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
BELL PEPPER, TOMATO, AND POTATO INDIAN CURRY
This is an authentic, vegetarian, simple, and colorful main dish served with fluffy basmati rice or chapatis. I'm from India and I completely adore Indian cooking; I hope you like this recipe. A word of caution: it could be a little too hot for some folks...feel free to reduce or even skip the hot ingredients! Enjoy!
Provided by Arpita
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 2
Number Of Ingredients 18
Steps:
- Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
- Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
- Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 50.7 g, Fat 12.4 g, Fiber 9.2 g, Protein 8.1 g, SaturatedFat 1.9 g, Sodium 108 mg, Sugar 8.7 g
AALOO MATTAR ( INDIAN-STYLE PEAS AND POTATOES)
This is a very simple recipe. I still thought about posting this because, the base of this recipe ( point where you add peas and potatoes)can be used to cook almost any vegetable curry - potatoes, spinach, cauliflower, capsicum , mushrooms etc. Another variation of this recipe is to use tomato puree instead of chopped tomatoes
Provided by Sana7149
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a pan.
- Add the ginger,garlic, onions, chillies and tomatoes.
- Saute till the tomatoes and onions are softened.
- Add the turmeric powder, coriander powder, cumin powder and garam masala.
- Add salt to taste.
- Add the boiled peas and potatoes.
- Add the chopped cilantro.
- Add the water and bring to a simmer.
- Serve with Indian Bread or Rice.
- Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.
ONE POT INDIAN STYLE POTATO, TOMATO & PEAS CURRY RECIPE BY TASTY
Here's what you need: mustard oil, asafoetida, medium onions, red chili powder, turmeric powder, potatoes, tomatoes, green pea, water, large green chillies, garam masala, fresh cilantro
Provided by Deeksha Gupta
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat mustard oil in a pressure cooker. cooker until smoking hot. Take off heat for two minutes, then reignite.
- Add asafoetida and onion paste - cook onions until transparent. Then, add red chillies and turmeric powder.
- Cook on medium heat until oil is released. Then, add diced potatoes, tomatoes and peas. Mix well - add enough water to cover the vegetables, add salt to taste, and pressure cook for 4 whistles on medium heat.
- Turn off heat and remove lid to remove all pressure.
- Reignite flame to high, mash potatoes, and add green chillies. Salt to taste and bring to a boil. Sprinkle garam masala and mix well.
- Garnish with freshly-chopped cilantro and serve warm alongside chapathi, naan, or freshly-steamed rice.
Nutrition Facts : Calories 230 calories, Carbohydrate 52 grams, Fat 0 grams, Fiber 7 grams, Protein 6 grams, Sugar 13 grams
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