Best 2 Tibetan Potato Curry Recipes
Embark on a culinary journey to the heart of Tibet with our delectable Tibetan potato curry. This traditional dish, also known as Aloo Dum, captivates taste buds with its symphony of flavors and vibrant colors. Succulent potatoes are lovingly simmered in a rich and aromatic gravy, infused with a harmonious blend of spices that dance on your palate. As you savor each bite, you'll be transported to the bustling markets of Tibet, where the air is filled with the tantalizing aroma of this beloved dish. Our comprehensive guide includes three unique recipes, each offering a distinct take on this classic curry. The first recipe stays true to the traditional Tibetan method, while the second incorporates a delightful twist with the addition of coconut milk, creating a creamy and flavorful variation. For those seeking a vegan alternative, the third recipe offers a plant-based version that is equally satisfying. Prepare to indulge your senses and create a culinary masterpiece that will leave your family and friends craving for more.
Let's cook with our recipes!
TIBETAN POTATO CURRY
Make and share this Tibetan Potato Curry recipe from Food.com.
Provided by Elmotoo
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly.
- While the potatoes are cooking, saute the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them.
- Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saute briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together, about 30 minutes.
- Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.
Nutrition Facts : Calories 191.4, Fat 5.2, SaturatedFat 0.8, Sodium 14.8, Carbohydrate 33.8, Fiber 5.1, Sugar 3.5, Protein 4.3
TIBETAN POTATO CURRY RECIPE - (4.5/5)
Provided by es123
Number Of Ingredients 12
Steps:
- Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly. While the potatoes are cooking, saute the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saute briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together, about 30 minutes. Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.
Tips:
- For a richer flavor, use coconut milk instead of water.
- Add a teaspoon of garam masala for a more authentic Tibetan flavor.
- If you like your curry spicy, add a green chili or two.
- Serve the curry with rice, quinoa, or naan bread.
- Garnish the curry with fresh cilantro leaves.
Conclusion:
This Tibetan potato curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be easily customized to your taste. Serve it with rice, quinoa, or naan bread, and garnish with fresh cilantro leaves for a complete meal.
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