This potato curry is a simplified of dum aloo, a Kashmiri dish where potatoes are fried and them slowly cooked in a savory tomato-based gravy. Instead of being deep-fried, the potatoes are cooked until soft and then quickly pan-fried with cumin before being tossed in a richly spiced, creamy tomato gravy. It's served with star anise-infused rice, which adds notes of licorice. This is a simple, budget-friendly recipe that will satisfy your taste buds while not calling for a huge list of ingredients.
Easy Potato Curry With Star Anise Rice [Vegan, Gluten-Free]
- 1 serving rice
- 1/2 cup water
- 1/2 star anise
- 5 Fingerling potatoes (about 7 ounces)
- 2 tablespoons oil
- 1/4 onion
- 1 garlic clove
- 1/2 teaspoon each of the following: mustard seed, cumin seed, coriander powder, turmeric, and ginger powder
- Salt, to taste
- Cilantro, for garnish
- 6 tablespoons coconut milk from can
- 6 tablespoons tomato sauce or diced tomatoes
- Cook 1 serving of rice with water and 1/2 of a star anise.
- Boil potatoes until soft, but not mushy.
- Let potatoes cool then remove skin.
- Sauté chopped onions and garlic with 1 tablespoon oil and salt.
- Once they start to soften add 1 teaspoon mustard seed and 1 teaspoon cumin seed.
- Once mustard seeds start to pop add 6 tablespoons each of coconut milk and tomato sauce/
- Add the rest of the spices (1 teaspoon of each; coriander powder, turmeric, and ginger powder).
- Throw everything in the blender and blend until smooth.
- Optionally, fry up the peeled boiled potatoes in 1 tablespoon oil and a sprinkle of cumin seeds.
- Mix curry sauce with potatoes and top with chopped cilantro. Serve with rice.