Indian Smothered Curried Potatoes Recipes

POTATO AND PEA CURRY (ALOO MATAR) RECIPE

Steps:

• In a blender, combine the tomato, garlic, and ginger. Puree until smooth. Set aside.
• In a large cast-iron skillet set over medium heat, add the cinnamon, clove, and cardamom. Dry roast, stirring constantly, until very fragrant, about one minute. Pour in the canola oil, and add in the cumin seeds. When the cumin seeds start to sizzle, add the onions. Stir well until the onions are evenly coated with the fragrant oil. Turn the heat to medium-high, and cook until the onions are just starting to brown, two to four minutes. Stir occasionally.
• Add the cubed potatoes, and cook, stirring often, for three minutes. Pour in the contents of the blender, and stir until incorporated. Then add the salt, turmeric, cayenne pepper, and 1/4 cup of water. Stir until everything is combined, and then reduce heat to medium. Cook at a steady simmer, stirring occasionally, until the potatoes are starting to become tender, and the oil starts to separate from the sauce, about 12 minutes. You may need to turn the heat down to low to keep it from boiling.
• Pour in two more cups of water and the peas. Maintain a simmer until the potatoes are completely cooked, about 10 minutes. Ad the cream and garam masala, and simmer gently for an additional two minutes. Season to taste with more salt, if necessary. Garnish with fresh cilantro leaves.

INDIAN SMOTHERED CURRIED POTATOES

Steps:

• Cut potatoes in 1-inch cubes.
• Boil potatoes in salted water until half-done, 8-10 minutes.
• Drain.
• Make a paste of spices (except bay leaves and red pepper), and yogurt.
• Toss potatoes in it to coat.
• Melt butter in a medium-sized, heavy dutch over or casserole.
• Add bay leaves and red pepper, stir over low heat for a few minutes Add sugar.
• Stir until sugar just begins to caramelize and turn golden.
• Add potatoes, stir and toss gently.
• Cover and bake at 350 degrees for 30 minutes.

INDIAN POTATOES

Steps:

• Heat oil in heavy large nonstick skillet over medium heat. Add garlic, ginger, turmeric, coriander and paprika and sauté 1 minute. Mix in potatoes, then broth. Cover and cook 5 minutes. Uncover, increase heat to medium-high and cook until potatoes are tender and liquid is reduced to glaze, stirring gently, about 8 minutes more. Season generously with salt and pepper. Drizzle lemon juice over. Sprinkle with chopped cilantro and serve.

CURRIED CUMIN POTATOES

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.