Dry Potato Curry Recipes
JEERA ALOO RECIPE
Its names itself makes juices flowing in mouth and makes one feel hungry. Simple yet delicious aloo jeera fry is one of the best quick Indian dinner recipes that can be made in minutes and paired up well with almost all Indian breads. This easy vegan recipe of jeera aloo uses routine Indian curry spices. However, what sets it apart from other aloo curry recipes is its dry yet delicately spicy taste and finely balanced mixture of spices that bring out unique aroma of pan fried jeera (zeera, cumin) seeds. It's simply irresistible.
Provided by Foram
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oil in a non-stick pan or a kadai over medium flame. Add cumin seeds; when they start to crackle, add green chilli and sauté for 30-40 seconds.
- Add red chilli powder, turmeric powder, cumin-coriander powder, dry mango powder and salt (If you have added salt while boiling potatoes, then taste one boiled potato piece and add salt only if required.)
- Mix well.
- Add boiled potato pieces.
- Mix well until potato pieces are evenly coated with masala. Cook for 3-4 minutes.
- Turn off the flame. Add coriander leaves and mix well. Transfer prepared aloo jeera fry to a serving bowl and serve hot with poori or paratha and plain curd.
DRY POTATO CURRY
I found this delicious recipe in the Margaret Fulton Cookbook. I didn't have any mustard seeds, so subbed a teaspoon of English mustard; and subbed a teaspoon of curry powder for the garam masala. We had it with a Thai red prawn curry and steamed rice, but it is often served as a main dish for vegetarian meals. Edited 16 December to include salt and paprika in ingredients.
Provided by NotQuiteVegetarian
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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