Crunchy Potato Curry Recipes
POTATO CURRY
This is a great creamy curry recipe. It is very mild, and unlike typical curries. A crowd pleaser!
Provided by Jen Schaffer
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 64.7 g, Cholesterol 28.3 mg, Fat 11.3 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 6.7 g, Sodium 676.7 mg, Sugar 8.2 g
EASY-PEASY POTATO CURRY RECIPE BY TASTY
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
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
CRUNCHY ROAST POTATOES
Crispy roast potatoes are an essential part of the perfect roast lunch. If you like parsnips, roast them in exactly the same way
Provided by Sarah Cook
Categories Side dish
Time 1h20m
Number Of Ingredients 3
Steps:
- Heat oven to 220C/200C fan/gas 6. Bring a large saucepan of water to the boil, add the potatoes, then boil for 5 mins. Drain the potatoes well, then shake in the colander (or back in the pan), to rough up the edges a little. Tip into your largest roasting tin and sprinkle with the flour and some salt. Stir, then drizzle over the oil and stir again so that no dusty flour remains.
- Roast for 50 mins, putting them in the oven on the bottom shelf when you take the foil off the chicken (see 'Goes well with' recipe). When you take the chicken out, give the potatoes a stir, then they should need 20 more mins to finish on the top shelf while you make the gravy and set the table.
Nutrition Facts : Calories 233 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
CRISPY ROASTED POTATOES
As a kid growing up, I always loved these slightly spicy, yet crispy, roasted potatoes. If only I had known then how easy they were to make!
Provided by Lindsay W
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
- Place potatoes into a large bowl.
- Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
- Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 36.5 g, Fat 8.4 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 195.2 mg, Sugar 2.4 g
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- Heat the oil in a large saucepan over medium high heat until visibly hot. Stir in the channa and urad lentils and fry until lightly browned. Add the mustard seeds. When they begin to pop, lower the temperature to medium and stir in the cumin seeds, curry leaves and asafetida and fry for a further 30 seconds before adding the chopped onion. Fry the onion for about five minutes until translucent and soft and then add the ginger, diced tomatoes and chillies. Add the turmeric powder and chilli powder and mix it all up.
- Now add the potatoes and stir in just enough water to cover. Simmer for about five minutes and the add the gram flour. Whisk it well so that there aren’t any lumps.
- To serve, season with salt to taste. Some people like this curry a little sweeter so you can add sugar to taste as well but I usually don’t. Garnish with the fresh coriander leaves and serve with rice or preferably puris.
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- Peel the potatoes and chop into bite-size chunks. Place the potatoes in a large pot, top with water and season with salt. Bring the water up to a boil and parboil for 10 minutes. Drain and set aside.
- Saute the onions, garlic and ginger in a large pot until soft and fragrant. Add the spices and cook for another minute.
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