Dry Potato Curry Recipes
DRY POTATO CURRY
I found this delicious recipe in the Margaret Fulton Cookbook. I didn't have any mustard seeds, so subbed a teaspoon of English mustard; and subbed a teaspoon of curry powder for the garam masala. We had it with a Thai red prawn curry and steamed rice, but it is often served as a main dish for vegetarian meals. Edited 16 December to include salt and paprika in ingredients.
Provided by NotQuiteVegetarian
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat ghee in large saucepan and fry mustard seed until it pops.
- Add onion, fresh coriander, turmeric, chili powder, paprika and salt.
- Mix well and then stir in the potatoes.
- Stir for a few minutes, sprinkle with about 1/2 cup of water, turn heat very low, cover and cook for 25-20 minutes or until potatoes are done.
- Shake saucepan occasionally to prevent sticking.
- Add garam masala and lemon juice about 10 minutes before the end of the cooking time.
DRY POTATO CURRY
This is delicious curry, easy and fast. The original recipe is from Yasmin Alibhai-Brown, a Ugandan-born British journalist and author of Pakistani descendents. Recipes are described in her fantastic book "The Settelers Cookbook", a Memoir of Love, Migration and Food. See also, http://www.alibhai-brown.com/archive/article.php?id=181 and http://www.guardian.co.uk/books/2009/feb/28/yasmin-alibhai-brown-cookbook.
Provided by Artandkitchen
Categories Potato
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and cook seeds, chilli and turmeric for two minutes.
- Stir in potatoes and garlic.
- Stir-fry over low heat, then add remaining ingredients.
- Stuff into pitta bread, adding yogurt and cucumber slices.
- Note: we stuffed this curry in Pudlas (Chickpea panckes).
Nutrition Facts : Calories 184.4, Fat 11.2, SaturatedFat 2.7, Sodium 24.5, Carbohydrate 19.7, Fiber 3.3, Sugar 2.7, Protein 3.1
"DRY" POTATO AND CAULIFLOWER CURRY
Make and share this "Dry" Potato and Cauliflower Curry recipe from Food.com.
Provided by Yorky1000
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Par boil the potatoes for around 3 minutes. Drain and allow to cool.
- Heat the oil in a wok and stir fry the kalonji seeds and sliced chilies for a minute.
- Sprinkle over the turmeric.
- Add the potatoes and cauliflower and sir fry for 3 minutes.
- Turn the heat to low, cover and cook for 20 minutes.
- Remove the lid, add the salt and stir fry until the potatoes are fully cooked.
Nutrition Facts : Calories 372.7, Fat 14.6, SaturatedFat 2.1, Sodium 935.9, Carbohydrate 56.2, Fiber 9.4, Sugar 10.3, Protein 9.2
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