Add ¾ to 1 cup finely chopped tomatoes (3 medium) or pureed tomatoes. Some kinds of potatoes really don’t cook faster in curry. why didn’t they like??? This post includes instructions to make the curry on stovetop and in Instant pot. Sometimes I also make the dry potato curry/sabzi or add some boiled eggs to the simmering gravy. I use mine almost daily. Garam masala: Most of the flavor in this curry comes from the use of a good garam masala. Serve with cilantro and your desired sides. Yes I just soak the tamarind along with the seeds. Stir in the onion and garlic; … Updated and republished in Dec 2020. Add 2 tablespoons of chopped coriander leaves. Hi Deb Hi Prabhakar, Yes you are right curry leaves add a great flavor. Goes well with rice or roti. Saute everything well for 2 to 3 minutes until the masala begins to smell good. Who know cooking rice inside to use the space inside the pressure cooker not only used the space but saves on more gas/electric. Usually potatoes harden when they come in contact with highly acidic ingredient like tamarind so they take forever to cook. Pour 1¼ cup water or light coconut milk to partially cover the potatoes. To use fresh peas, boil them separately and add them the same way. Hi swasti…tried the recipe for my family.. came out appreciated for it… thanks for posting…n keep up the good work…, Hi Swetha, Thanks for the recipe.. When the oil becomes hot, add cumin seeds (optional). this makes such a comforting meal..also i like adding spinach to this. If you decide to experiment with it, I’d love to hear how it goes! Make a few cuts into them. I’ve only tested the recipe as written, so it would be an experiment. So if using oil potatoes you may precook them first till al dente. It takes about 25 mins to cook potatoes once it is added to the gravy. Hope you will enjoy the recipes! Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. Glad you all liked it. Also use hot water to cook the rice as the pressure cook time for the curry is just 4 mins. Stir in the sugar, lemon juice, and peas. Add chopped onions & saute until they turn pink or transparent. Add the potatoes, coconut milk, curry powder, turmeric and garam masala. Drain the water from the rice bowl completely. This turned out very well and my family enjoyed this dish. Ben spent six months in India during college, and when he found out he’d be living with a vegetarian host family…he panicked. Do you take the “nuts” out of the pods or soak them whole? You are welcome. Thanks a lot, Swasthi … You are life saver of all Indians living alone like me . Place a long legged trivet and then place the rice bowl. Thank you. Hi Frank! I use this when I don’t have curry leaves. To make this potato curry, I prefer to cook them directly in the curry. (But Coconut Curry and Chickpea Curry are my favorites if you’re looking for a Thai-influenced curry.). peeled and ¾-inch diced (about 4 potatoes), 14-ounce can diced tomatoes in their juices, optional; I find it better balances the flavor, though you can wait to add it if you prefer. I’m so happy that you enjoyed it, Dixya! 9. Heat 2 tablespoons oil in a pan. Easy . Once it is hot, add the onion and cook for 4 minutes, until beginning to soften and turn translucent. My first time cooking Indian food at home and it was a great success. Thank you for this recipe. Advertisement. Then add water/ broth/ coconut milk to the pot. This vegan potato curry over cauliflower rice would be just as great over regular rice, but this is a New Year … Thank you for the recipe : ), Hi Brendan, i tried to prepare aloo curry but nobody is eating it. This potato curry with coconut milk is ideal even if you’re not vegetarian. Let simmer 1 minute to warm through. 11. Especially kids. Cut the potatoes in small cubes, the way we did, if you want to cook it faster. I’ve been making this for years whenever I can find curry leaves in the supermarket. I make a big pot and eat it all week!. Hard boil the eggs and peel the shell. Once the liquid starts to bubble, reduce the heat to medium and let simmer steadily but gently for 15 minutes, or until the potatoes are tender when pierced with a fork. Similar recipesAloo matarAloo gobiDrumstick recipe with potatoes Dum aloo. Cook the onion tomato masala with little water. We used a medley of baby potatoes so it added some more color-just what we had on hand. Please note that basmati rice has to be soaked while you prepare the ingredients for the curry. 9. Thank you for detailed easy recipe. Press cancel and turn off. 8. Use a good fragrant garam masala to flavor up your curry. Wash and fine chop onions. Please. My secrets for making wholesome meals you'll WANT to eat. © 2012 - 2020 - Swasthi's Recipes. 13. Next add 1 teaspoon ginger & garlic paste. In a deep skillet/pan, heat two tablespoons oil/butter/ghee then add the onion. Thanks for the comment. Potato curry recipe first published in May 2012. I would not recommend freezing this potato curry, as the potatoes can become mealy once thawed. Saute well until the onions turn light golden & lose their raw flavor. So does the amount of water and time remain the same if I am not putting in rice? . You can pair this Bengali chicken recipe with rice or pulao … *You can also make this curry with a 14-ounce can of chicken or vegetable broth; it won’t be as creamy but will still have nice flavor. Will definitely make again! Saute until the tomatoes turn mushy. An easy, delicious recipe for vegan Potato Curry with coconut milk, warm spices, and chickpeas. Add the garlic and ginger. I have not made a cook book yet. Stir and cook until the spices are very fragrant, about 1 minute. 10 ratings 4.2 out of 5 star rating. Then add to the curry when the potatoes are almost cooked. First time making curry and this is insanely delicious! Sprinkle coriander leaves. For curry, it’s best to use a potato that falls into the waxy category, which helps keep the potato’s shape in dishes that have a more liquid base (like curries, soups, and stews). Yes turmeric goes with the other spices. Glad to know the recipes are useful. Your email address will not be published. Check your inbox or spam folder to confirm your subscription. Easy potato curry packed with delicious flavors & made under 30 minutes in one pot. I will be sharing more IP recipes. Your email address will not be published. At the mean time, cook the rice. Thank you so much. Ultimate. Same thing with tomatoes. 4. I'm the author and recipe developer here at and of The Well Plated Cookbook. Bell peppers: Fry the bell peppers in 1 tablespoon oil before you begin to make the potato curry. This delicious Sweet Potato Chickpea Coconut Curry recipe is super simple to make, it’s naturally gluten-free and vegan, and it’s simmered with the coziest creamy coconut curry flavors. Saute until the tomatoes break down & turn soft and mushy. Keep them immersed in water until needed. Keep checking and add more water if needed as some kind of potatoes need more water. Cover and cook until potatoes become fork tender. Add the garlic and ginger. I adore both sweets and veggies, and I am on a mission to save you time and dishes. Aloo is a Hindi term for potatoes, so any kind of curry made with it is known as aloo curry. For some reason I try to limit the consumption of potatoes or at least eat them in moderation. Serve it over steamed rice or with Indian flatbreads like roti, plain paratha or butter naan. Press pressure cook button and press the timer to 4 mins (high pressure). So easy to make and so delicious. Thank you so much! I do not have an extra rice bowl to put inside the instant pot (will buy it soon). You can also cook the curry in light coconut milk or thin coconut milk. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Tried this recipe today. Hi Alicia This looks delicious. . Otherwise, if a potato is more mealy than waxy, it may become too grainy or mushy when cooking. Taste the curry and add more salt if needed. Thank you! In general, Indian curries can seem watery because the loose sauce is intended to saturate rice. The cook time and the recipe remains same for 3 qt IP duo mini. When I do I buy lots and freeze them. If you don’t own a citrus press yet, it will be a game changer. However any other kind of potatoes are okay if you cook them just until fork tender so they retain their shape. © 2010 - 2020 Well Plated by Erin. For best results follow the step-by-step photos above the recipe card. Serve with rice or roti. So yummy and made such a generous amount we sent some over to our mutual friend across the street from us, I’m sure he misses your samples! Hi Sally Baker, You may skip it. The content is copyrighted to SWASTHI'S and may not be reproduced in any form. Add red chili powder, garam masala, coriander powder & cumin powder (optional). Potato - Onion Curry. This just takes 1 to 2 mins. Add the curry powder, garam masala, cumin, turmeric, salt, and cayenne. Waxy potatoes like Yukon gold, white potatoes and russet potatoes are best for curry. Pour 1 ¾ cups hot water to the rice. Saute until onions turn golden & lose their raw flavor. Hope this helps. When the Instant pot is done cooking, do a quick pressure release by moving the steam vent from sealing to venting. Would it be a waste of time/food to make this without them? Adding the curry leaves really makes the flavors sing. Serve hot with prepared rice or naan and an extra sprinkle of cilantro. To further reduce the liquid in a curry, let it simmer for longer over low heat. In a Dutch oven or similar large pot over medium heat, heat the oil until shimmering but not smoking. Thank you for sharing this kind review! Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. Thanks for rating the recipe. Hi Luke! 2. Thank you. Add the potatoes and pour 1 cup water. Optionally you can also cook your rice in your instant pot by placing your rice bowl over the trivet. Thank you! The taste of the potato curry depends on the spice powder used so choose a good one or make your own following this garam masala recipe. Sprinkle generously with chopped cilantro. Potato curry is ready at this stage. Curry leaf is an herb predominantly used in the South Indian cuisine. Then add ½ teaspoon cumin seeds. Pour 1¼ cup water and give a good mix. Welcome Prasanna My tips and notes below will help you with all that. No one could disapprove of simple, affordable, and satisfying. 2. If the curry is runny, evaporate the excess liquid by cooking on a slightly higher flame. They should lose the raw flavor. The bigger the potato pieces, the longer it will take for them to cook all the way through. Swasthi, I appreciate these recipes so much, especially during this pandemic when some items aren’t available. Add the spices and cook for … 7. Sauté for 30 to 60 seconds until aromatic. When the potatoes are slightly al dente, add these eggs and simmer for 1 to 2 minutes. I’m so happy that you enjoyed it, Jana! Add bell pepper, … It is the source of vitamins, minerals, scratch and dietary fiber. 10. 8. Follow the recipe as is. Disclosure & Privacy Policy. Add the potatoes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Foodie son, his fiancé & my semi-picky husband all loved it too. Old potatoes will take forever to cook with an acidic ingredient like tomatoes. You can also add half teaspoon whole cumin seeds. Thank you so much! Do not overcook. Thanks for trying. Glad it turned out good. So glad to know your family loved it. Thanks for this recipe. I LOVE all of your curries! Add ginger and garlic; cook, stirring, until fragrant, about 30 seconds. If the tomatoes are hard, cover the pan and cook for a while. Hi, DIG IN! Meanwhile, heat oil in a large skillet over medium heat. These spices are used in traditional Indian cooking. i alone finished in two days. You are welcome. Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. You can also add 1 tablespoon tamarind paste towards the end i.e after the potatoes are cooked. 1. Stir in the tomatoes and coconut milk. Can you tell me what size round Dutch Oven you used in the Potato Curry video? Drain off excess water, if necessary. I made this yesterday (doubled the recipe) – it was excellent. Saute them for 2 to 3 minutes. Thankfully this vegan potato curry has so many additional reasons to love it! You can serve the potato curry as is or add coconut milk following the steps below. If you are like me then you will love these variations. When the potatoes are fully cooked they will soften. WELCOME! Serve potato curry with rice or roti, paratha. Add the tomatoes if you like, with the spices. Cover and secure the Instant pot with the lid and position the steam release handle to sealing. But nostalgia alone cannot guarantee a clean plate at the end of the meal. Boiled eggs: This is one of our favorites. Hi Susan, Saute the onions, garlic and ginger in a large pot until soft and fragrant. Saute for 2 to 3 mins. Turn off and keep the pot covered for 2 mins for the flavors to be absorbed. Thank you for sharing this kind review! If the onions are not fried properly the curry will not turn out good. Allow to cook until … The recipes make the perfect amount and nothing is wasted. Roasted Beet Salad with Honey Orange Ricotta, Butternut Squash, Chicken, and Wild Rice Casserole. This vegan curry is a wonderful fragrant mix of spices with potatoes, onions, garlic, ginger, chickpeas, chopped tomatoes, coconut milk and vegetable stock. Add 1 teaspoon coriander powder, ¾ to 1 teaspoon garam masala and ½ to ¾ teaspoon red chili powder. Avoid using new potatoes. You will just love it! Glad to know. When the curry turns slightly thick, then add the precooked potato cubes. Pour 1 cup water and deglaze the pot by scrubbing well to release any bits of food stuck at the bottom. I love to know what you are making! If you like to use them, add a sprig of these leaves to the hot oil before adding the onions. Awaiting your reply please. Plus, with these on hand in your spice cabinet, you’ll be ready to make a plethora of healthy, zesty Indian-influenced dishes. Potato curry step-by-step photos. Yes peel the skin and cube them before adding to the curry or gravy. Keep them immersed in water until needed. I will check it. Cover and let them rest for 10 minutes. You are welcome! Add both these at the last step to retain their best flavors. Chop or puree tomatoes. This prevents the potatoes from getting overcooked. (fine chopped or pureed, 200 grams, 3 medium), (fine chopped or 1 tsp ginger garlic paste), (or light coconut milk, adjust as needed), (cilantro chopped) (or ½ tsp kasuri methi), or ½ tsp cayenne pepper or paprika (adjust to taste). 3. Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until … Let the potatoes sit in the gravy for 20 mins so they absorb the flavors. Thank you. This incredibly easy aloo curry recipe is a perfect family dinner when you want Indian curry in a hurry. Stir every few minutes to prevent the curry from sticking. Herbs: One sprig of Curry leaves or a bay leaf can be added to the hot oil before adding the onions. Prep Time 30 mins. All at home enjoyed. Stir and cook until the … Comment document.getElementById("comment").setAttribute( "id", "acd0b56ae021843bcf0898442d34d29c" );document.getElementById("j0a1a0c2c3").setAttribute( "id", "comment" ); Made this tonight & turned out great. jasmine rice - is a wonderful sticky rice that is the base to the sweet potato curry; peanuts - for an optional garnish; How to Make this Sweet Potato Curry Recipe. Another fabulous recipe, Swasthi! Then, stir in the peas. Using a lot of ground spices will take away the original flavor of potatoes. These leaves contribute to the flavours of South Indian curry & are considered healthy as they aid digestion. Secure the Instant pot with the lid. When they are partially tender, yet crunchy remove them to a bowl and set aside. Make this either in a regular pot or an instant pot, it turns out great both ways. Peel and cube potatoes to ¾ inch pieces. Add these bell peppers after the potatoes are cooked. Pour only half cup coconut milk around the edges, inside the steel insert. Thank you from Canada. Press cancel. Stir them in the boiling curry and cook for just a minute. Potatoes: Old potatoes don’t cook quickly in the curry due to the addition of acidic ingredients like tomatoes. i like. Peel & cube 250 grams of potatoes to ¾ inch pieces. The tomatoes add both flavor and liquid to the dish, and I’m not sure how it would turn out without them. Stir fry until tomatoes break down and turn completely mushy. Didn’t miss the meat at all. Serve potato curry with steamed rice or flavoured rice like jeera rice or roti. Then add in the curry.]. If you decide to try it, I’d love to hear how it goes! While the curry braises, prepare the rice: In a small pan over medium-high heat, bring water and milk to a boil. Rinse 1 ½ cups basmati rice and soak in hot water for 20 to 30 mins. This chicken potato curry recipe is so easy that you can make it without much efforts and still enjoy a meal that tastes truly amazing. Fantastic. 12. However if you do not have it just replace with a good flavorful curry powder or sambar powder. Thanks for the comment. For North Indian flavors, use 1 teaspoon amchur powder (dried mango powder) and 1 tablespoon crushed kasuri methi (dried fenugreek leaves). Please post more instant pot recipes. * Percent Daily Values are based on a 2000 calorie diet. But, I’m going to share it with all my website’s followers on social media. This recipe is very forgiving so you can easily substitute the ingredients if you do not have any of them. Instead, it is “spicy” in the rich, warm, aromatic sense. COver and cook for 1 to 2 mins, ItS very niCe mam I request by swathi recipe app for google playstore it’s easy to every one THANKS #SWATHI MADAM. Easy potato curry packed with delicious flavors & made under 30 minutes in one pot. Potatoes … Welcome! You are just using the liquid from the soaked tamarinds, correct? Yes sure. Mix well. Optional: Since I did not have curry leaves or bay leaf, I added half teaspoon kasuri methi here. Required fields are marked *. Notify me of replies to my comment via email. Garam masala is a key spice blend used in Indian curry recipes. Thank you for sharing a wonderful recipe and detailed directions! Drain the potatoes and add them to the pan. I just got a 6 quart DO from Amazon Basics and I think it’s bigger than the one you use in the video. This is a Dutch oven I love and recommend. Pour 2 tablespoons oil to a hot pan. Fluff up the rice with a fork. Fluff with a fork and season with salt and pepper. Then saute everything until the onion tomato masala turns aromatic. Thanks for the comment. , Yum yum. Frank. Press pressure cook button and set the timer to 4 minutes. Peel, wash and chop onion, tomatoes & chilies. So it seemed about time to add a Sweet Potato Curry … So delicious and easy. This step takes about 1 to 2 minutes. Squeeze the most out of every lemon, lime, and orange! Check and turn off the stove. Bring to a simmer, cover and cook on a low-medium heat, stirring occasionally, for around 15 minutes, or until the … Let simmer until the potato curry reaches a desired consistency. It’s also not to be confused with Thai potato curry, which tends to rely more on curry paste than curry spices. Use hot water to cook your rice as the cook time for this recipe is only 4 mins. Stir for about 3-5 minutes until golden brown and soft. I can’t eat tomatoes. Then stir in ginger garlic and saute for 1 minute. [Tip: If using boiled potatoes, then you can use very little water (stock) in which you boiled them & cook just for 3 mins.] Avoid adding tamarind before the potatoes are tender. Made with pantry staples, yet it is tasty & packed with great flavors of spices and herbs. When you you add the tofu to it? Stir in ginger garlic and saute for 1 to 2 mins, until a nice aroma comes out. Press saute button and gently bring the potatoes to the center of the pot. An abundance of nutritious vegetables, chickpeas, and spices adds up to incredible flavor, without relying on less healthy fats and oils. You can refrigerate the excess pulp for the next use. 3. Thank you for sharing this kind review! Cook Time 15 mins. 2 medium-sized potatoes (alternatively use 3–4 new potatoes), peeled and cut into wedges 8 free-range eggs 1 freshly grated coconut, reserve 4 tbsp to serve (alternatively use a … Onions: Saute onions well before adding the other ingredients. Press cancel. If the potato curry is runny, open the lid and evaporate the excess liquid. Sauté just until fragrant, about 30 seconds. In a pan, heat the oil and add garlic and onion. Also saute onions, tomatoes & spice powders well to bring out the aroma. If you follow the above recipe as is I am sure they will ask you to make it again. 12. It gives you the opportunity to add more to taste. Whole spices: If you like a pungent flavour in your curry, add ¼ teaspoon mustard seeds to the hot oil at the first step. Keep them immersed in a bowl of water until used. The one on the video looks like a perfect size. Next add tomatoes (or puree). Alternative quantities provided in the recipe card are for 1x only, original recipe. Taste test and add more salt if needed. Chicken, potato & green bean curry. Fish Potato Curry and Rice with Fried Prawns Instructions. It’s important to point out that this spicy potato curry is not “spicy” in the hot, my-lips-are-on-fire meaning. If you would like to make your curry thicker, use full-fat coconut milk as mentioned above. 1. I have shown this in the Instant pot method. Yes curry leaves make a lot of difference. I love your recipes so I’m not even going to look online for an alternate solution. I also spent a summer traveling in India, I have to say—and this is no light statement for a partner to make— my husband was 100% right! Cover and rest the curry. Chickpeas: 1 cup of boiled chickpeas can be added when the potatoes are half cooked. Then add red chilli powder, turmeric, garam masala & coriander powder. You can cook 2 cups rice along with the curry. Not sure where you add the turmeric but I did with the other spices. The flavors of Indian food captivate in a unique, deeply satisfying way that will bring enchantment to your kitchen. Just like in your favorite takeout curry, certain spices are key to making your curry taste like curry, and can be found in almost any grocery store: Neither of these spices is an expensive investment. So you may consider boiling them al dente and then cut to small cubes. A spicy and a delicious potato-onion curry - one among the zillion potato curry recipes that sure fits on any Indian menu and a perfect rice and roti accompaniment. So there are so many possible variations you can make to this recipe. Then pour ¼ to ½ cup coconut milk around the edges. Do a quick manual release with the help of a spoon. Meanwhile, heat the vegetable oil in a large skillet over medium heat. My whole family loved this, and my daughter especially loved that this was so savory without being spicy “for a change” lol. Then add all the spice powders – garam masala, chilli powder and turmeric. Meanwhile prepare the veggies. Great flavors. I just loved it, I’m not only going to give it 5 stars. Cook covered until the potatoes are fully done or fork tender. Hi Sally, Glad your potato curry turned out great. Hello mam. Remove the pot from the IP and add coriander leaves or Kasuri methi. Stir to coat with the spices. My aim is to help you cook great Indian food with my time-tested recipes. Heat 2 tbsp mustard oil and fry marinated fish pieces. I used a lot more spices than noted in the recipe and it was so good. Banana and tamarind add a rich sweetness to this slow-cooked spice pot with nutty basmati and coconut sauce 3 hrs . If you prefer to use coconut milk, then bring the potatoes to the center of the pot with the spatula. 1. Saute until a nice aroma comes out from ginger garlic. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Coconut milk: Sometimes I use coconut milk when we plan to serve this potato curry with flavored rice like jeera rice, ghee rice or roti. For any IP recipe, cooking rice is just an extra option. Came out really good. This easy Indian recipe is based on a potato curry that Ben remembers his Indian host family making. Chop the garlic, onion and potato (into small cubes). I hope you enjoy the recipe if you try it! :), Hi Erin, Happy to know you made a good potato curry. Reduce the heat to low and cover with a lid. Stir fry everything together for 2 minutes, over a medium flame. For the Curry Spice Blend: In a spice grinder, combine coriander, cumin, fenugreek, cardamom, black … yes you can add capsicum. These are optional and you may skip if you don’t have. If you do not have it simply substitute it with any curry powder you have. To soften the potatoes just cover the pot and simmer the curry longer. Sprinkle ½ teaspoon salt and ¼ teaspoon turmeric. . Next time, I would like to use a little less potatoes and add tofu. Simmer them along with the potoatoes. Garnish potato curry with coriander leaves. Also I’m using 3 qt IP duo mini. 6. Add the curry paste, cumin, turmeric, and ginger. Glad to know Suzanne! Stir in rice, cover, and reduce heat to low and simmer 15-20 minutes or until rice is tender and fluffy. 11. At this stage you can see oil begins to separate from the onion tomato masala. Serve it over steamed […] When the instant pot is done cooking. Serve sweet potato chicken curry hot over coconut rice … 5. Deglaze the pot by scrubbing the bottom with the spatula to release any bits of food stuck there. It’s no secret that we love a good curry dish in our household. So choose a good aromatic one. 5. I use your recipe as my guide. Enchanting flavors, minimal dishes, and a hearty, healthy meal that’s ready in 35 minutes or less: Potato curry is my kind of magic! I never like curry made in IP but it one turns out really good. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I am very much ‘a beginner’ and my cooking skills are not the highest BUT I’m a trier. When the cumin seeds begin to splutter, add ¾ cup chopped onions (1 large) and 1 sprig curry leaves (optional). To make a basic curry, just add them to the onion tomato masala and simmer.