Best 4 Potato Curry With Tamarind Recipes

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Embark on a culinary journey with our tantalizing potato curry with tamarind, a symphony of flavors that will tantalize your taste buds. This delectable dish, rooted in the vibrant culinary heritage of India, seamlessly blends the tanginess of tamarind with the earthy goodness of potatoes. Enhanced with an array of aromatic spices, this curry promises a harmonious balance of flavors that will leave you craving for more.

In this comprehensive guide, we'll provide you with three irresistible variations of potato curry with tamarind, each offering a unique twist on this classic delicacy. From the fiery and bold Andhra-style potato curry to the rich and creamy coconut potato curry, and the tangy and refreshing Gujarati potato curry, we've got something to satisfy every palate. With detailed instructions, cooking tips, and a comprehensive list of ingredients, we'll empower you to recreate these culinary masterpieces in the comfort of your own kitchen. Let's dive into the world of flavors and discover the magic of potato curry with tamarind.

Let's cook with our recipes!

ALOO CURRY (INDIAN POTATO CURRY RECIPE)



Aloo Curry (Indian Potato Curry Recipe) image

An easy vegan potato curry that tastes awesome with hot poori, an Indian bread.

Provided by Saima Zaidi

Categories     Breakfast/Brunch

Number Of Ingredients 15

2 medium potatoes
1/4 cup cooking oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp nigella seeds
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
5-6 curry leaves
1 green chilli
1 tsp tamarind paste
1 tsp sugar
1 tsp salt

Steps:

  • Boil the potatoes in an instant pot or stovetop pressure cooker until soft.
  • Peel and quarter the potatoes. Take each quarter in your hand and press until it breaks into uneven chunks.
  • Heat oil in a wok or karahi and add the mustard, cumin and nigella seeds.
  • When the seeds splutter (30 seconds), add the powdered spices and ginger and garlic pastes. Saute for a minute. Add a few tablespoons of water if required.
  • Add the potatoes and mix well.
  • Add 2 cups water, curry leaves, green chilli, tamarind paste, sugar and salt. Cook uncovered for 10 minutes. Aloo curry is ready to be served with pooris.

Nutrition Facts : ServingSize 1 cup, Calories 204.4 kcal, Sugar 2.6 g, Sodium 608 mg, Fat 13.8 g, SaturatedFat 1 g, Carbohydrate 19.1 g, Fiber 2.8 g, Protein 1.9 g, UnsaturatedFat 12.2 g

POTATO CURRY WITH TAMARIND



Potato Curry with Tamarind image

Provided by Chitrita Banerji

Categories     Wok     Potato     Side     Sauté     Vegetarian     Quick & Easy     Dinner     Curry     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

3 dried hot red chiles (about 3 inches long), stems removed
1 tablespoon cumin seeds
1 lb medium boiling potatoes (about 5), scrubbed well
3 tablespoons vegetable oil
2 Turkish bay leaves or 1 California
3/4 teaspoon panch phoron (Bengali spice mix)
1/8 teaspoon asafetida powder
1/2 teaspoon ground turmeric
1 cup water plus 1/4 cup boiling water
1 1/2 teaspoons tamarind concentrate
1/2 teaspoon salt
Special Equipment
an electric coffee/spice grinder; a wok

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.

POTATO CURRY WITH TAMARIND



Potato Curry With Tamarind image

A spicy vegetarian curry, hearty enough for a comforting fall dinner. It's great simply ladled over steamed rice. I have used this as a side dish with grilled chicken. I can never have enough potato recipes. I have changed some of the ingredients to reflect what I have available in my pantry. Recipe from Epicurious weekly e-mails.

Provided by Kit..ty Of Canada

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

3 dried hot red chilies, stems removed (about 3 inches long)
1 tablespoon cumin seed
1 lb medium boiling potato, scrubbed well (about 5)
3 tablespoons vegetable oil
1 bay leaf
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1 cup water, plus
1/4 cup boiling water
1 1/2 teaspoons tamarind paste
1/2 teaspoon salt

Steps:

  • Toast chilies 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 or by hand.
  • 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 frying pan or wok over moderately high heat until hot but not smoking.
  • Add bay leaf, cumin/chilies and curry powder and cook,stirring frequently till you smell the spices.
  • Should be with in seconds.
  • 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.
  • Add salt and tamarind mixture to potatoes and simmer, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes.
  • Season with salt.
  • Discard bay leaves.

Nutrition Facts : Calories 200.6, Fat 10.8, SaturatedFat 1.4, Sodium 300.2, Carbohydrate 24.8, Fiber 2.6, Sugar 1.7, Protein 2.5

ROASTED NEW POTATOES WITH GARLIC AND TAMARIND



Roasted New Potatoes With Garlic and Tamarind image

In this recipe, roasted potatoes are paired with classic flavors used in Western and Indian cooking: butter and garlic, the fruity acidity of tamarind and lime juice, and the sweetness of date syrup. The potatoes are sliced and cooked in a pot of salted water, which helps them develop a thin crust and creamy interior when roasted. They make a great side to almost any meal, and can easily take the place of a breakfast hash. The shallots here carry a milder bite, but a red onion can be substituted for a stronger taste. Do stick to tamarind paste, and avoid using thick, syrupy tamarind concentrates. They lack tamarind's fruitiness and carry a noticeable artificial aftertaste.

Provided by Nik Sharma

Categories     vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds yellow new potatoes, about 1 to 1 1/2 inches in width
Kosher salt
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
2 tablespoons unsalted butter, melted
2 garlic cloves, peeled and grated
2 tablespoons tamarind paste (not concentrate)
1 tablespoon date syrup, honey or maple syrup
1 teaspoon lime juice
1 medium shallot, peeled and minced
2 scallions, white and green parts thinly sliced
2 tablespoons chopped cilantro
1 green chile, such as a serrano or Thai chile, minced (optional)

Steps:

  • Heat oven to 425 degrees and place a rack in the top third of the oven.
  • Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.
  • Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.
  • As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.
  • In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.

Tips:

  • For the best flavor, use fresh tamarind paste or pulp. If using dried tamarind, soak it in warm water for 30 minutes before using.
  • If you don't have tamarind paste or pulp, you can use lemon juice or vinegar as a substitute. However, the flavor will be slightly different.
  • You can use any type of potatoes for this curry, but Yukon Gold or Russet potatoes are good choices.
  • Be sure to peel and cube the potatoes before cooking them.
  • If you like spicy food, you can add some chili powder or chopped green chili peppers to the curry.
  • Garnish the curry with chopped cilantro or parsley before serving.

Conclusion:

Potato curry with tamarind is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tamarind gives the curry a tangy and slightly sour flavor that is balanced by the creamy potatoes and the spices. This curry is also a good source of protein and fiber.

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