Cayenne Potato Curry Recipes

EASY-PEASY POTATO CURRY RECIPE BY TASTY

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!

CURRY ROASTED POTATOES

Steps:

• Remove seeds from cardamom pods. In a dry small skillet over medium heat, toast the cloves and the fennel, cumin, coriander, mustard and cardamom seeds until aromatic, about 1-2 minutes. Cool., Transfer to a spice grinder or a mortar and pestle (in batches if necessary); grind until mixture becomes a powder. Stir in the turmeric, salt and cayenne., In a large bowl, combine oil and spice mixture. Add potatoes; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 425° for 16-20 minutes or until golden brown, turning once., Meanwhile, combine yogurt and mint in a small bowl. Serve with potatoes.

POTATO CURRY

Steps:

• Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
• Mix the yogurt and peas into the saucepan. Continue cooking until heated through.

CAYENNE POTATO CURRY

Steps:

• In a large nonstick frying pan put the oil and heat over high heat.
• Once the pan is hot, add the potatoes. Stir-fry frequently until the potatoes are golden brown, around 20-25 minutes. You may need to reduce the heat to medium-high after the potatoes have cooked a bit.
• The last 2 minutes of cooking stir in the cayenne, green onions and salt.
• Serve at once.
• This type of recipe doesn't usually have onions, but I like the mild flavor of the green ones.
• Tips to have this recipe come out: use a nonstick frying pan, stir frequently so that the potatoes don't stay stuck together, cook over fairly highish heat except maybe the last few minutes, use potatoes that have a lower starch content (like red potatoes).

GROUND BEEF AND POTATO CURRY

Steps:

• Heat oil in a saucepan.
• Add onions and saute till they start to turn a light golden colour.
• Add curry leaves, cardamoms, cloves, cinnamon stick.
• Stir and then add ginger garlic paste, methi.
• When onions are a golden colour, add tomatoes and stir.
• Keep heat at medium-high.
• In a small bowl, add remaining spices with about 1/4 cup of water to form a soupy mixture.
• Add this to the onion-tomato mixture in pan.
• Let the spices cook for about 3 min.
• Add meat and lower heat.
• Stir frequently to mix the spices in and to prevent the meat from clumping.
• Add a bit of water and potatoes.
• Cover and cook till potatoes are cooked.

VEGETARIAN POTATO AND CAULIFLOWER CURRY

Steps:

• Bring a large pot of water to a boil with 1 teaspoon salt. Add potatoes; boil until easily pierced with a fork, about 10 minutes. Transfer potatoes to a strainer using a slotted spoon; rinse with cold water. Add cauliflower to boiling water; cook until easily pierced with a fork, 3 to 5 minutes. Transfer cauliflower to strainer using slotted spoon; rinse with cold water. Reserve 1/2 cup cooking liquid.
• Combine 3 tablespoons water, curry powder, coriander, cayenne, and saffron in a small bowl until paste forms. Let curry paste stand until flavors blend, about 10 minutes.
• Heat ghee in a stockpot over medium heat. Add cumin seeds; cook and stir until seeds begin to pop. Add onion and remaining 1 teaspoon salt; cook and stir until onions begin to soften, about 3 minutes. Add curry paste; cook and stir until fragrant, about 2 minutes more. Add lemon juice, reserved cooking liquid, potatoes, cauliflower, and garbanzo beans; stir well to combine.
• Stir green peas, coconut milk, and cilantro into potato-cauliflower mixture; simmer until vegetables are heated through and mixture has thickened slightly, about 10 minutes.