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Potato and Red Onion Curry
[Vegan]

Author Bio

Anupama Paliwal is an author, entrepreneur, designer, recipe developer, food stylist, food photographer, and founder... Read More

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Potato and Red Onion Curry [Vegan]

Dairy Free

The flavors and texture of this curry are spectacular. Imagine melt-in-mouth potatoes with velvety onions and spicy, tangy flavor. The potatoes and onions are fried and then simmered in buttery and spicy tomato gravy. Each bite of this curry will make you want to go back for seconds. If you... Read More

Ingredients You Need for Potato and Red Onion Curry [Vegan]

For the Vegetables:

5 large potatoes, peeled
4 large or 8 small red onions
Oil, for frying
1 teaspoon salt

For the Curry:

4 tablespoons oil
1 teaspoon cumin seeds
1 bay leaf
3/4 cup onion paste
2 tablespoons ginger-garlic paste
3/4 cup tomato purée
2 green chilis, chopped
Salt, to taste
1 teaspoon Kitchen King masala
1/2 tablespoon coriander powder
1/2 tablespoon Kashmiri red chili powder
1/2 teaspoon turmeric powder
1/2 tablespoon garam masala powder
1 tablespoon vegan butter
2 tablespoons vegan Greek yogurt
4 tablespoons cashew cream
1 tablespoon kasuri methi
1/2 cup water, or as needed
Chopped cilantro, for garnish

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How to Prepare Potato and Red Onion Curry [Vegan]

Quarter the potatoes and prick each piece with a fork. Quarter the onions.
Boil water in a pot and add salt to it.
Add potatoes and cook, covered, for 5-7 minutes. Drain potatoes on an absorbent paper and set aside.
Add onions to the same water and boil, covered, for 5-7 minutes. Drain onions on an absorbent paper and set aside.
Heat enough oil in a pan, then fry potatoes and onions. Drain on an absorbent paper and set aside.
Heat oil in another pan. Add cumin seeds and bay leaf. When the seeds start to splutter add onion paste. Mix well and sauté for 4-5 minutes.
Add ginger-garlic paste and green chilies. Cook for 2 minutes.
Add Kitchen King masala, coriander powder, Kashmiri red chili powder, turmeric powder, and garam masala Mix well and cook for 2-3 minutes.
Add tomato purée and salt. Mix well and cook covered for 5 minutes.
Add kasuri methi along with yogurt and cashew cream. Mix well and cook for a minute.
Add water and mix well. Now, add fried potatoes and fried onions. Coat well and add vegan butter.
Mix again and cook covered for 3-4 minutes.
Add chopped cilantro and mix well. Remove from heat.
Garnish with kasuri methi, coriander, and drizzle with some additional cashew cream.
Serve with hot naan or any other flatbread.

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