Potato Curry
Glorious Spices
I found a very inspiring recipe for Potato Curry in Mangos and Curry Leaves. There were some elements of it that I wasn’t crazy about (the smell of turmeric kind of makes me shudder) and some things I just didn’t have on hand (black mustard seed? I can find that where?). However, I did follow a great deal of it, and the meal turned out amazing.
Potato Curry, Featuring Yellow & Red Potatoes, Orange Tomatoes, Onion, Garlic, Jalapeno and Spices
I got out all of my Indian spices and smelled and paired and bantered with Josh (who is the best cooking partner ever), and decided on ground coriander, cumin, and curry (I’m not sure what kind of curry - just found it in the bulk section of Central Market and it smells good, so I’m eating it). I measured out a teaspoon each of the ground coriander and cumin, and a half teaspoon of curry.
Yes, measured.
This will be a rare occasion that you see me measure or recommend measurements. I am still new at cooking Indian food, and the spices are strong and intimidate me. The first time I made samosas, I figured I could just wing it and they were not nice. That probably explains my aversion for tumeric.
At any rate, I measured out the spices and mixed them up with some crushed garlic. I reserved more crushed garlic to be sautéed on its own first.
Naked Garlic and Garlic with Spices
Add a little oil to the pan…
I Love Silver Oil Cans.
Sauté some garlic…
This Smell Always Makes Me Hungry
Add potatoes and onions - we chopped up about 6 small potatoes into small cubes and 1 medium sized onion. Let that brown awhile, stirring so the potatoes don’t stick. Cook until the onions are soft and the potatoes begin to brown a bit.
Pouring in Potatoes and Onions
Meanwhile, the tomatoes and a jalapeño are ready, also finely chopped. We found some beautiful orange tomatoes I couldn’t resist, but I’m sure red ones will work just fine. Josh was kind enough to deseed the jalapeño for me so I could enjoy the spice. :)
Yellow Tomatoes and Jalapenos
Add the tomatoes and pepper into the mix…
It's Getting Closer...
Stir and fold the ingredients together, and then add the rest of the garlic and the spices.
Adding the Last of the Spices
Once the spices are incorporated into the mix, add a bit of water (for a batch this size, I used 1/3 of a cup), salt to taste, and cover and let it simmer. I checked it after about 10 minutes, stirred so it wouldn’t stick to the pan, covered and simmered another ten minutes.
Meanwhile, I made some dessert - chopped up some fresh mango and mixed it up with some yogurt, cinnamon, and raw sugar. It’s amazing.
Mangos With Yogurt, Cinnamon, & Raw Sugar
We toasted some whole wheat naan in the broiler (store bought, although I want to make some another time!) and were ready for dinner. Sooooo good….
Potato Curry with Whole Wheat Naan
Tags: Desserts, Indian, Potatoes
11. September 2008 at 12:24
Oh wow! I’m inspired. Too bad my hubby isn’t too fond of spicy… or Indian… food. Perhaps I’ll have to give it a shot anyway. I’ll let you know how it goes.
18. September 2008 at 20:55
I bet if you made it, he would love it. ;) Or you can always make it for friends! We’ll come join you!
5. February 2009 at 18:58
[...] I went to Pacific Culinary Studio for an Indian cooking class. I’ve tried my hand at some Indian cooking a couple of times, but overall it’s mostly eaten at great restaurants. Now I have a whole [...]
15. October 2009 at 20:58
[...] olive was all I had. I added in a good dose of turmeric (I’ve since realized the error of my earlier assumption. I really disliked those samosas I made, and I just assumed it was the turmeric. I was wrong. I [...]