Aloo Curry Potato Curry Recipes

Steps:

• Blend all the ingredients of puree to a smooth paste and keep aside.
• Heat oil in a non stick heavy base skillet and when medium hot put cloves.
• Now add all the spices and wait for 10 seconds.
• Add the puree and saute for 2-3 minutes till the raw smell is gone and oil appears on the sides of the skillet.
• Add 2 cups of water and the potatoes.
• Let it simmer for 15 minutes.
• Serve warm with rice, Indian roti, paratha etc.

Steps:

• Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
• Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

Steps:

• In a two-quart sauté pan, melt the butter and sauté the onion on medium-low until translucent, about 5 minutes. Stir in 2 tablespoons of the cilantro, the turmeric, chile powder and salt. Add the potatoes, stir and cook a few minutes to coat with the other ingredients. Reduce heat to low.
• Cover and cook about 20 minutes, until almost tender, stirring a few times and adding a little water, if needed, to prevent sticking. Add garam masala and lemon juice. Continue cooking, covered, another 5 to 10 minutes, until potatoes are tender. Remove from heat, transfer to a serving dish and shower with remaining cilantro.

Steps:

• Fry onions in a heavy based pan over medium heat.
• when onions are soft but not brown, add meat, garlic and ginger and cook over medium heat about 3-5 mins or until all the moisture has dried from the minced meat.
• ad spices + 3 tbsp water and stirring constantly, cook another 2 minutes.
• add chopped tomatoes and yogurt and cook for about 10 mins, stirring constantly.
• add potatoes, mix well.
• add 1 cup of water, cover andcook 30 mins over low heat or until potatoes are tender.
• add garam masala , chillies and coriander right before serving.
• mix well.
• serve hot with naan,chapati or rice.

Steps:

• Add cashews, poppy seeds, coconut powder, and a little water in a blender and grind into a fine paste.
• Heat a pan on medium-high heat and add oil.
• Add in the whole spices and curry leaves, after a minute add in the chopped onion, green chilies, little salt, turmeric powder, mix and cook until the onions are translucent.
• Add the ginger garlic paste and mix well. Let cook for 2 minutes.
• Add chopped tomatoes and a little salt and cook until tomatoes are done.
• Add in the cubed potatoes, red chili powder, garam masala, salt according to taste, and ground spices mixture and mix well. Then, add water, level until the whole mixture is just immersed and mix well.
• Cover and cook on medium heat for about 15 - 20 minutes or longer if the potato is not cooked, stirring in between
• Turn off the heat, garnish with coriander leaves and serve with naan or rice.