INDIAN SMOTHERED CURRIED POTATOES
I found this recipe somewhere online, printed it off, and promptly forgot the source. When I went to use it, I realized that there were a couple of rather important items referred to in the directions that weren't in the ingredients list--the butter and the sugar! So I guessed at the amounts, and if the original, correct recipe was better, then I'd like to taste it, because this version is great!
Provided by MaryMc
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut potatoes in 1-inch cubes.
- Boil potatoes in salted water until half-done, 8-10 minutes.
- Drain.
- Make a paste of spices (except bay leaves and red pepper), and yogurt.
- Toss potatoes in it to coat.
- Melt butter in a medium-sized, heavy dutch over or casserole.
- Add bay leaves and red pepper, stir over low heat for a few minutes Add sugar.
- Stir until sugar just begins to caramelize and turn golden.
- Add potatoes, stir and toss gently.
- Cover and bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 208, Fat 8.6, SaturatedFat 5.2, Cholesterol 22.1, Sodium 459, Carbohydrate 30.1, Fiber 3, Sugar 6.5, Protein 3.6
CURRY MASHED POTATOES
Basic mashed potato recipe with a rich curry flavor.
Provided by Chef Mo
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a pot and cover with salted water. Bring to a boil at medium-high heat and cook until tender, about 10 minutes.
- Remove potatoes from heat and drain. Place potatoes back in the hot pot. Add milk, butter, curry powder, salt, turmeric, garlic powder, onion powder, coriander, and cayenne pepper.
- Using a potato masher, mash potatoes until smooth and seasoning is evenly distributed.
Nutrition Facts : Calories 229.6 calories, Carbohydrate 37.3 g, Cholesterol 18.9 mg, Fat 7 g, Fiber 4.8 g, Protein 5.7 g, SaturatedFat 4.3 g, Sodium 613.4 mg, Sugar 3.9 g
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
CURRIED CUMIN POTATOES
A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.
Provided by DRAGONSBANE
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
- Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g
INDIAN POTATOES
Categories Potato Side Sauté Quick & Easy Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 10
Steps:
- Heat oil in heavy large nonstick skillet over medium heat. Add garlic, ginger, turmeric, coriander and paprika and sauté 1 minute. Mix in potatoes, then broth. Cover and cook 5 minutes. Uncover, increase heat to medium-high and cook until potatoes are tender and liquid is reduced to glaze, stirring gently, about 8 minutes more. Season generously with salt and pepper. Drizzle lemon juice over. Sprinkle with chopped cilantro and serve.
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THE BEST CURRIED POTATOES RECIPE (JUST 5 INGREDIENTS!)
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4.6/5 (13)Total Time 40 minsCategory Side DishCalories 168 per serving
- In a large nonstick skillet, heat the oil until shimmering. Add the potatoes and toss to coat. Stir in the curry powder and season the potatoes to taste with salt and pepper.
- Cover the pan with a lid or a sheet of aluminum foil. Stir the potatoes occasionally while they steam. Cook until the potatoes are tender, about 30 minutes, possibly longer.
- Remove the lid and continue cooking, stirring occasionally until potatoes develop a crisp crust on the outside.
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4.7/5 (27)Calories 244 per servingCategory Main Course
- In a Dutch oven or similar large pot over medium heat, heat the oil until shimmering but not smoking. Once it is hot, add the onion and cook for 4 minutes, until beginning to soften and turn translucent. Reduce the heat as needed so the onion doesn’t turn brown.
- Add the curry powder, garam masala, cumin, turmeric, salt, and cayenne. Stir and cook until the spices are very fragrant, about 1 minute.
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Ratings 217Calories 119 per servingCategory Main
- Wash and fine chop onions. Chop or puree tomatoes. Peel and cube potatoes to ¾ inch pieces. Keep them immersed in a bowl of water until used.
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