potato curry recipe

Aalu / Potato Curry

medium Onions

Yellow Peas

Boiled Potatoes

1.5 inch Ginger

Green Chilies

tbsp Oil

tbsp Turmeric Powder

Peanuts

tbsp Mustered Seeds

Wash and soak yellow peas over night. Drain the water and add Yellow Peas fresh water, add 1/8 tbsp of baking soda, and pressure cook it for 1 whistle.    Check if peas are soft after the pressure is removed, if you can not press it again for 1 more whistle.

Slice the onions.

Chop ginger into small pieces.

Add 1 tbsp oil to a pan, fry peanuts and keep it aside.

Add 3 tbsp oil in the same pan add 1 tbsp mustered seeds after it crackles add chopped ginger and green chilies.

After 2 min add onions to the pan and add turmeric powder.

Once the onions turns translucent add boiled yellow peas to the pan cook for 4 to 5 min.

Now add semi mashed boiled potatoes and fried peanuts to the pan and mix well. Add salt and cook for anther 5 min.

It&#039;s ready, your delicious Potato Curry. For Masala Dosa, have it as a filling.

Chetna Makan&#8217;s quick and healthy vegetarian curry recipe is packed with simple, warming flavours and is so comforting on a cold day.

Spiced potatoes and peas

sunflower oil

mustard seeds

cumin seeds

curry leaves (or 16 dried)

onions,

green chilli, deseeded and finely chopped

garlic cloves, finely chopped

tinned chopped tomatoes

sea salt

½ tsp ground turmeric

potatoes (about 800 grams), chopped into 2cm cubes

frozen peas

tsp garam masala

coriander

Heat the oil in a medium saucepan or casserole with a lid. Add the mustard seeds and cumin seeds and cook until starting to sizzle. Add the curry leaves and cook for 1 minute. Lower the heat and add the chopped onions, green chilli and garlic, then cook, stirring occasionally, for about 7 minutes until golden brown.

Add the tomatoes and cook for 5 minutes. Add the salt, turmeric and chilli powder, mix well and cook for a further minute.

Add the cubed potatoes to the pan along with 500ml freshly boiled water from a kettle. Bring to the boil, cover and simmer for 15-20 minutes until the potatoes are cooked, adding the peas for the last 10 minutes. Stir in the garam masala, mixing well, and season to taste. Serve the curry steaming hot, sprinkled with the coriander.

My creamy Indian potato curry recipe: a rich aloo curry with potatoes and a spicy lamb mince crumble on top. I love vegetable curries!

Indian Potato Curry Recipe

lb waxy potatoes ((450 g))

oz lamb mince ((200 g))

tbsp spicy red curry paste

bay leaves

unsweetened yogurt ((200 g))

tbsp fresh ginger (grated)

milk ((115 ml))

tsp green chili pepper (finely chopped)

tsp curcuma powder

cilantro (chopped)

tsp cumin

paprika powder

salt

1)  Combine the lamb mince, red curry paste and a tablespoon of the yogurt. Let this mix rest in the fridge for at least 15 minutes.

2)  Peel and cut the potatoes into bite-size pieces. Cook them in salted boiling water for 10 minutes or until almost tender and drain.

3)  Grind in a pestle the grated ginger, green chili, curcuma, cumin and paprika powder into a fine paste.

4)  Roast the cumin seeds in a dry and hot wok until they start to pop. Add the bay leaves and ginger paste.

5)  Stir fry for 1 minute over medium heat. Stir in the rest of the yogurt and the boiled potatoes.

6)  Gradually add the milk. Cook for 10 minutes until the potatoes are tender.

7)  Season with a pinch of salt.

8)  Stir fry the minced lamb over high heat in a separate non-stick pan for 5 minutes until cooked. Spoon the potato curry into deep plates. Top with the spicy lamb crumble.

9)  Finish with the freshly chopped cilantro.

Indian restaurant Dishoom&#8217;s gunpowder potatoes make a simple side with outstanding results. Serve as part of an Indian-inspired feast. &nbsp;

Dishoom&#8217;s gunpowder potatoes

baby new potatoes

coriander seeds

fennel seeds

vegetable oil

butter, melted

spring onions, finely chopped

fresh coriander leaves, finely chopped

green chillies, finely chopped

sea salt flakes

lime juice

kebab masala

You’ll also need…

Pestle and mortar

Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes.

Meanwhile, toast all the seeds in a hot dry frying pan for 2 minutes until fragrant. Crush them in a pestle and mortar, then set aside.

Drain the potatoes and steam dry in the colander for a minute.

Heat the grill to high. Put the potatoes on a baking tray. Brush with oil and grill until crispy and browned – 5-7 minutes. Turn the potatoes over and repeat to crisp and colour the other side.

Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies.

Remove the potatoes from the grill and divide each one in half, using a metal spoon so you create rough edges. Put the potatoes straight into the spice bowl and toss until well combined.

Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve. This recipe has been taken from Dishoom&#8217;s new cookery book, Order yourself a copy here. https://www.amazon.co.uk/Dishoom-Bombay-Love-Shamil-Thakrar/dp/1408890674 >

Top 4 potato curry recipe recipes from across the web

The most viewed potato curry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Aalu / Potato Curry

Spiced potatoes and peas

Indian Potato Curry Recipe

Dishoom’s gunpowder potatoes

Top 4 potato curry recipe recipes from across the web

The most viewed potato curry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Aalu / Potato Curry

Spiced potatoes and peas

Indian Potato Curry Recipe

Dishoom&#8217;s gunpowder potatoes

The most viewed potato curry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Dishoom’s gunpowder potatoes