Potato Curry Pakistani Style Recipes

Steps:

• Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
• Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
• Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
• Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.

Steps:

• Peel the potatoes and cut them into 1 inch cubes.
• Put it in a pot with 2 cups water .
• Add all the ingredients except tamarind water.
• Boil the potatoes until tender.
• Add tamarind water and stir well.
• Now mash some of the potatoes in the pots but not all.
• Let it cook for 1 or 2 minutes.
• Sprinkle with cilantro leaves and enjoy.

Steps:

• Wash the cauliflower and break into florets.
• Set aside.
• Wash the potatoes, peel and dice.
• Set aside.
• Wash the tomatoes, dice and set aside.
• In a large nonstick frying pan heat the oil over medium heat.
• When the oil is hot, add the cumin seeds and heat for about 30 seconds.
• Add the garlic and ginger and cook another 30 seconds.
• Add the potatoes and stir to blend.
• Add the ground coriander, cayenne, salt and turmeric and mix well, for about a minute.
• Add the tomatoes and cook for 5 minutes, stirring occasionally.
• Increase heat to high.
• Add the cauliflower florets and cook for another 5 minutes, again stirring occasionally.
• Add water, cover, reduce heat to medium or medium-low, and cook for 15 more minutes, until the vegetables are tender and most of the water is gone.
• Stir once in a while.
• Remove cover and add the peas.
• Cook two more minutes and turn off heat.
• Garnish with the cilantro.

Steps:

• Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt.
• Stir in chicken pieces and bell pepper. Cover pot and simmer over low heat, until the oil separates and chicken is mostly cooked, 20 to 30 minutes.
• Mix in potatoes; add a little water, if necessary. Cook on low heat until potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.

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!