Best Potato Curry With Tamarind Recipes

ALOO CURRY (INDIAN POTATO CURRY RECIPE)

Steps:

• Boil the potatoes in an instant pot or stovetop pressure cooker until soft.
• Peel and quarter the potatoes. Take each quarter in your hand and press until it breaks into uneven chunks.
• Heat oil in a wok or karahi and add the mustard, cumin and nigella seeds.
• When the seeds splutter (30 seconds), add the powdered spices and ginger and garlic pastes. Saute for a minute. Add a few tablespoons of water if required.
• Add the potatoes and mix well.
• Add 2 cups water, curry leaves, green chilli, tamarind paste, sugar and salt. Cook uncovered for 10 minutes. Aloo curry is ready to be served with pooris.

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!

POTATO CURRY WITH TAMARIND

Steps:

• Toast chilies and cumin seeds in a dry small heavy skillet, shaking pan occasionally, until fragrant and just a shade darker, about 1 minute.
• Remove from heat and cool mixture, then finely grind in grinder or by hand.
• Cover potatoes with salted cold water by 1 inch in a 2 1/2- to 3-quart saucepan.
• Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes.
• Drain.
• Once cool enough to handle, peel potatoes with a small sharp knife or a vegetable peeler and cut into 1-inch pieces.
• Heat oil in frying pan or wok over moderately high heat until hot but not smoking.
• Add bay leaf, cumin/chilies and curry powder and cook,stirring frequently till you smell the spices.
• Should be with in seconds.
• Add potatoes and turmeric and sauté, stirring, until potatoes are pale golden brown, 3 to 5 minutes.
• Add 1 cup water and bring to a boil, then simmer briskly, stirring occasionally, 5 minutes.
• While potatoes are simmering, whisk together boiling water and tamarind.
• Add salt and tamarind mixture to potatoes and simmer, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes.
• Season with salt.
• Discard bay leaves.