Potato Curry With Lime Cucumber Raita Food

POTATO CURRY WITH LIME & CUCUMBER RAITA

Potato curry with lime & cucumber raita image

This colourful Indian dish with a refreshing yoghurt sauce is great for vegetarians, or try serving to meat eaters with lightly spiced lamb

Provided by Sarah Cook

Time 1h10m

Number Of Ingredients 16

Ingredients

2 tbsp vegetable or sunflower oil
1 tbsp brown or black mustard seeds
3 long dried red Indian chillies
12-15 curry leaves
2 onions , sliced
2 tsp ground coriander
2 tsp garam masala
2 tsp turmeric
500g tomatoes , quartered
800g potatoes , peeled and cut into very large chunks
400g can coconut milk
chapatis, rotis or naan bread , to serve
150g pot natural yogurt
zest and juice 1 lime
½ cucumber , deseeded and coarsely grated
small handful coriander leaves, roughly chopped

Steps:

Heat the oil in a large pan and fry the mustard seeds, chillies and curry leaves until the seeds start to pop. Add the onions and fry until softened and starting to brown. stir in the spices, add the tomatoes and fry for 5 mins. Add the potatoes and stir to coat. Pour in the coconut milk with 200ml water. Bring to the boil and simmer for 20-25 mins, stirring occasionally, until the potatoes are just tender.
To make the raita, mix all the ingredients together with some seasoning.
If the curry looks a little too saucy, scoop out the potatoes with a slotted spoon into another dish, then boil the sauce until reduced a little. stir the potatoes back in to heat through, and season well (this curry needs a good sprinkling of salt). serve with warmed Indian bread and a dollop of raita.

Nutrition Facts : Calories 383 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium

POTATO, CUCUMBER AND TOMATO RAITA

Potato, Cucumber and Tomato Raita image

Categories Condiment/Spread Sauce Potato Tomato Vegetable Yogurt Cucumber Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 10

Ingredients

4 large red-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
2 jalapeño chilies, seeded, chopped
1 tablespoon mustard seeds
1 tablespoon cumin seeds
3 cups low-fat (do not use nonfat) plain yogurt
1 English hothouse cucumber, cut into 1/2-inch cubes
3 large tomatoes, seeded, cut into 1/2-inch pieces
Fresh cilantro leaves

Steps:

Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain potatoes well. Transfer potatoes to large bowl and cool.
Heat vegetable oil in heavy medium skillet over high heat. Add chopped onion and stir until beginning to brown, about 4 minutes. Add chopped jalapeño chilies and stir until beginning to soften, about 1 minute. Add mustard seeds and cumin seeds and stir until aromatic, about 30 seconds. Immediately pour onion mixture over potatoes and stir to coat. Mix in low-fat yogurt, cucumber and tomatoes. Season raita to taste with salt and pepper. Cover tightly and refrigerate until well chilled, at least 2 hours. (Raita can be prepared up to 6 hours ahead. Keep refrigerate.) Garnish raita with fresh cilantro leaves and serve.

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