I make a big pot and eat it all week!. 10. Increase the heat to medium high. 6. Fold mayonnaise mixture into chicken mixture; stir to coat. 1 medium/large sweet Vidalia or yellow onion, diced small. Bell peppers: Fry the bell peppers in 1 tablespoon oil before you begin to make the potato curry. Also saute onions, tomatoes & spice powders well to bring out the aroma. No! Hi Prabhakar, I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. I will check it. Optional: Since I did not have curry leaves or bay leaf, I added half teaspoon kasuri methi here. Hi Sally, When using medium potatoes I slice each potato into 6 chunks. Hope you will enjoy the recipes! Then add ginger and garlic and saute for 30 seconds. Made this tonight & turned out great. Let the mixture simmer for about 15 minutes. Chickpeas: 1 cup of boiled chickpeas can be added when the potatoes are half cooked. I’m so happy that you enjoyed it, Jana! But, I’m going to share it with all my website’s followers on social media. If the potato curry is runny, open the lid and evaporate the excess liquid. 9. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. © 2010 - 2021 Well Plated by Erin. Your email address will not be published. 2. Heat a grill pan, and toast or grill bread slices. Thank you from Canada. Also I’m using 3 qt IP duo mini. 8. Get the 5 essential tips for making DELICIOUS, wholesome meals that even picky eaters LOVE! Hi Susan, So does the amount of water and time remain the same if I am not putting in rice? Pour 1 ¾ cups hot water to the rice. Welcome! I made this tonight & it was amazing! Avoid using new potatoes. Use a good fragrant garam masala to flavor up your curry. Thank you so much. Enchanting flavors, minimal dishes, and a hearty, healthy meal that’s ready in 35 minutes or less: Potato curry is my kind of magic! Hi Deb Stir in the spices. Make a few cuts into them. Add both these at the last step to retain their best flavors. These spices are used in traditional Indian cooking. You can leave it out and don’t need to make any adjustments (ex: cook time or quantity of water). These leaves contribute to the flavours of South Indian curry & are considered healthy as they aid digestion. 7. So please answer this whenever you get a chance: I couldn’t find the instant pot recipe without the rice option. 4. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. You are welcome! Serve this … Step 1. Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. 3. Just fry in 1 tsp oil first for 2 mins. Yes turmeric goes with the other spices. Comment document.getElementById("comment").setAttribute( "id", "a30433adef51af89aa6abd55b2186004" );document.getElementById("j0a1a0c2c3").setAttribute( "id", "comment" ); This was a very flavorful and aromatic aloo curry. This prevents the potatoes from getting overcooked. Red Lentil Curry with Sweet Potatoes {Slow Cooker}. Fast and healthy with simple ingredients! I use this when I don’t have curry leaves. To make this potato curry in Instant pot, dice the potatoes to 1 inch pieces so they don’t turn mushy when cooked under pressure. I love the unique aroma and taste it gives this dish. I use your recipe as my guide. Simmer them along with the potoatoes. Thank you! Whole spices: ¼ teaspoon of mustard seeds and ½ teaspoon of cumin seeds also make a good addition to the tempering. I love your recipes so I’m not even going to look online for an alternate solution. I used a lot more spices than noted in the recipe and it was so good. Disclosure & Privacy Policy. I do not have an extra rice bowl to put inside the instant pot (will buy it soon). Saute until the onions turn transparent or pink. The spice profile is good too. Curry: Cook onion, garlic and ginger in a large pot until soft and fragrant. You may skip it. Yes curry leaves make a lot of difference. 1. Similar recipesAloo matarAloo gobiDrumstick recipe with potatoes Dum aloo. Hi Mike, COver and cook for 1 to 2 mins. Cover and let them rest for 10 minutes. Chop or puree tomatoes. Happy to know you made a good potato curry. I love to know what you are making! If the tomatoes are hard, cover the pan and cook for a while. this makes such a comforting meal..also i like adding spinach to this. Especially kids. stuff inside bread and make sandwich. It gives you the opportunity to add more to taste. Mix mayonnaise, lime juice, and curry powder in a small bowl. Cook on saute mode until the curry thickens slightly. If your potatoes are too old then boil them first. If you don’t own a citrus press yet, it will be a game changer. I’m so happy that you enjoyed it, Raquel! It not only enhances the flavour of the dish but also makes it tasty. For best results follow the step-by-step photos above the recipe card. Add the curry powder, garam masala, cumin, turmeric, salt, and cayenne. Pour 1¼ cup water and give a good mix. I added some curry paste to get some more earthy notes and some “other” things that would make it no longer vegan so I won’t disclose those. Thank you so much! Stir and cook until the spices are very fragrant, about 1 minute. Saute everything well for 2 to 3 minutes until the masala begins to smell good. Avoid adding tamarind before the potatoes are tender. Some also make it in combination with other vegetables like peas, drumsticks, eggplants etc. If there is not enough liquid pour some water and bring it to consistency. During our busy time, custom sandwich orders will not be taken. Heat 2 tablespoons oil in a pan. It definitely does need stirring quite often to stop it sticking and the coriander leaves at the end really add a nice extra layer to the flavour. 4. Make this either in a regular pot or an instant pot, it turns out great both ways. Peel & cube 250 grams of potatoes to ¾ inch pieces. You won’t need to stir a lot. Stir fry until tomatoes break down and turn completely mushy. This takes about 2 to 4 minutes. Meanwhile prepare the veggies. You can also cook the curry in light coconut milk or thin coconut milk. This recipe is very forgiving so you can easily substitute the ingredients if you do not have any of them. Drain the potatoes and add them to the pan. Keep checking and add more water if needed as some kind of potatoes need more water. Glad your potato curry turned out great. It’s important to point out that this spicy potato curry is not “spicy” in the hot, my-lips-are-on-fire meaning. Thank you for sharing a wonderful recipe and detailed directions! Tried this recipe today. Stir in the sugar and lemon juice. To use frozen peas, add them when the potatoes are almost tender. If you prefer to use coconut milk, then bring the potatoes to the center of the pot with the spatula. Stir to coat with the spices. Read more.. Deglaze the pot by scrubbing the bottom with the spatula to release any bits of food stuck there. Press saute button and gently bring the potatoes to the center of the pot. 2 cups potatoes – cubed to 1 inch pieces – 400 grams, 10 to 12 curry leaves (1 sprig) or 1 bay leaf, ¼ to ½ cup coconut milk (or ½ cup fresh coconut ground with ½ cup water). You will just love it! If you are like me then you will love these variations. Thanks for trying. Instead, it is “spicy” in the rich, warm, aromatic sense. serve with poori or paratha. Herbs: One sprig of Curry leaves or a bay leaf can be added to the hot oil before adding the onions. I am definitely making this again. Rinse 1 ½ cups basmati rice and soak in hot water for 20 to 30 mins. Saute until the tomatoes break down & turn soft and mushy. The detailing, plus snaps … helped me lot. Then add in the curry.]. Check and turn off the stove. Glad you all loved it. This was a decent curry. Add a big spoonful of potato curry … Stir in the sugar, lemon juice, and peas. Hi Jim, Another fabulous recipe, Swasthi! Welcome Prasanna DIG IN! You can also add half teaspoon whole cumin seeds. Each region has a different recipe & even every home has their own to make it. Some kinds of potatoes really don’t cook faster in curry. Next add 1 teaspoon ginger & garlic paste. Mix well. Required fields are marked *. Your website is great. SANDWICH or WRAP. 11. Glad to know Suzanne! It keeps good for 10 days. Add these bell peppers after the potatoes are cooked. In general, Indian curries can seem watery because the loose sauce is intended to saturate rice. To make a basic curry, just add them to the onion tomato masala and simmer. Add red onion, cilantro, curry powder, garlic salt, pepper and lemon juice to the bowl and stir to combine. The only thing I changed was I added a minced serrano pepper because I like my food spicy! I just got a 6 quart DO from Amazon Basics and I think it’s bigger than the one you use in the video. Served with cilantro yogurt. A portfolio showcasing the work of Jane Larson. WELCOME! Glad you all liked it. Potato curry recipe first published in May 2012. Wash and fine chop onions. When they are partially tender, yet crunchy remove them to a bowl and set aside. Optionally you can also cook your rice in your instant pot by placing your rice bowl over the trivet. But I prepared it on the stove top. When the potatoes are slightly al dente, add these eggs and simmer for 1 to 2 minutes. Add red chili powder, garam masala, coriander powder & cumin powder (optional). Start with 1 teaspoon and use more if needed at the end. Next add onions and green chilli. Then saute everything until the onion tomato masala turns aromatic. I also spent a summer traveling in India, I have to say—and this is no light statement for a partner to make— my husband was 100% right! Potatoes cook with the spices and absorb all the wonderful flavors. (or 1 teaspoon finely chopped garlic). Cover and rest the curry. Then, stir in the peas. ), peeled, halved lengthwise, and thinly sliced crosswise 2 teaspoons minced garlic 1 1/2 teaspoons salad oil 2 tablespoons curry powder Original recipe yields 8 servings. 2. Stir in the chickpeas, coating them with the spices. Whole spices: If you like a pungent flavour in your curry, add ¼ teaspoon mustard seeds to the hot oil at the first step. Thank you so much for leaving a comment. All you need to cook this non-vegetarian recipe is chicken, potato, chopped onion, tomato and a perfect combination of spicy masalas like garam masala, cumin, cayenne pepper etc. Kasuri methi are dried fenugreek leaves. Sauté just until fragrant, about 30 seconds. Thank you Lala! In a large bowl, combine the chicken, cranberries, mayonnaise, walnuts, scallions, Add tomatoes and salt. Hi Katharine I’ve only tested the recipe as written, so it would be an experiment. 1. When the cumin seeds begin to splutter, add ¾ cup chopped onions (1 large) and 1 sprig curry leaves (optional). Thank you for sharing this kind review! Create an account to easily save your favorite projects and tutorials. Also, check out how I served this potato curry and what we can do with the leftovers Add the garlic and ginger. Keep them immersed in water until needed. 5. He is from London and I’m Australian. You don’t need to boil the potatoes first. The ingredient list now reflects the servings specified. peeled and ¾-inch diced (about 4 potatoes), 14-ounce can diced tomatoes in their juices, optional; I find it better balances the flavor, though you can wait to add it if you prefer. So easy to make and so delicious. 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