Minty Pot Roasted Potato Curry Recipes
CURRY ROAST POTATOES
Make and share this Curry Roast Potatoes recipe from Food.com.
Provided by rockytuesday
Categories Potato
Time 1h
Yield 6 1/2 cup servings, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Peel and cube the potatoes.
- Bring a pot of water and 1 tsp salt to a boil. Carefully submerge potatoes, and par-boil for 5-7 minutes.
- Drain.
- In a baking dish mix together the oil, Patak's Mild Curry Paste.
- Coat the drained potatoes, onions, and garlic with the curry.
- Bake in a pre-heated oven for 30-45 minutes until crisp and golden.
- Serve alone or with plain yogurt.
Nutrition Facts : Calories 86, Fat 2.5, SaturatedFat 2, Sodium 415.4, Carbohydrate 14.9, Fiber 1.9, Sugar 1.2, Protein 1.7
MINTY POT-ROASTED POTATO CURRY
Number Of Ingredients 16
Steps:
- 1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then peel them.2. In a food processor or a blender, process together the onion, ginger, garlic, fresh mint leaves, and coconut until smooth Add the coriander, paprika and turmeric and process again to make a smooth paste.3. Heat 2 tablespoons oil in a large nonstick wok or saucepan over medium-high heat and add the green chili peppers and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the potatoes and cook, stirring, until golden, 3 to 5 minutes. Transfer to a bowl.4. Add the remaining oil to the pan, then add the onion-mint paste and cook over medium heat, stirring, until golden, 7 to 10 minutes. Mix in the potatoes, salt, and water, cover the pan, and simmer until the sauce is thick and the potatoes are very soft and fragrant, 5 to 7 minutes. Transfer to a serving dish, top with dried mint leaves and garam masala and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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