Dry Potato Curry Recipes

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POTATO CURRY



Potato Curry image

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

3 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon mustard seed
½ teaspoon ground cayenne pepper
6 medium potatoes, peeled and diced
2 cups water
1 cup yogurt
⅔ cup frozen green peas

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



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

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

DRY POTATO CURRY



Dry Potato Curry image

I found this delicious recipe in the Margaret Fulton Cookbook. I didn't have any mustard seeds, so subbed a teaspoon of English mustard; and subbed a teaspoon of curry powder for the garam masala. We had it with a Thai red prawn curry and steamed rice, but it is often served as a main dish for vegetarian meals. Edited 16 December to include salt and paprika in ingredients.

Provided by NotQuiteVegetarian

Categories     Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

30 g ghee or 30 g butter
1/2 teaspoon mustard seeds
1 medium onion, finely chopped
2 tablespoons coriander, chopped or 2 tablespoons mint leaves
1 teaspoon turmeric
1/2 teaspoon chili powder (optional)
1 teaspoon paprika
1 1/2 teaspoons salt
4 -6 potatoes, peeled and cubed
1 teaspoon garam masala
1 tablespoon lemon juice

Steps:

  • Heat ghee in large saucepan and fry mustard seed until it pops.
  • Add onion, fresh coriander, turmeric, chili powder, paprika and salt.
  • Mix well and then stir in the potatoes.
  • Stir for a few minutes, sprinkle with about 1/2 cup of water, turn heat very low, cover and cook for 25-20 minutes or until potatoes are done.
  • Shake saucepan occasionally to prevent sticking.
  • Add garam masala and lemon juice about 10 minutes before the end of the cooking time.

DRY POTATO CURRY



Dry Potato Curry image

This is delicious curry, easy and fast. The original recipe is from Yasmin Alibhai-Brown, a Ugandan-born British journalist and author of Pakistani descendents. Recipes are described in her fantastic book "The Settelers Cookbook", a Memoir of Love, Migration and Food. See also, http://www.alibhai-brown.com/archive/article.php?id=181 and http://www.guardian.co.uk/books/2009/feb/28/yasmin-alibhai-brown-cookbook.

Provided by Artandkitchen

Categories     Potato

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 tablespoon sunflower oil
1 tablespoon sesame seeds
2 teaspoons cumin seeds
1 dried chili
1 teaspoon turmeric
1 cup about 250g diced boiled peeled potato
2 garlic cloves, chopped into slices
sugar, salt and citric acid to taste
2 tablespoons desiccated coconut

Steps:

  • Heat oil and cook seeds, chilli and turmeric for two minutes.
  • Stir in potatoes and garlic.
  • Stir-fry over low heat, then add remaining ingredients.
  • Stuff into pitta bread, adding yogurt and cucumber slices.
  • Note: we stuffed this curry in Pudlas (Chickpea panckes).

Nutrition Facts : Calories 184.4, Fat 11.2, SaturatedFat 2.7, Sodium 24.5, Carbohydrate 19.7, Fiber 3.3, Sugar 2.7, Protein 3.1

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