Aloo Kurma Potato Curry Recipe By Tasty

ALOO KURMA (POTATO CURRY) RECIPE BY TASTY

Aloo Kurma (Potato Curry) Recipe by Tasty image

Here's what you need: potato, olive oil, whole spice, curry leaves, onion, ginger garlic paste, tomato, green chiles, cashews, poppy seeds, coconut powder, garam masala, red chili powder, water, salt, turmeric powder, coriander leaves

Provided by Sravani Kathi

Categories Dinner

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 cups potato, cubed
2 tablespoons olive oil
whole spice, 4 cloves, 6 black peppercorns, 2 cardamom, 1 star anise, 1 inch cinnamon, 1 teaspoon black cumin seeds
1 sprig curry leaves
1 cup onion, chopped
1 tablespoon ginger garlic paste
½ cup tomato, chopped
2 green chiles, chopped
12 cashews
2 tablespoons poppy seeds
2 tablespoons coconut powder, (fresh or dried)
1 tablespoon garam masala
1 tablespoon red chili powder
water
salt
1 teaspoon turmeric powder
1 handful coriander leaves, chopped

Steps:

Add cashews, poppy seeds, coconut powder, and a little water in a blender and grind into a fine paste.
Heat a pan on medium-high heat and add oil.
Add in the whole spices and curry leaves, after a minute add in the chopped onion, green chilies, little salt, turmeric powder, mix and cook until the onions are translucent.
Add the ginger garlic paste and mix well. Let cook for 2 minutes.
Add chopped tomatoes and a little salt and cook until tomatoes are done.
Add in the cubed potatoes, red chili powder, garam masala, salt according to taste, and ground spices mixture and mix well. Then, add water, level until the whole mixture is just immersed and mix well.
Cover and cook on medium heat for about 15 - 20 minutes or longer if the potato is not cooked, stirring in between
Turn off the heat, garnish with coriander leaves and serve with naan or rice.

Nutrition Facts : Calories 318 calories, Carbohydrate 46 grams, Fat 13 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams

EASY-PEASY POTATO CURRY RECIPE BY TASTY

Easy-Peasy Potato Curry Recipe by Tasty image

Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories Dinner

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
4 teaspoons curry powder
1 ½ teaspoons paprika
1 teaspoon cayenne
2 teaspoons cumin powder
½ teaspoon allspice
2 teaspoons fresh ginger, minced
½ teaspoon black pepper
2 lb potato, peeled and cubed
15 oz chickpeas, 1 can, drained
1 cup vegetable broth
1 tablespoon lemon juice
14 oz diced tomato, 1 can
14 oz coconut milk, 1 can
rice, cooked, for serving
naan bread, for serving
fresh cilantro, chopped, for garnish

Steps:

Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
Add the garlic and saute for about 2 minutes, until fragrant.
Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
Add the potatoes and mix well until well-coated in spices.
Add the chickpeas and stir to incorporate.
Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
Serve with cooked rice and naan and garnish with fresh cilantro.
Enjoy!

Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams

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