SIMPLE POTATO CURRY
The following curry is very simple and has become a family favourite,it does,t use any fancy spices and both my sons can make it from scratch!
Provided by Norahs Girl
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions,ginger and garlic in melted butter til soft.
- Add potatoes.
- Sprinkle over curry powder,toss well.
- Stir in stock,bring to boil.
- Reduce heat,cover and simmer for 15 minutes.
- Add peas,cook 5 minutes.
- Add coriander,wine vinegar and lemon juice.
- Season to taste with salt and pepper.
- Heat through.
- I serve this with Basmati rice,sliced banaas tossed in plain yogurt and chutney.
SIMPLE DRY POTATO CURRY WITH SESAME SEEDS
Make and share this Simple Dry Potato Curry With Sesame Seeds recipe from Food.com.
Provided by Andtototoo
Categories Indian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 452.9, Fat 23, SaturatedFat 3, Sodium 601.1, Carbohydrate 57, Fiber 7.6, Sugar 2.5, Protein 7.3
SIMPLE DRY POTATO CURRY WITH FENNEL
Make and share this Simple Dry Potato Curry With Fennel recipe from Food.com.
Provided by Andtototoo
Categories Indian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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, mustard seeds, cumin seeds, and the fennel seeds.
- Heat the oil over medium-high heat. When the mustard seeds have started popping for about 15 seconds, add the potatoes and turmeric.
- 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.
- Note: You can also make this into a wet curry by adding 1/2 cup water after you add the potatoes and turmeric. Keep adding water, 1/2 cup at a time, until you have reached the desired consistency. You may need to adjust the cayenne and salt amounts if making a wet curry. Another variation is to reduce the potatoes to 3 or 4 and add other vegetables such as carrots, peas, cauliflower and/or green beans.
Nutrition Facts : Calories 432.4, Fat 21, SaturatedFat 2.8, Sodium 601.4, Carbohydrate 56.5, Fiber 7.3, Sugar 2.6, Protein 6.7
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