Easy Quick Potato Curry Give Me Some Spice Wash and chop your potatoes in cubes or thick circles. heat the oil and add the cumin seeds. once they brown, add the potatoes and stir well. slice the chilies in twoand add them to the potatoes. add the salt, turmeric, chili powder and dhana jiru and stir well. add half a cup of water, and cover the saucepan. Method: 1. peel and dice the potatoes and soak them in water. 2. heat the oil and add the cumin seeds and allow them to brown and if using mustard seeds – allow them to pop. 3. drain the water and add the potatoes to the oil. do this carefully as wet potatoes on oil can make a mess.
Easy Peasy Potato Curry Give Me Some Spice Again stir well. 5. using a sieve, sprinkle the chick pea flour on the potatoes. stir and allow to cook for 2 minutes so that the spices and chick pea flour get cooked and coated on the potatoes. 6. add one cup of water and add the fenugreek leaves. allow to cook for 5 minutes with the lid on. 7. 2. on a low to medium flame, heat 2 to 3 tablespoons oil in a pan. add the optional whole spices – ½ teaspoon cumin seeds, ¼ teaspoon mustard seeds and curry leaves or bay leaf. (all optional and you may leave out). 3. when the cumin seeds begin to splutter, add chopped onions and slit green chili (optional). Preparation. boil and peel 2 large potatoes into cubes. you can boil in an instant pot or pressure cooker or on stovetop. pressure cooker cook for 3 whistles in medium flame. instant pot cook in manual mode or pressure cooker mode for 6 minutes with pressure valve sealed, let pressure settle down naturally. Instructions. peel the potatoes and chop into bite size chunks. place the potatoes in a large pot, top with water and season with salt. bring the water up to a boil and parboil for 10 minutes. drain and set aside. saute the onions, garlic and ginger in a large pot until soft and fragrant.
Easy Quick Potato Curry Give Me Some Spice Preparation. boil and peel 2 large potatoes into cubes. you can boil in an instant pot or pressure cooker or on stovetop. pressure cooker cook for 3 whistles in medium flame. instant pot cook in manual mode or pressure cooker mode for 6 minutes with pressure valve sealed, let pressure settle down naturally. Instructions. peel the potatoes and chop into bite size chunks. place the potatoes in a large pot, top with water and season with salt. bring the water up to a boil and parboil for 10 minutes. drain and set aside. saute the onions, garlic and ginger in a large pot until soft and fragrant. Step 2: heat olive oil in a saucepot over medium high heat. add onions and cook for 3 minutes. add garlic and ginger and cook until fragrant, about 1 minute. step 3: now, add curry powder, cumin powder, and paprika. cook for 2 minutes. step 4: add potatoes, chickpeas, vegetable broth, chopped tomatoes, and coconut milk. Add fingerling potatoes, sautéing until crisping around edges, about 10 minutes, stirring occasionally. simmer: add garlic to pan with potatoes and cook until garlic browns, about 1 minute. stir in all remaining sauce ingredients. bring to simmer. cover and adjust heat to medium low. cook until potatoes are tender, about 15 minutes.
Easy Quick Potato Curry Give Me Some Spice Step 2: heat olive oil in a saucepot over medium high heat. add onions and cook for 3 minutes. add garlic and ginger and cook until fragrant, about 1 minute. step 3: now, add curry powder, cumin powder, and paprika. cook for 2 minutes. step 4: add potatoes, chickpeas, vegetable broth, chopped tomatoes, and coconut milk. Add fingerling potatoes, sautéing until crisping around edges, about 10 minutes, stirring occasionally. simmer: add garlic to pan with potatoes and cook until garlic browns, about 1 minute. stir in all remaining sauce ingredients. bring to simmer. cover and adjust heat to medium low. cook until potatoes are tender, about 15 minutes.
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