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This easy weeknight potato curry is for all of the chicken tikka masala lovers out there who want an easier vegetarian version that doesn’t involve chickpeas. The sauce is very similar to an Indian tikka masala curry sauce, which is mainly made of tomato puree, heavy cream, and a variety of spices such as garam masala, turmeric, and paprika. The main ingredient here is potato, and I used fingerling potatoes with skins on, which are tiny stubby finger-shaped potatoes. These potatoes are pan-seared before simmering in tikka masala sauce until flavorful and very tender. These delicious potatoes coupled with amazing curry sauce over a bed of rice is crazy good, and you’ll be licking every last bit of that sauce off your plate.
Ingredients
- 1 pound fingerling potatoes cut into 1-inch chunks
- 1 tablespoon canola oil
- 15 ounce can tomato sauce or puree
- 1 cup heavy whipping cream
- 5 cloves garlic minced
- 1 tablespoon lemon juice about half a lemon
- 2 teaspoons garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- basmati rice
- naan
- freshly chopped cilantro
Instructions
- Heat canola oil in a 3 quart or larger pan. Add fingerling potatoes, sauteing until they are crisping around the edges, about 10 minutes, stirring occasionally.
- Add garlic to the pan and cook until it browns, about 1 minute. Add all remaining sauce ingredients, stirring to mix. Bring to a simmer. Cover with a lid and decrease the heat to medium-low. Cook until the potatoes are tender, about 15 minutes.
- Uncover the pan and stir. Serve hot with basmati rice or naan. Garnish with cilantro.
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