INDIAN POTATO CURRY

INGREDIENTS

3 medium potatoes, washed, peeled and cut into small cubes
1 tbsp garlic paste
1 tbsp red chili powder
½ tbsp cumin powder
½ teaspoon turmeric powder (optional)
1 bunch coriander, finely chopped
salt, to taste
3 tbsp cooking oil
2 cups water

INSTRUCTIONS

Start of by peeling and cutting the potatoes into small cubes.
In a pan of medium heat, add the cooking oil and garlic paste. Cook for 30 seconds and then add the potato pieces. Cook for 2 mins.
Quickly after this, add in the spices, stir for 10 seconds and add in the water. The potatoes should be almost completely submerged in water.
Leave the potatoes to cook on low heat for 20 mins or until the water has evaporated and the curry has thickened. Stir occasionally. Check to see if the potatoes are cooked all the way through and are soft, if not then add one cup more water and let it cook some more.
Once the curry is of the right consistency and the the potatoes are cooked all the way through, add in the coriander and cook for 30 seconds more.
Serve fresh with naan bread or rice. Condiment option: spicy Indian lime pickle

NOTES
1. Cut the potatoes in small cubes, the way we did, if you want to cook it faster. The bigger the potato pieces, the longer it will take for them to cook all the way through.

2. Cook the potato curry on a low to medium heat setting. Potatoes are root-based starches that thicken up and soften up more easily when cooked on low heat. Therefore, when you cook the curry on low heat, not only till it cook all the way through and become soft, it will also make the curry thick and the right consistency.

3. Adding coriander to this curry is KEY to beautiful flavors - it cannot be substituted with parsley unfortunately as both have distinct flavors and aroma.