Minty Pot Roasted Potato Curry Recipes

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!

Steps:

• 1. Preheat oven to 350°F.
• 2. Scrub the potatoes and prick each 3 or 4 times with a fork. Place in a single layer on a shallow roasting pan and bake for 2 hours. Cut each potato in half.
• 3. Toss potatoes with remaining ingredients in a large bowl. Let rest for 30 minutes before serving.

Steps:

• 1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then peel them.2. In a food processor or a blender, process together the onion, ginger, garlic, fresh mint leaves, and coconut until smooth Add the coriander, paprika and turmeric and process again to make a smooth paste.3. Heat 2 tablespoons oil in a large nonstick wok or saucepan over medium-high heat and add the green chili peppers and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the potatoes and cook, stirring, until golden, 3 to 5 minutes. Transfer to a bowl.4. Add the remaining oil to the pan, then add the onion-mint paste and cook over medium heat, stirring, until golden, 7 to 10 minutes. Mix in the potatoes, salt, and water, cover the pan, and simmer until the sauce is thick and the potatoes are very soft and fragrant, 5 to 7 minutes. Transfer to a serving dish, top with dried mint leaves and garam masala and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat the oil in a large pan and fry the mustard seeds, chillies and curry leaves until the seeds start to pop. Add the onions and fry until softened and starting to brown. stir in the spices, add the tomatoes and fry for 5 mins. Add the potatoes and stir to coat. Pour in the coconut milk with 200ml water. Bring to the boil and simmer for 20-25 mins, stirring occasionally, until the potatoes are just tender.
• To make the raita, mix all the ingredients together with some seasoning.
• If the curry looks a little too saucy, scoop out the potatoes with a slotted spoon into another dish, then boil the sauce until reduced a little. stir the potatoes back in to heat through, and season well (this curry needs a good sprinkling of salt). serve with warmed Indian bread and a dollop of raita.