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
ACHARI POTATOES CURRY
Achar means Indian pickles. This recipe from east India uses traditional Indian pickling spices and elevates the taste of normal ho-hum potatoes to something extra-ordinary. Yes, you may not have all the spices. But leaving out a couple of spices will change the flavor but the end result will still be tasty. This method is generally used for preparing lamb but I modified this to make a vegetarian version.
Provided by daisy M
Categories Potato
Time 14m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a pan. Add the seeds and let splutter.
- Add onion and saute on medium high heat. When onion become transparent, add ginger-garlic paste and saute everything until onions are caramelized.
- Add the potatoes along with turmeric, chili powder and salt. Sprinkle some water on top. Cover and cook until potatoes are soft.
- Uncover and let the bottoms of the potatoes brown a little. Check for salt and add more if required. Reduce heat to low. Add the yogurt and mix well and let sit on heat for a minute. Remove from heat and garnish with cilantro.
- Serve this with naan, roti or steamed rice.
Nutrition Facts : Calories 205.7, Fat 4.3, SaturatedFat 0.7, Cholesterol 1, Sodium 21.2, Carbohydrate 37.8, Fiber 4.4, Sugar 3.7, Protein 4.8
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