Potato Curry

Ingredients

• 4 Tbsp. ghee or butter
• 20 fresh curry leaves (optional)
• 1 medium red onion, chopped
• 6 cloves garlic, chopped
• 1″ piece ginger, peeled and minced
• 2 1/2 Tbsp. curry powder
• 1/2 tsp. ground cardamom
• 1 1/2 tsp. kosher salt
• 1/4 c. tomato paste
• 1 Tbsp. granulated sugar
• 1/3 c. heavy cream or coconut milk
• 1 c. low-sodium chicken broth or water
• 3 dried bird’s eye chiles (optional)
• 1 3/4 lb. russet potatoes, peeled and cut into 1½” cubes
• 1 c. peas
• Cooked rice, for serving

Directions

1. In a large pot over medium heat, melt ghee. If using, add curry leaves and fry until translucent and crispy, then transfer and set aside.
2. Add to the pot the onion, garlic, and ginger and stir until fragrant, about 1 minute. Add curry powder, cardamom, and salt and cook, stirring frequently, until onions start to caramelize, about 4 minutes more.
3. Add tomato paste and sugar and stir until lightly caramelized, 1 minute. Add cream, broth, chiles (if using), and potatoes and bring to a simmer. Cook, stirring occasionally, until potatoes are creamy, 25 to 30 minutes.
4. Add peas and stir until warmed through. Top with fried curry leaves and serve with rice.