Parsee Alpaca Potato Curry Masala Food

PARSEE ALPACA & POTATO CURRY MASALA

Steps:

• Coat the meat in the coating mix (last two ingredients).
• In a saucepan melt the ghee.
• Add the onions, garlic, ginger and carrots and fry until golden brown.
• Add the Parsee Chicken and Potato Curry Masala and cook until aromatic, approximately 1 minute, stirring well.
• Add the Alpacca to the pan cooking on high heat until the meat is lightly browned. Then add the paneer.
• Add the coconut cream, tomatoes and salt to the pan and bring to the boil and simmer covered until the meat is tender.
• Reduce the liquid by simmering with the lid off until the desired consistency is reached.
• Slice and fry the potato slices, then garnish the curry with them and serve on rice.

POTATO CHANA MASALA

Steps:

• Heat oil in saucepan over medium-high heat; cook coriander, cumin, salt and turmeric for 30 seconds, stirring.
• Stir in onions; cook for 7 to 9 minutes, stirring occasionally and adding up to 1/2 cup (125 mL) water if pan is too dry, or until softened.
• Stir in garlic and jalapeño; cook, stirring, for 3 minutes.
• Stir in sweet and regular potatoes; cook for 8 minutes, stirring occasionally, or until potatoes are slightly tender.
• Stir in chickpeas, tomatoes and a little water if mixture is too thick. Reduce heat to low and cover.
• Simmer for 8 to 10 minutes or until vegetables are tender. Remove from heat; stir in coriander and lemon juice. Serve with rice.

POTATO MASALA (ALU TARKARI)

Steps:

• Peel the potatoes and cut into four pieces.
• Heat the oil, add the onion and garlic; fry until glazed.
• Add the masala while stirring.
• After doing this, add immediately the potatoes and enough water until just covered.
• Also add the sugar and salt to taste.
• Cook with medium heat until the potatoes are tender.
• Options:
• 10 minutes before the potatoes are done, add a can (15½ oz.)of drained Garbanzo beans
• This is a side dish and can be served with steamy white rice, chicken - or fish curry and string bean, pumpkin or cabbage as a vegetable.

CURRY MASALA (USE TO MAKE CURRY PASTE)

Steps:

• Mix the spices together.
• Fry 75 grams of butter in a frying pan.
• Use 2 tbsp only (for a 4 person meal) of the curry masala and mix with water so that the mixture sluggishly drips off a spoon.
• Add the curry paste to the melted butter and cook on a high heat for 2 minutes; keep stirring.
• After this time, the paste is now ready and you can add meat, poultry or fish depending upon the curry you wish to make.