Potato Curry With Tamarind Recipes

Steps:

• Toast chiles and cumin seeds in a dry small heavy skillet, shaking pan occasionally, until fragrant and just a shade darker, about 1 minute. Remove from heat and cool mixture, then finely grind in grinder.
• Cover potatoes with salted cold water by 1 inch in a 2 1/2- to 3-quart saucepan. Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes. Drain. Once cool enough to handle, peel potatoes with a small sharp knife or a vegetable peeler and cut into 1-inch pieces.
• Heat oil in wok over moderately high heat until hot but not smoking. Add bay leaves, panch phoron, and asafetida and cook, stirring frequently, until seeds from panch phoron stop sputtering, about 1 minute. Add potatoes and turmeric and sauté, stirring, until potatoes are pale golden brown, 3 to 5 minutes. Add 1 cup water and bring to a boil, then simmer briskly, stirring occasionally, 5 minutes.
• While potatoes are simmering, whisk together boiling water and tamarind. 3Add salt, 2 teaspoons cumin chile powder, and tamarind mixture to potatoes and simmer, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes. Season with salt. Discard bay leaves.

Steps:

• Put the chicken in a big mixing bowl, add the lime juice, pepper and turmeric, and mix well. (It's best to use gloves for this as the turmeric stains fingers.) Set aside for 1 hr.
• Make the sauce. Heat the oil in a big pan, toss in the mustard seeds followed by the fresh curry leaves (if you are using dried leaves, add them later with the tomatoes) and fry until it releases a warm, nutty aroma - about 30 secs.
• Add the onions, put on the lid, and cook over a low heat for 10-15 mins until meltingly soft, stirring now and then. Take the lid off, turn up the heat, add the garlic and ginger, and fry for 1 min until it gives off a toasty aroma. Stir in the paprika and continue cooking for another 30 secs.
• Add the tomatoes, stock and sugar (and dried curry leaves if using). Cook, uncovered, for 15-20 mins until the sauce has thickened and reduced by one-third.
• Heat oven to 180C/160C fan/gas 4. Meanwhile, fry the chicken. Heat 6 tbsp oil in a frying pan and cook in batches until golden. You may need a little extra oil. Keep warm.
• Pour any excess oil from the frying pan and add a ladleful of water - swirl it around and scrape up any juices with a spoon before adding to the tomato sauce.
• Put the chicken in a deep roasting tin or ovenproof casserole and pour over the sauce. Cover with foil and oven cook for 15 mins until the chicken is tender. Skim off any oil from the top of the sauce.
• Take the chicken pieces out of the tin and transfer to a serving dish. Pour the sauce into a pan and bring to a simmer. Stir in the tamarind pulp, coconut milk and half the coconut cream. Adjust the flavour by adding more sugar or tamarind. Ladle the sauce over the chicken, drizzle with the remaining coconut cream, and scatter with coriander before serving.

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:

• 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!

Steps:

• Heat 1 tablespoon olive oil over medium heat in a large, deep skillet. Add okra and cook until the 'stickiness' of the okra is no longer visible and they begin to brown, about 10 minutes. Remove from heat and set cooked okra aside in a bowl.
• Heat remaining tablespoon of olive oil over medium heat in the same skillet. Add mustard seeds and cook until the seeds pop and are fragrant, about 5 minutes; add curry leaves and cook until fragrant, about 30 seconds.
• Stir in onions and garlic and cook until softened and brown, about 5 minutes. Mix in cooked okra and tomatoes; cook until they begin to stew, 3 to 5 minutes. Add cumin, salt, coriander, turmeric, and black pepper; mix well.
• Pour in water and bring mixture to a boil. Reduce to a simmer and cook until thickened, 3 to 5 minutes. Remove from heat and stir in cilantro and tamarind concentrate. Serve.