Best 4 Curried Cumin Potatoes Recipes
Craving for a delightful side dish that tantalizes your taste buds with a harmonious blend of flavors? Look no further than our curated collection of Curried Cumin Potato recipes! Embark on a culinary journey as we present an array of tempting variations, each offering a unique take on this classic dish. From the vibrant yellow hue of Turmeric Cumin Potatoes to the smoky charm of Roasted Cumin Potatoes, these recipes cater to diverse preferences and culinary skill levels. Whether you seek a quick and easy weekday meal or a special side dish to impress your dinner guests, our Curried Cumin Potato recipes have got you covered. Prepare to be captivated by the symphony of flavors as cumin's earthy notes dance harmoniously with the warmth of curry, creating a memorable and delectable experience.
Check out the recipes below so you can choose the best recipe for yourself!
EASY ALOO CURRY (CURRIED POTATOES)
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Steps:
- In a large skillet, saute the cumin seeds in vegetable oil for 2 minutes or until golden.
- Add the minced garlic, chili pepper (optional), and onion; cook until soft.
- Peel the potatoes and cut them into 1/2-inch cubes.
- Add the potatoes, curry powder, turmeric, ground cumin, and chicken broth and cook over medium-low heat, stirring occasionally.
- Continue to cook, adding small amounts of water from time to time to keep the potatoes from sticking-until tender.
- After the potatoes are tender, cook 2 to 3 minutes more or until the outsides of the potatoes are slightly crispy and golden brown.
- Serve warm.
Nutrition Facts : Calories 99 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, Sodium 104 mg, Fat 1 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CURRIED POTATO AND SPINACH SOUP
This is an easy-to-prepare soup that's delicious and satisfying for a cold winter's night. Kids and adults alike love it!
Provided by TEDDYBEARZ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 51m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and bay leaf; cook and stir until onion is translucent, about 5 minutes. Add cumin, curry powder, turmeric, and coriander; cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir potatoes, chicken broth, water, canned tomatoes, and seasoning into the pot; bring to a boil.
- Reduce heat and simmer until potatoes are mostly cooked through, about 15 minutes. Add spinach; stir well to combine. Mash some of potatoes to thicken soup. Continue cooking until potatoes are soft, about 10 minutes more.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 32.3 g, Cholesterol 2.5 mg, Fat 4.2 g, Fiber 5.2 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 562.9 mg, Sugar 3 g
CUMIN POTATOES
This is a regular family favourite that we serve with Moroccan or Lebanese style meals. Or Greek or Italian-whatever we feel like I guess! And we love these so much, 2 spuds each is almost not enough!
Provided by JustJanS
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the potatoes and cut into 2cm cubes.
- Place on a baking tray and sprinkle with the cumin and plenty of salt and freshly ground black pepper.
- Pour the oil over and tumble the potatoes around until they are well covered.
- Bake in a preheated moderate to hot (350-400) oven until browned and crispy-about 30 minutes.
- Serve with Eastern style meals.
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
Tips:
- For a crispier texture, pre-boil the potatoes before roasting. This will help to remove excess starch and create a more golden-brown exterior.
- To add a bit of spice, try using a blend of cumin, coriander, and chili powder. You can also add a pinch of cayenne pepper for an extra kick.
- If you don't have any curry powder, you can make your own by combining ground cumin, coriander, turmeric, and ginger.
- To make the potatoes even more flavorful, try marinating them in the curry mixture for at least 30 minutes before roasting.
- Serve the potatoes with a dollop of yogurt or sour cream, and a sprinkle of chopped cilantro.
Conclusion:
Curried cumin potatoes are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and satisfying. So next time you're looking for a new way to prepare potatoes, give this recipe a try. You won't be disappointed!
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