Go Back
A bowl of Persian Potato Curry, featuring potatoes in a rich, flavorful sauce, garnished with fresh cilantro.

Persian Potato Curry

A simple and flavorful Persian potato curry, perfect for a weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Persian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry
  • 2 tablespoons vegetable oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper optional
  • 4 medium potatoes peeled and cubed
  • 1 can diced tomatoes 14.5 ounce
  • 2 cups vegetable broth
  • 1/2 cup fresh cilantro chopped
  • salt to taste salt
  • black pepper to taste black pepper

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board

Method
 

  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5-7 minutes.
  3. Add the minced garlic, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
  4. Add the cubed potatoes, diced tomatoes, and vegetable broth to the pot. Stir to combine.
  5. Bring the mixture to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
  6. Stir in the chopped cilantro. Season with salt and black pepper to taste.
  7. Serve hot with rice or bread.

Notes

For a richer flavor, you can add a tablespoon of tomato paste with the spices.