Potato Turmeric Curry
Ingredients
1 /4 of a medium onion ( chopped into small cubes)
3 russet potatoes ( cut each potato into thirds and cut each third into four big cubes)
1 teaspoon turmeric powder
1 tablespoon salt
1/2 cup milk or coconut milk
1/4 cup oil
Optional:
A handful of Curry Leaves ( usually I make this optional but these make the flavor that much better, so if you are attempting this, you will need to do a deep dive for curry leaves)
1 teaspoon Black Mustard seeds
Steps
Steam potatoes till partially cooked. Steaming unlike boiling prevents them from absorbing water and overcooking. You don't want a mushy potato in your curry.
Heat a cast-iron skillet or fry pan on medium heat. Add 1/4 cup oil to the pan.
Add onions and sauté for 3-5 minutes till golden brown.
Add curry leaves, mustard seeds, salt, and turmeric, and sauté for an additional minute till fragrant.
Add potatoes and stir until evenly coated in the onion turmeric mixture.
Add milk to the pan and stir till everything is well incorporated for 5 minutes, take off the stove, and serve!.
Spiced Potatoes Ingredients 1 medium onion ( chopped into small cubes)
1 medium onion ( chopped into small cubes)
1/3 cup oil ( olive oil, grapeseed oil, or coconut oil)
3 russet potatoes ( cut each potato into thirds and cut each third into four big cubes)
1 tablespoon cardamom powder
1 tablespoon chili flakes
1 tablespoon salt
juice of 1/2 lime
Optional Curry leaves ( usually I make this optional but these make the flavor that much better, so if you are attempting this, you will need to do a deep dive for curry leaves)
Steps
Steam potatoes till partially cooked. Steaming unlike boiling prevents them from absorbing water and overcooking. You don't want mushy potatoes.
Heat a cast-iron skillet or frying pan on medium heat and add the oil. Heat the oil for a minute.
Add chopped onions and sauté till translucent for about 3-5 minutes.
Add cardamom powder, chilli flakes, salt, and curry leaves. Sauté for 1-2 minutes till fragrant.
Add cooked potatoes to the mixture and fold until the potatoes are evenly coated with the onion mixture.
Cook for 2-3 minutes till potatoes form a crispy crust along the edges.
Take off heat, serve in a bowl, and squeeze the juice of half of the lime and mix through and serve!
Potato Dark Roasted Spice Curry
Ingredients
1/4 cup of oil ( olive oil, grapeseed oil, or coconut oil)
1/4 of a medium onion ( chopped into small cubes)
2-3 cloves of garlic finely sliced
1" piece of ginger peeled and sliced
3 russet potatoes ( cut each potato into thirds and cut each third into four big cubes)
1 teaspoon salt
1 teaspoon Sri Lankan Roasted Curry Powder
1 tablespoon chilli powder
1 tablespoon vinegar
1/2 cup milk or coconut milk
Steps
Steam potatoes till partially cooked. Steaming unlike boiling prevents them from absorbing water and overcooking. You don't want mushy potatoes.
Heat a cast-iron skillet or frying pan on medium heat and add the oil. Heat the oil for a minute.
Add chopped onions and sauté till translucent for about 3-5 minutes.
Add garlic and ginger and sauté for 1-2 minutes till fragrant.
Lower flame. Add salt, curry powder, chilli powder, and vinegar. Turn flame back on and cook on medium heat for 1 minute till spices are roasted and fragrant.
Add steamed potatoes and mix till coated evenly in the spice mixture.
Add 1/2 cup of milk and continued to cook till well mixed for 5 minutes and serve.
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