Curried Potatoes Recipe Recipe Cards
CURRIED CUMIN POTATOES
A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.
Provided by DRAGONSBANE
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
- Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g
CURRIED POTATOES
Make and share this Curried Potatoes recipe from Food.com.
Provided by Dienia B.
Categories Mashed Potatoes
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat oil
- add mustard seeds and onions
- fry until seeds pop
- add garlic and spices and ginger.
- mash the potatoes into oil and spices may need to add water to keep from sticking
- lastly add lemon juice.
Nutrition Facts : Calories 239.9, Fat 4, SaturatedFat 0.6, Sodium 599.2, Carbohydrate 47.2, Fiber 6.3, Sugar 4.3, Protein 5.9
CURRIED ROAST POTATOES
This indian inspired dish is a nice side dish for any meal. I've been using it for a few years and love it. It can be found in a very nice cook book called "The complete book of Indian Cooking" by Veronica Sperling and Christine McFadden -if you come across this book I recommend you buy it! Grinding the fresh spices in this recipe captures all the flavour before it has a chance to dry out but I'm sure that you could try your favorite curry powder with success if you don't have the called for supplies.
Provided by Nurbel
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grind the cumin and coriander seeds together with a mortar and pestle (or spice grinder).
- Melt the butter gently in a roasting pan and add the tumeric, mustrad seeds, garlic and chillies.
- Add the ground cumin/coriander mix.
- Stir well to combine evenly.
- Place in a preheated oven, 400 F (200 C) for 5 minutes.
- Remove the roasting pan from the oven and add the potatoes.
- Stir well so that butter and spices coat the potatoes completely.
- Put back in the oven and bake for 20-25 minutes.
- Stir occasionally to keep the potatoes evenly coated.
- Test the potatoes with a skewer- if they drop off the end of the skewer when lifted, they are done.
- Serve immediately.
Nutrition Facts : Calories 290.3, Fat 16.3, SaturatedFat 9.8, Cholesterol 40.6, Sodium 123.7, Carbohydrate 33.8, Fiber 4.8, Sugar 2.6, Protein 4.7
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- In a large nonstick skillet, heat the oil until shimmering. Add the potatoes and toss to coat. Stir in the curry powder and season the potatoes to taste with salt and pepper.
- Cover the pan with a lid or a sheet of aluminum foil. Stir the potatoes occasionally while they steam. Cook until the potatoes are tender, about 30 minutes, possibly longer.
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