
- 1 Small handful fresh cilantro (chopped)
- Add potatoes to inner pot in Multicooker and cover with enough water so there is about an inch of water above the potatoes.
- Indian Potato Curry boiling potatoes
- Plug in Multicooker. Select Boil/Steam on menu. Select 15 minutes for cooking time. The timer doesn’t start until the water starts to boil. Press and hold the “Start/Cancel” button for 3 seconds.
- When you hear 4 beeps, the potatoes are ready to remove from the inner pot. Remove the inner pot and put potatoes in a colander to drain the water. Rinse potatoes with cold water and scrub if needed.
- [img src=”http://celebratelifesadventures.com/wp-content/uploads/2016/04/multicooker-potato-curry-225×300.jpg” width=”225″ height=”300″ class=”alignnone size-medium” title=”multicooker-potato-curry” alt=”Indian Potato Curry”]
- Chop potatoes and set them aside.
- Wipe down inner pot, so that it is no longer wet. Place it back in to the Multicooker. Press menu until you get to Brown/Sauté.
- Add cumin seeds. When you hear them popping, add oil.
- [img src=”http://celebratelifesadventures.com/wp-content/uploads/2016/04/philips-multicooker-indian-potato-curry-225×300.jpg” width=”225″ height=”300″ class=”alignnone size-medium” title=”philips-multicooker-indian-potato-curry” alt=”Potato Curry Browning”]
- Add chopped onions, ginger, chilli, and garlic. Stir with wooden spoon or silicone spatula until the ingredients are translucent.
- Mix in the spices and salt.
- Add potatoes and stir mixture together. Sauté for a few minutes, stirring occasionally. Then, add curry paste and stir.
- [img src=”http://celebratelifesadventures.com/wp-content/uploads/2016/04/indian-potato-curry-mulitcooker-225×300.jpg” width=”225″ height=”300″ class=”alignnone size-medium” title=”indian-potato-curry-mulitcooker” alt=”potato curry”]
- After about 10 minutes, add in the fresh cilantro.
- Remove curry from the Multicooker and unplug cord.
Step 3: Optional – Kachumber: First, chop half a cucumber in to thin slices and then in to triangles. Next, cube a small onion. Then, cube a small tomato (optional. I don’t usually have tomatoes at home, so I just used cucumber and onions). After that, add in: a splash of mild or white vinegar, ½ a green chilli, and a few sprigs of cilantro (chopped). Finally, mix everything together in a small bowl. Add kachumber to the side of your rice and Indian Potato Curry meal, or eat it on its own on the side.
You can eat this Indian Potato Curry on its own, with rice, or with flat bread. It’s delicious with a side of kachumber (see step 3 above), green chilli chutney, and a glass of mango juice to finish it off!