POTATO CURRY
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
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
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
YOGURT AND POTATO CURRY
Number Of Ingredients 12
Steps:
- 1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, peel them if you wish to, then break up coarsely with your fingers into 1-inch pieces. Reserve. In a blender, blend together the yogurt and tomato until smooth. 2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the ginger, green chile peppers, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the turmeric, red pepper flakes, asafoetida, and salt, then add the blended yogurt-tomato mixture and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer about 5 minutes.3. Add the potatoes and simmer 7 to 10 minutes to blend the flavors. Transfer to a serving dish, garnish with the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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