Simple Dry Potato Curry With Sesame Seeds Recipes

EASY-PEASY POTATO CURRY RECIPE BY TASTY

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!

DRY POTATO CURRY

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.

HYDERABADI FISH CURRY WITH SESAME SEEDS AND TAMARIND

Steps:

• 1. Prepare the tamarind paste. Then, preheat the broiler. Place the onions and garlic on a cookie sheet and broil on the top rack of the oven or in the broiler, turning once or twice, until completely charred. Let cool, peel off most of the charred skin from the onions (leave a little of the second layer for flavor) and garlic, then process in a food processor or a blender to make a smooth paste. Leave in the work bowl.2. In a small nonstick skillet over medium heat, dry-roast together the coconut, sesame seeds, and red pepper flakes until golden, and remove to a bowl. Then dry-roast the coriander, 1 1/2 teaspoons cumin, and fenugreek seeds until a few shades darker. Let cool, then grind all the dry-roasted ingredients together in a spice or a coffee grinder to make as fine as possible. Add to the roasted onion-garlic paste and process once again to mix.3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the remaining 1 teaspoon cumin seeds they should sizzle upon contact with the hot oil. Quickly add the curry leaves and asafoetida, then carefully (in case it splatters) mix in the processed onion-spice paste. Cook, stirring as needed, over medium heat until golden brown, about 10 minutes.4. Mix in the tamarind paste and cook about 2 minutes. Add the fish pieces and salt and stir carefully about 2 minutes. Then add the water and cilantro and simmer until the fish is flaky and opaque and the oil separates to the sides, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SIMPLE DRY POTATO CURRY WITH SESAME SEEDS

Steps:

• Rinse off the potatoes, pierce the skin of each potato in a couple of places, and cook them on high in the microwave until tender.
• Remove the potatoes from the microwave and let them cool for 30 minutes (or for several hours if you are not in a rush to use them).
• When you are ready to make the potato curry, peel the potatoes and roughly dice them. Set aside.
• In a large nonstick frying pan put the oil, sesame seeds, mustard seeds, and cumin seeds.
• Heat the oil over medium-high heat. When the mustard seeds have started popping for about 15 seconds, add the potatoes.
• Use a spatula to flip over the potatoes as they cook. Cook until you get quite a number of brown spots on the potatoes (about 8 minutes).
• Sprinkle the cayenne powder and salt on the potatoes and cook and mix another minute or two.
• The potatoes can also be steamed or boiled. Green beans can also be made this way. Optional: Add 1 teaspoons sambar powder.
• Note: (a). Instead of the 2 Table. sesame seeds, 1 teaspoons black mustard seeds and 1 teaspoons cumin seeds in the original recipe, substitute with 1 teaspoons ground cumin, 1 teaspoons ground coriander, 1/2 teaspoons garlic powder and 1/2 teaspoons turmeric. This variation can also be made into a wet curry by adding water to the frying pan after adding the potatoes. Add 1/2 cup of water at a time until you have reached the desired consistency. Additional salt and cayenne powder may have to be added. (b.) Reduce the amount of potatoes and add different vegetables such as cooked carrots, green beans and/or peas. (c.) Garam masala may also be added to any of these potato curry recipes.