Creamy Potato Curry

1Preparing the Spice Mix In a pan, heat vegetable oil (2 tbsp) over medium heat. Add cumin seeds (1 tsp) and mustard seeds (1 tsp). Once they start to sizzle, add the chopped onions and sauté until they turn golden brown.

2Creating the Flavor Base Add the minced garlic, grated ginger, and the spice mix (turmeric, coriander, garam masala (1 tsp), red chili powder (½ tsp)). Cook for another 2 minutes until fragrant.

3Making the Curry Base Stir in the tomato puree (1 cup) and cook for 5 minutes until the oil starts to separate from the mixture.

4Cooking the Potatoes (4 large) Add the cubed potatoes (4 large) and coat them well with the spice mixture. Pour in vegetable broth (2 cups) and simmer for about 20-25 minutes until the potatoes (4 large) are tender and the curry thickens.

5Adding Creaminess and Flavor Once the potatoes (4 large) are cooked, add coconut milk (1 cup) and season with salt and pepper. Simmer for another 5 minutes to let the flavors meld together.

6Serving Suggestions Garnish with fresh cilantro and serve the creamy potato curry hot with rice or bread. Enjoy the rich flavors of this comforting dish!