Tibetan Potato Curry Recipes

TIBETAN POTATO CURRY RECIPE - (4.5/5)

Steps:

• Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly. While the potatoes are cooking, saute the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saute briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together, about 30 minutes. Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.

TIBETAN POTATO CURRY

Steps:

• Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly.
• While the potatoes are cooking, saute the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them.
• Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saute briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together, about 30 minutes.
• Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.

POTATO CURRY

Steps:

• Peel potatoes and dice as evenly as possible.
• Heat oil and add spices when warm.
• Let simmer for 2 to 3 minutes, then add potatoes and stir well to coat with oil and spices.
• Continue for 5 to 10 minutes so potato cubes are slightly crisp.
• Add water, lower heat and simmer slowly for 30 minutes, stirring occasionally, until potatoes are tender.
• Add yogurt and peas, heat for another 5 minutes and serve.

NEPALESE POTATO, TOMATO AND PEA CURRY

Steps:

• Heat oil in a saucepan and fry onion until soft and golden. Stir in pepper, chili, garlic, ginger, turmeric and salt. Continue cooking for 2-3 minutes then add the potatoes; stir.
• Add the remaining ingredients and hot water. Simmer until vegetables are cooked, thicken if necessary.
• Serve with rice and accompaniments.