Tibetan Potent Potatoes Recipes

TIBETAN POTATO CURRY

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.

TIBETAN POTATO SOUP

Steps:

• Melt butter in a large heavy soup pot. Add ginger, garlic, and onion; cook and stir over medium heat until onion is tender. Add turmeric, chili powder, and Garam masala; continue cooking and stirring for one more minute. Remove pan from heat.
• Stir in half of the potato flakes until blended, then half the water until smooth. Repeat with other half of potato flakes and water. Return pan to medium heat and bring to a boil.
• Add spinach and tofu. Allow mixture to return just to the boiling point and immediately reduce to lowest possible heat. Stir in vinegar and soy sauce; season to taste with salt and pepper.
• Serve in heated bowls; garnish with chopped green onions and cilantro.

TIBETAN POTATO SOUP

Steps:

• Melt butter in large saucepan over medium heat.
• Add ginger, garlic and onion and stir-fry over medium to medium-high heat for 1/2 to 1 minute.
• Add turmeric, chili powder and masala. Stir-fry 1/2 minute longer.
• Add potato and mix. Cook and stir 3 minutes. Add water 1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming.
• Stir until mixture is smooth. Add tofu and spinach.
• Mix well and bring to boil. Add vinegar, soy sauce, salt and pepper.
• Simmer 5 minutes. If soup is too thick, add water.
• Add green onions and cilantro and mix well. makes about 8 cups.

TIBETAN POTATO CURRY RECIPE - (4.5/5)

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.

TIBETAN POTENT POTATOES

Steps:

• Scrub potatoes, rub with small amount of oil, and bake at 400º until well.
• done. Heat clarified butter or oil in large skillet. Saute onions and.
• ginger until they begin to brown and then add garlic and spices and cook.
• for 4-5 minutes longer. Add a little water if necessary. Add tamari or salt.
• (opt.), stir and remove from heat. Cut baked potatoes in half lengthwise,.
• scoop out insides, and combine with onion mixture. Add cottage.
• cheese(opt.). Mix well and refill potato shells covering each with grated.
• cheese. Broil until cheese is melted and bubbly. Garnish with bell pepper.
• and pineapple(opt.). Serve with yogurt.