Tibetan Potato Curry Recipe 455

TIBETAN POTATO CURRY

Tibetan Potato Curry image

Make and share this Tibetan Potato Curry recipe from Food.com.

Provided by Elmotoo

Categories Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 cups potatoes (avoid russet potatoes as they don't hold up well)
1/2 teaspoon fenugreek seeds
2 tablespoons oil
1 large onion, coarsely chopped
3 tablespoons ginger, minced
4 peeled garlic cloves, minced
1 teaspoon coriander
1 1/2 teaspoons cumin
2 teaspoons curry powder
1 teaspoon turmeric
2 tomatoes, coarsely chopped
1 -2 dried hot pepper, left whole
water, as needed

Steps:

Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly.
While the potatoes are cooking, saute the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them.
Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saute briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together, about 30 minutes.
Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.

Nutrition Facts : Calories 191.4, Fat 5.2, SaturatedFat 0.8, Sodium 14.8, Carbohydrate 33.8, Fiber 5.1, Sugar 3.5, Protein 4.3

TIBETAN POTATO CURRY RECIPE - (4.5/5)

Tibetan Potato Curry Recipe - (4.5/5) image

Provided by es123

Number Of Ingredients 12

Ingredients

6 cups potatoes ( avoid russet potatoes as they don't hold up well)
1/2 teaspoon fenugreek seeds
2 tablespoons oil
1 large onions, coarsely chopped
3 tablespoons ginger, minced
4 peeled garlic cloves, minced
1 teaspoon coriander
1 1/2 teaspoons cumin
2 teaspoons curry powder
1 teaspoon turmeric
2 tomatoes, coarsely chopped
1 -2 dried hot peppers, left whole water, as needed

Steps:

Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly. While the potatoes are cooking, saute the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saute briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together, about 30 minutes. Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.

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