Liia and Agu brought us some curry powder from Vietnam a few months ago and I thought it was about time I did something with it. I decided to try and whip up some potato curry with it and since the end result was pretty awesome, I decided to share the recipe 😀
- 1,2 kg potatoes
- A small piece of ginger (around 5cm)
- 1 jalapeno pepper
- 2 tsp cumin seeds
- 1 tsp sugar
- 2 tsp of curry powder
- Salt to taste
- Juice from half a lemon
- Some oil for cooking
- 5dl of water (or more if you feel it’s needed)
- Plain yoghurt and Indian bread for serving (optional)
Boil the potatoes and peel them once they have cooled down enough. Cut half of the potatoes into bite-sized pieces and set aside. Mash the other half of the potatoes thoroughly with a masher.
Next chop the chili and the ginger into almost a paste. I used a mezzaluna to do this, but you may probably use a food processor or any other method for this as well.
Heat some oil in a bigger pan and add the cumin seeds when the pan is hot. Saute the seeds until they start to brown. Some of the seeds may pop and jump out of the pan, so be careful not to burn yourself!
Next add in the chili and the ginger. Saute for a minute.
After that add the cut up potatoes with 5dl of water, mix well, bring it to boil and let it simmer for 2-3 minutes.
Then add in the potato mash and simmer for another minute. If the curry feels too thick to your taste, add in more water.
Add in the curry powder, teaspoon of sugar, some salt to taste and squeeze in the lemon juice. Let it simmer again for a minute or so. And it’s done!
Serve the curry with a couple of spoonsful of plain yoghurt over it and with some Indian style bread. I tried making my own naan bread this time and it didn’t turn out very naan-ish, but it was still pretty nice with the curry 🙂
I hope you’ll enjoy!