Best 3 Dry Potato Curry Recipes
**Dry Potato Curry: A Flavorful Indian Delicacy**
Embark on a culinary journey to the vibrant streets of India with our delectable Dry Potato Curry recipe. This classic dish tantalizes taste buds with its harmonious blend of aromatic spices, succulent potatoes, and a symphony of flavors. Discover the art of creating this beloved dish with our step-by-step guide, ensuring a perfect balance of textures and flavors. Explore variations such as the vibrant Gujarati Batata nu Shak, the tangy Sindhi Aloo Tuk, and the unique Punjabi Aloo Mutter, each offering a distinct taste of India's rich culinary heritage. Indulge in the sensory delight of Dry Potato Curry, a delightful symphony of flavors that will transport your taste buds to the heart of India.
DRY POTATO CURRY
I found this delicious recipe in the Margaret Fulton Cookbook. I didn't have any mustard seeds, so subbed a teaspoon of English mustard; and subbed a teaspoon of curry powder for the garam masala. We had it with a Thai red prawn curry and steamed rice, but it is often served as a main dish for vegetarian meals. Edited 16 December to include salt and paprika in ingredients.
Provided by NotQuiteVegetarian
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat ghee in large saucepan and fry mustard seed until it pops.
- Add onion, fresh coriander, turmeric, chili powder, paprika and salt.
- Mix well and then stir in the potatoes.
- Stir for a few minutes, sprinkle with about 1/2 cup of water, turn heat very low, cover and cook for 25-20 minutes or until potatoes are done.
- Shake saucepan occasionally to prevent sticking.
- Add garam masala and lemon juice about 10 minutes before the end of the cooking time.
SIMPLE DRY POTATO CURRY WITH FENNEL
Make and share this Simple Dry Potato Curry With Fennel recipe from Food.com.
Provided by Andtototoo
Categories Indian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse off the potatoes, pierce the skin of each potato in a couple of places, and cook them on high in the microwave until tender.
- Remove the potatoes from the microwave and let them cool for 30 minutes (or for several hours if you are not in a rush to use them).
- When you are ready to make the potato curry, peel the potatoes and roughly dice them. Set aside.
- In a large nonstick frying pan put the oil, mustard seeds, cumin seeds, and the fennel seeds.
- Heat the oil over medium-high heat. When the mustard seeds have started popping for about 15 seconds, add the potatoes and turmeric.
- Use a spatula to flip over the potatoes as they cook. Cook until you get quite a number of brown spots on the potatoes (about 8 minutes).
- Sprinkle the cayenne powder and salt on the potatoes and cook and mix another minute or two.
- Note: You can also make this into a wet curry by adding 1/2 cup water after you add the potatoes and turmeric. Keep adding water, 1/2 cup at a time, until you have reached the desired consistency. You may need to adjust the cayenne and salt amounts if making a wet curry. Another variation is to reduce the potatoes to 3 or 4 and add other vegetables such as carrots, peas, cauliflower and/or green beans.
Nutrition Facts : Calories 432.4, Fat 21, SaturatedFat 2.8, Sodium 601.4, Carbohydrate 56.5, Fiber 7.3, Sugar 2.6, Protein 6.7
"DRY" POTATO AND CAULIFLOWER CURRY
Make and share this "Dry" Potato and Cauliflower Curry recipe from Food.com.
Provided by Yorky1000
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Par boil the potatoes for around 3 minutes. Drain and allow to cool.
- Heat the oil in a wok and stir fry the kalonji seeds and sliced chilies for a minute.
- Sprinkle over the turmeric.
- Add the potatoes and cauliflower and sir fry for 3 minutes.
- Turn the heat to low, cover and cook for 20 minutes.
- Remove the lid, add the salt and stir fry until the potatoes are fully cooked.
Nutrition Facts : Calories 372.7, Fat 14.6, SaturatedFat 2.1, Sodium 935.9, Carbohydrate 56.2, Fiber 9.4, Sugar 10.3, Protein 9.2
Tips:
- Use the right potatoes: Choose firm, waxy potatoes like Yukon Gold or Red Bliss, which hold their shape well during cooking. Avoid starchy potatoes like Russet potatoes, which tend to fall apart.
- Cut the potatoes evenly: Cut the potatoes into uniform-sized cubes or wedges so that they cook evenly.
- Don't overcrowd the pot: When frying the potatoes, do not overcrowd the pot, as this will prevent them from getting crispy. Fry them in batches if necessary.
- Use a heavy-bottomed pot: A heavy-bottomed pot will distribute heat evenly and prevent the potatoes from sticking.
- Add the spices at the right time: Add the spices towards the end of cooking to prevent them from burning.
- Serve hot: Dry potato curry is best served hot with rice, chapati, or paratha.
Conclusion:
Dry potato curry is a simple yet flavorful dish that can be enjoyed as a main course or a side dish. It is a versatile dish that can be customized to your liking by adjusting the amount of spices and vegetables. With its crispy potatoes and aromatic spices, dry potato curry is sure to be a hit at your next gathering.
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