Simple Dry Potato Curry With Sesame Seeds Recipes

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, sesame seeds, mustard seeds, and cumin seeds.
• Heat the oil over medium-high heat. When the mustard seeds have started popping for about 15 seconds, add the potatoes.
• 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.
• The potatoes can also be steamed or boiled. Green beans can also be made this way. Optional: Add 1 teaspoons sambar powder.
• Note: (a). Instead of the 2 Table. sesame seeds, 1 teaspoons black mustard seeds and 1 teaspoons cumin seeds in the original recipe, substitute with 1 teaspoons ground cumin, 1 teaspoons ground coriander, 1/2 teaspoons garlic powder and 1/2 teaspoons turmeric. This variation can also be made into a wet curry by adding water to the frying pan after adding the potatoes. Add 1/2 cup of water at a time until you have reached the desired consistency. Additional salt and cayenne powder may have to be added. (b.) Reduce the amount of potatoes and add different vegetables such as cooked carrots, green beans and/or peas. (c.) Garam masala may also be added to any of these potato curry recipes.

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.

Steps:

• Heat oil and cook seeds, chilli and turmeric for two minutes.
• Stir in potatoes and garlic.
• Stir-fry over low heat, then add remaining ingredients.
• Stuff into pitta bread, adding yogurt and cucumber slices.
• Note: we stuffed this curry in Pudlas (Chickpea panckes).

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.

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:

• Place potatoes in a large pot; cover with water by 2 inches and bring to a boil. Reduce toa low boil and cook until just tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely, 2 to 4 hours. Peel and cut into 3/4-inch cubes.
• Heat oil in a large, heavy skillet (preferably cast iron or nonstick) over medium until shimmering. Add cumin, mustard, and sesame seeds; as soon as they begin to pop -- a matter of seconds -- add potatoes. Cook, stirring occasionally, 5 minutes.
• Add 2 teaspoons salt, cayenne, and lemon juice. Cook, stirring occasionally, until potatoes are golden brown in spots and heated through, 20 to 30 minutes more. Serve warm, or store in an airtight container in refrigerator up to 2 days.