Best 6 Indian Potato Curry Recipes

INDIAN EGGPLANT AND POTATO CURRY WITH CUCUMBER YOGURT SAUCE

Steps:

• To make yogurt sauce, peel and seed 2 cucumbers. Finely shred using a food processor, or finely dice by hand. Toss with salt and place in a colander. Allow to drain for at least 1 hour, stirring occasionally.
• Combine drained cucumbers, yogurt, scallions, garlic, black pepper, and cayenne in a bowl. Refrigerate until needed.
• While you prepare the cucumbers and sauce, preheat the oven to 450 degrees F (230 degrees C). Place potatoes on a baking sheet.
• Roast potatoes in the preheated oven for 15 minutes.
• Meanwhile, cut eggplants in half lengthwise and place cut-sides down on a medium baking sheet. Add eggplant tray to the oven.
• Continue to roast eggplants and potatoes until tender and eggplants begin to brown, about 30 minutes more.
• Remove from heat and allow eggplant and potatoes to cool, 10 to 15 minutes. Peel eggplant (skin should pull off rather easily). Potatoes do not need to be peeled, but may be if you prefer. Chop eggplant and potatoes into large bite-sized cubes.
• Heat oil in a large pot over medium heat. Add onions and salt and cook until onion is tender, about 5 minutes. Add garam masala, ginger, and garlic and cook until spices are fragrant, about 1 minute. Add diced tomatoes with their liquid, vegetable broth, cubed potatoes, cubed eggplant, and jalapeno peppers. Cover and simmer for 20 minutes. Add peas and allow to simmer until peas are hot but still bright green, 5 to 10 minutes. Stir in yogurt.
• Serve with cucumber yogurt sauce.

INDIAN POTATO PANCAKES WITH CURRY-LIME YOGURT

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
• Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. And 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
• Serve pancakes hot with Curry-Lime Yogurt.

INDIAN CURRY POTATO FRIES

Steps:

• Pour enough oil into a frying pan to cover the bottom 1/3-inch deep; add garlic, cumin, salt, turmeric, and black pepper. Heat oil mixture over medium heat.
• Cook and stir potatoes in the hot oil, turning occasionally, until cooked through, golden brown, and crisp on the outside, 10 to 15 minutes. Add fresh cilantro and curry paste and stir to coat. Fry until cilantro is dark green and crisp, about 1 more minute. Remove potatoes with a slotted spoon and transfer to serving dish.

ONE POT INDIAN STYLE POTATO, TOMATO & PEAS CURRY RECIPE BY TASTY

Steps:

• Heat mustard oil in a pressure cooker. cooker until smoking hot. Take off heat for two minutes, then reignite.
• Add asafoetida and onion paste - cook onions until transparent. Then, add red chillies and turmeric powder.
• Cook on medium heat until oil is released. Then, add diced potatoes, tomatoes and peas. Mix well - add enough water to cover the vegetables, add salt to taste, and pressure cook for 4 whistles on medium heat.
• Turn off heat and remove lid to remove all pressure.
• Reignite flame to high, mash potatoes, and add green chillies. Salt to taste and bring to a boil. Sprinkle garam masala and mix well.
• Garnish with freshly-chopped cilantro and serve warm alongside chapathi, naan, or freshly-steamed rice.

ALOO PALAK(INDIAN POTATO AND SPINACH CURRY)

Steps:

• Bring salted water to a boil,cook spinach over high heat for 2 min,covered,cool quickly,blend it with green chili to make a coarse pase.
• Precook the potatoes in boiling water for 15 min and dain, or you can omit this step but the potatoes will be chewy.heat 2 tbsp oil and fry potato cubes for 5 min or until lightly brown,keep aside.
• Heat another 2 tbsp oil and fry cumin seeds and onions till soft,then add in ginger garlic mince and further fry for 1 minute.
• Add in tomato puree and fry for 2 min,add all the dry spices and lemon juice,stir well.
• Add spinach and potatoes,stir to combine,cook over low heat until thickend.
• Add cream or yogurt,Mix gently and cook for 2 more minute.

INDIAN SWEET POTATO FRIES WITH CURRY AIOLI

Steps:

• Sweet Potato Fries: Pre heat oven to 425˚F with the racks in the middle. Prepare 2 half sheet pans (cookie sheets) with parchment or Silpat liners. Combine ghee (butter) with curry powder, cardamom, garam masala and cinnamon. Put sliced sweet potatoes on cookie sheet and toss with arrowroot powder. Drizzle butter mixture over the top of the potatoes and combine well with your hands. Sprinkle with some garlic salt and pepper. Toss again. Lay sweet potatoes out in a single layer with a small amount of space in between the potatoes. They need to have some breathing room so they do not steam. Bake for 15 minutes. Flip each fry with a pari of tongs and cook for another 10-15 minutes. Curry Aioli Dip: Combine all ingredients in a food processor or blender and combine well. Adjust spices and seasonings to taste.