Creamy Potato Curry in Roasted Red Pepper Gravy

Make a flavorful creamy potato curry with roasted red bell pepper, tomatoes, and aromatic Indian spices. This delicious vegetarian Indian curry is perfect for weeknight dinners or festive meals.

restaurant_menu Yields: 1 Serving

Cooking Time: 60 minutes

Ingredients

1 teaspoon onion powder
1 tablespoon coriander powder
1/8 teaspoon turmeric powder
1/8 teaspoon red chili powder
1 tablespoon curry powder
1 teaspoon cumin powder
1 tablespoon Garam Masala spice, found in Indian grocery stores
4 whole potatoes
Salt to taste
1 onion
1/8 teaspoon Amchoor Powder (Dried Mango Powder)
1/2 teaspoon Kitchen King Masala, found in Indian grocery stores
5 whole cloves
2 small pieces of ginger, peeled
2 dried curry leaves
1 red bell pepper
2 whole tomatoes

Instructions

Take some olive oil in a non-stick pan and heat it.
Add ginger, garlic, red bell pepper, tomatoes, onion, and cloves to a mixer or food processor. Blend into a fine puree.
Add the puree to the heated pan with oil.
Add the spices to the onion, tomato, and red pepper puree: ginger powder, onion powder, coriander powder, chili powder, turmeric powder, and curry powder.
Cover the pan with a lid and let it cook.
Let the spices cook for approximately 10 minutes.
Slice the potatoes vertically, then chop each slice into small square pieces.
Add the potatoes to the pan.
Cook the potatoes for about 30 minutes, until they become soft. Stir frequently so the potatoes combine well with the onion, tomato, and red pepper gravy.
Add salt to taste.
Add a little Kitchen King Masala, Garam Masala powder, and Amchoor powder. These spices can be found at Indian grocery stores.
Your curry is ready! Enjoy it with Garlic Naan or Roti. Roti is a lighter option compared with naan.