By Ujjainee Roy
November 5, 2024
Tibetan cuisine is known for its warm, earthy flavors that provide comfort and nourishment, especially in chilly weather. The Tibetan Potato Curry, also called "Alu Phing Sha," combines potatoes with simple spices and a touch of ginger and garlic, and it's a rich and mildly spiced curry. Perfectly suited for cozy dinners or a hearty lunch, this curry is easy to prepare and pairs beautifully with rice or Tibetan-style steamed bread.
– 4 medium potatoes, peeled and cubed – 1 onion, finely chopped – 1 large tomato, chopped – 3-4 cloves garlic, minced – 1-inch piece ginger, grated – 1-2 green chilies, chopped – 1 tsp turmeric powder – 1 tsp cumin powder – 1 tsp coriander powder – 1/2 tsp chili powder – 1 tsp Himalayan salt – 2 cups vegetable broth – Fresh cilantro – 1 tbsp oil or butter
Heat oil in a large skillet or pot over medium heat. Add onions and sauté until golden brown. Stir in garlic, ginger, and green chilies, and cook for 2-3 minutes until fragrant.
Add turmeric, cumin, coriander, and chili powder, stirring to mix the spices well. Cook for another minute to allow the spices to bloom.
Add potatoes to the pot and toss them in the spice mixture until they’re well-coated. Add tomatoes and salt, and cook for 3-5 minutes, letting the tomatoes soften and blend.
Pour in water or vegetable broth, covering the potatoes. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and the curry thickens.
Garnish with fresh cilantro and serve hot with steamed rice, Tibetan bread, or naan.