Tibetan Potato Curry Food

EASY-PEASY POTATO CURRY RECIPE BY TASTY

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!

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 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.

SIMPLE POTATO CURRY

Steps:

• Saute onions,ginger and garlic in melted butter til soft.
• Add potatoes.
• Sprinkle over curry powder,toss well.
• Stir in stock,bring to boil.
• Reduce heat,cover and simmer for 15 minutes.
• Add peas,cook 5 minutes.
• Add coriander,wine vinegar and lemon juice.
• Season to taste with salt and pepper.
• Heat through.
• I serve this with Basmati rice,sliced banaas tossed in plain yogurt and chutney.