CURRIED POTATOES AND CHICKPEAS
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
- Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
- Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
- Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.
POTATOES AND ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a 10-inch heavy skillet over medium high heat.
- Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.
- Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.
POTATOES AND ONIONS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.
CURRIED CUMIN POTATOES
A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.
Provided by DRAGONSBANE
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
- Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g
ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS
If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.
Provided by curryfamily2012
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
- Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 34.3 g, Fat 37 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 4 g, Sodium 424.2 mg, Sugar 3 g
EASY-PEASY POTATO CURRY RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
- Add the garlic and saute for about 2 minutes, until fragrant.
- Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
- Add the potatoes and mix well until well-coated in spices.
- Add the chickpeas and stir to incorporate.
- Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
- Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
- Serve with cooked rice and naan and garnish with fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams
CURRIED POTATOES AND CHICKPEAS
Provided by Food Network
Number Of Ingredients 11
Steps:
- 1. Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
- 2. Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
- 3. Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
- 4. Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.
CURRIED POTATOES
Make and share this Curried Potatoes recipe from Food.com.
Provided by Dienia B.
Categories Mashed Potatoes
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat oil
- add mustard seeds and onions
- fry until seeds pop
- add garlic and spices and ginger.
- mash the potatoes into oil and spices may need to add water to keep from sticking
- lastly add lemon juice.
Nutrition Facts : Calories 239.9, Fat 4, SaturatedFat 0.6, Sodium 599.2, Carbohydrate 47.2, Fiber 6.3, Sugar 4.3, Protein 5.9
CURRIED POTATOES AND ONIONS
Categories Potato Tomato Side Sauté Vegetarian Spice Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium heat 1 minute. Add cumin, coriander, mustard seeds and turmeric to skillet; cook until seeds are fragrant and darken slightly, about 2 minutes. Add onions and jalapeño and sauté until onions soften, about 5 minutes. Add potatoes; stir until well coated with spice mixture. Cover and cook until potatoes are almost tender, stirring occasionally, about 10 minutes. Add chopped tomatoes; cover and cook until potatoes are tender, about 7 minutes longer. Season to taste with salt and pepper and serve.
BAKED SEASONED POTATOES AND ONIONS
Steps:
- Preheat oven to 375 degrees. Butter baking dish and lay out a single layer of potatoes. Top with a layer of onions. Sprinkle with some parsley, salt and pepper and paprika. Dot with dabs of butter. Continue layering remaining ingredients. Cover dish with foil and bake for 40 minutes or until potatoes are tender.
CRISP ONION-ROASTED POTATOES
From a box of recipes acquired at a garage sale. Have not tried yet, posting here for you to enjoy. :)shirley(:
Provided by Shirl
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- In shallow baking or roasting pan, thoroughly blend all ingredients except potatoes.
- Add potatoes and turn to coat thoroughly.
- Bake, stirring occasionally, 60 minutes or until potatoes are tender and golden brown.
- Garnish, if desired, with chopped parsley.
GROUND BEEF AND POTATO CURRY
A very easy and tasty ground beef curry from the Andhra Pradesh region in India. You can adjust the amount of cayenne pepper , decrease it especially if you are trying to introduce spicy foods to children or to people who are not used to it. Or, you can increase it if you like it hot!!!
Provided by Ranikabani
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a saucepan.
- Add onions and saute till they start to turn a light golden colour.
- Add curry leaves, cardamoms, cloves, cinnamon stick.
- Stir and then add ginger garlic paste, methi.
- When onions are a golden colour, add tomatoes and stir.
- Keep heat at medium-high.
- In a small bowl, add remaining spices with about 1/4 cup of water to form a soupy mixture.
- Add this to the onion-tomato mixture in pan.
- Let the spices cook for about 3 min.
- Add meat and lower heat.
- Stir frequently to mix the spices in and to prevent the meat from clumping.
- Add a bit of water and potatoes.
- Cover and cook till potatoes are cooked.
CHINESE CURRIED BEEF & POTATOES
This came from a Chinese friend who was teaching Chinese cooking classes at the time. If you like curry then more curry powder can be used. I prefer it milder as is.
Provided by Jen T
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Slice steak thinly across the grain.
- Peel potatoes and cut into 1/2 inch cubes.
- Peel onions, cut into quarters and separate each layer.
- Heat oil in pan or wok, add potatoes, cook 5mins or until just tender but still crisp, tossing occasionally.
- Add onions and curry powder, cook further 2 minutes, remove from pan.
- Heat extra oil in pan, add steak, cook until golden brown on both sides and cooked through.
- Add potatoes, onion and extra curry powder; toss for 2 minutes.
- Add combined sate sauce, chilie sauce, soy sauce, water, stock cube, cornflour and sherry.
- Toss until sauce boils and thickens.
- Reduce heat, simmer 30 minutes or until potatoes are cooked.
- Serve with boiled rice.
CURRIED PAN-FRIED POTATOES
Don't have any O.J. to accompany your scrambled tofu? No problem: potatoes, eaten with the skins on, are a great source of vitamin C. Pan-fried potatoes are a great side dish for any breakfast entree. So eat your spuds! Serve with baked beans and toast.
Provided by mielhollinger
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, add the onionsm garlic, mustard seeds, and curry paste to a splash of olive oil and saute on medium heat until mixed well and onions are translucent.
- Add the potatoes and fry, flipping occasionally, until the potatoes are soft enough to pierce with a fork.
- Season with salt and pepper to taste.
CURRY POTATO GRATIN
Wanted to make the perfect Potato Gratin better. I think the touch of curry really does it. -Teddy Devico, Warren, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a food processor fitted with the slicing blade, slice potatoes; set aside., In a Dutch oven, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add the cream, bay leaves, curry powder, salt, pepper, nutmeg and potatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are almost tender. Discard bay leaves; stir in 3/4 cup cheese and thyme., Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until golden brown and potatoes are tender. Let stand for 10 minutes before serving.
Nutrition Facts :
CURRIED CHICKEN AND POTATOES
This is a hearty meal of chicken and potatoes simmered with Indian spices, tomatoes, Swiss Chard, and yogurt. Adjust the spices to taste. Serve it over basmati rice.
Provided by JESSIFIVE
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
- Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 26.1 g, Cholesterol 35.5 mg, Fat 13.8 g, Fiber 3.5 g, Protein 15.1 g, SaturatedFat 3.1 g, Sodium 427.9 mg, Sugar 6 g
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