Bangladeshi Curry

Ingredients

• Fresh cilantro (1/4 cup, chopped (for garnish))
• Water (2 cups)
• Potatoes (2 medium, cubed)
• Chicken or lamb (1.5 pounds, cut into pieces)
• Salt (1 teaspoon (or to taste))
• Red chili powder (1 teaspoon)
• Coriander powder (1 tablespoon)
• Cumin powder (1 tablespoon)
• Turmeric powder (1/2 teaspoon)
• Tomatoes (2 large, chopped)
• Ginger (1-inch piece, grated)
• Garlic (4 cloves, minced)
• Onion (1 large, chopped)
• Oil (3 tablespoons (vegetable or mustard oil recommended))

Instructions

1. Heat the oil in a large pot over medium heat. Once hot, add the chopped onion and sauté until golden brown, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the chopped tomatoes and cook until they soften and begin to break down, about 5 minutes.
4. Sprinkle in the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to combine the spices with the onion and tomato mixture.
5. Add the chicken or lamb pieces to the pot, browning them on all sides for about 5-7 minutes.
6. Fold in the cubed potatoes, ensuring they are well coated with the spices.
7. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes or until the meat is tender and the potatoes are cooked through.
8. Remove from heat and garnish with fresh cilantro before serving hot.