CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
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
POTATO AND PEA CURRY WITH YOGURT, CUMIN, AND GINGER
This Madhur Jaffrey recipe pairs peas and potatoes with cumin, ginger, and a pinch of asafoetida. If you can't get asafoetida, substitute with equal parts onion powder and garlic powder. This recipe cries out for the freshest peas you can find; it will work with frozen peas (and may even cook faster) but won't taste quite the same. Adapted from a recipe by Nick Kindlesperger at Serious Eats. http://bit.ly/iSroPf
Provided by DrGaellon
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add the potatoes, reduce heat to a simmer, and cook until a knife easily slips into the flesh, 15 to 20 minutes. Drain the potatoes in a colander, and allow to cool for a few minutes. Cut the potatoes in half, and then remove their skins.
- Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. When oil is shimmering, add the asafetida and cumin seeds. Let them cook for 10 seconds, and then add the potatoes. Cook, stirring occasionally, until the potatoes are lightly browned, two to three minutes.
- Add three tablespoons of yogurt, the peas, the ginger, the salt, and the cayenne. Stir well, and let cook until the yogurt is absorbed by the potatoes. Add another three tablespoons of yogurt and the coriander. Stir and let cook until the yogurt is once again absorbed.
- Add the rest of the yogurt, stir, and let cook for one minute. If you used frozen peas, you are done at this point. If you used fresh peas, add three tablespoons of water, turn heat to low, cover the skillet, and cook until peas are tender, four to six minutes. Serve the curry with rice.
Nutrition Facts : Calories 259.8, Fat 11.8, SaturatedFat 2.1, Cholesterol 4, Sodium 461.6, Carbohydrate 32.7, Fiber 6.8, Sugar 6.5, Protein 7.5
POTATO PEA CURRY
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 entrees, 6 sides
Number Of Ingredients 16
Steps:
- Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
- Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
- Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
- Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.
POTATO PEA CURRY
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 servings or 6 side dishes
Number Of Ingredients 17
Steps:
- Cut potatoes into 1/2-inch dice. Place in a bowl and rinse with cold running water until water runs clear, to remove excess starch.
- Heat 1/4 cup clarified butter in a saucepan over medium-high heat. Saute onions until brown. At same time, heat remaining clarified butter in a large skillet over moderate heat. Fry potatoes until golden and add Sauteed onions.
- Add garlic and ginger, and cook just long enough to release their aromas. Remove from heat and add cumin, turmeric, coriander, and pepper flakes. Return pan to moderate heat and cook 12 minutes, stirring constantly. Stir in tomatoes, water, and salt.
- Simmer, uncovered, until potatoes are soft, about 15 minutes. Add remaining ingredients and cook until peas are heated through. Adjust seasonings and serve immediately with basmati rice and assorted chutneys and raita.
POTATO AND PEA CURRY
Love the ingredients in this dish and it is easy to make. Found this recipe in my Classic Essentials booklet.
Provided by DailyInspiration
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut potatoes into 3/4 inch cubes. Heat the mustard seeds in dry pan until they start to pop. Add ghee, onions, garlic and ginger; cook, stirring until soft. Add turmeric, salt, pepper, chili, cumin, garam masala and potatoes. Stir until potatoes are coated. Add water and simmer, covered, for 15-20 minutes or until potatoes are just tender; stir occasionally. Add peas and stir. Simmer, covered, for 3-5 minutes or until potatoes are cooked through and liquid is absorbed. Add cilantro and stir.
Nutrition Facts : Calories 239.5, Fat 7.3, SaturatedFat 4.1, Cholesterol 16.4, Sodium 44.9, Carbohydrate 39.6, Fiber 6.2, Sugar 4.9, Protein 5.8
POTATO AND PEA CURRY
This is a quick and easy curry which you can serve with rice. Don't be afraid to add extra spices - the yogurt side dish will cool you down.
Provided by oloschiavo
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in pan.
- Add onion and garlic, cook until onion is soft.
- Add potato and spices, cook another 2 minutes.
- Add tomatoes and water, bring to boil.
- Simmer for 20 minutes, stirring occasionally.
- When potato is tender, add peas. Cook until peas are hot.
- Stir yogurt and parsley or mint together in a separate bowl.
- Serve curry over rice with a dollop of cooling yogurt.
POTATO AND PEA CURRY
Make and share this Potato and Pea Curry recipe from Food.com.
Provided by ltdsaloon16r
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut potatoes into 2 cm cubes.
- Heat mustard seeds in a large pan until they start to pop.
- Add ghee, onion, garlic and ginger; cook, stirring, until soft.
- Add turmeric, salt, pepper, chilli, cumin, garam masala and potato.
- Stir until potatoes are coated.
- Add water; simmer, covered, 15-20 minutes, or until potato is just tender; stir occasionally.
- Add peas, stir; simmer, covered, 3-5 minutes, or until potato is cooked and liquid is absorbed.
- Stir in mint.
- Garnish with parsley if desired.
Nutrition Facts : Calories 258.6, Fat 7.3, SaturatedFat 4.1, Cholesterol 16.4, Sodium 23.8, Carbohydrate 43.8, Fiber 7.1, Sugar 5.3, Protein 6.4
INDIAN POTATO PANCAKES WITH CURRY-LIME YOGURT
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Fry Hanukkah Yogurt Pea Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 24 pancakes
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.
- Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
- In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
- Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
- In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan. And 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
- Serve pancakes hot with Curry-Lime Yogurt.
More about "potato and pea curry with yogurt cumin and ginger recipes"
EASY POTATO CURRY WITH CUMIN (ALOO JEERA) | VEGAN - SNEAKY …
From sneakyveg.com
BEST POTATO AND GREEN PEA CURRY (ALOO MATAR) RECIPE
From 177milkstreet.com
DAHI WALE ALOO RECIPE (INDIAN YOGURT-BASED POTATO …
From archanaskitchen.com
DAHI ALOO – POTATO CURRY COOKED IN YOGURT - THE MASALA MORON
From themasalamoron.com
DINNER TONIGHT: POTATO AND PEA CURRY WITH YOGURT, CUMIN, AND …
From fooddiez.com
PEA AND POTATO YOGURT CURRY - TERRA FIRMA FARM, CSA
From terrafirmafarm.com
POTATO & PEA CURRY RECIPE | WOOLWORTHS
From woolworths.com.au
POTATO AND PEA CURRY WITH YOGURT, CUMIN, AND GINGER RECIPE
From pinterest.com.au
POTATO AND PEA CURRY RECIPE - BBC FOOD
From bbc.co.uk
CAULIFLOWER, POTATO, AND PEA CURRY RECIPE - FOOD & WINE
From foodandwine.com
POTATOES AND PEAS IN YOGURT SAUCE | SAVEUR
From saveur.com
POTATO CURRY WITH YOGURT GRAVY - INDIAN VEGETARIAN RECIPES
From manjulaskitchen.com
POTATO AND PEA CURRY WITH YOGURT, CUMIN, AND GINGER (DINNER …
From eatyourbooks.com
RECIPE: POTATO CURRY (USING YOGURT AND PEAS) - RECIPELINK.COM
From recipelink.com
INSTANT POT POTATO CURRY IN YOGURT SAUCE / DAHI ALOO
From pipingpotcurry.com
POTATO & PEA CURRY - SCOTTYBRAND
From scottybrand.com
VEGAN BOMBAY POTATOES AND PEAS - VEGAN RICHA
From veganricha.com
PERFECT POTATO AND PEA COCONUT CURRY - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
INDIAN WITH GINGER, PEA - 21 RECIPES - PETITCHEF
From en.petitchef.com
CONGER EEL, POTATO AND PEA CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
POTATO AND PEA CURRY - BOSSKITCHEN.COM
From bosskitchen.com
POTATO AND PEA CURRY WITH YOGURT, CUMIN, AND GINGER …
From pinterest.com
INDIAN CURRY CAULIFLOWER BEST RECIPES
From findrecipes.info
YOGURT POTATO CURRY - MAYURI'S JIKONI BABY POTATO, CURRY, EASY …
From mayuris-jikoni.com
POTATO CURRY {EASY ONE POT RECIPE} – WELLPLATED.COM
From wellplated.com
POTATO AND YELLOW SPLIT PEA CURRY - MEXICAN MADE MEATLESS™
From mexicanmademeatless.com
POTATO PEAS CURRY RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
POTATO AND PEA CURRY WITH YOGURT, CUMIN, AND GINGER RECIPE
From pinterest.co.uk
RECIPE: PERFECT POTATO YOGURT CURRY - CURRY RECIPES
From curryrecipes88.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love