Tasty, Quick & Easy Potato Curry |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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The first seven ingredients make the spice mix which is enough for up to 3 curries. How much you use is up to you. A friend's son tried it and said That was AWESOME , and she was amazed as he does not like curries. It seems kid-friendly, tasty enough to be interesting but tame enough to be easy eating. Feel free to up the spices, if that's your thing, but this is how I did it. This could be varied with the addition of some crumbled crispy bacon. We enjoyed this as a side to chicken sausages. Ingredients:
1 teaspoon fenugreek seeds |
1 teaspoon cumin seed |
1 teaspoon coriander seed |
1 teaspoon black peppercorns |
1 teaspoon mustard seeds |
1 teaspoon hot chili powder |
3 teaspoons turmeric |
4 tablespoons olive oil |
1/2 teaspoon salt (to taste) |
3 cups water |
5 potatoes, medium, peeled and diced 1 cm cubes |
Directions:
1. Grind the first 5 ingredients with mortar and pestle or elec spice grinder. Add the chilli powder and turmeric. This is your basic spice mix - it makes about 9 teaspoons. I decided to use 3 teas, with my 5 potatoes. You decide how much you need. 5 potatoes diced nicely covered the bottom of my rectangular elec frypan.
2. Heat the oil in a frypan. Cook your spices in the oil for a minute, then add the potatoes. Toss gently in the spices to cover. Fry gently for a minute or two, then add a cup of water. Stir gently.
3. Continue to cook over medium heat. Stir. Add lid. Keep an eye on it. The curry sauce will begin to thicken; add another cup of water when it seems to be getting too thick. Continue to cook with lid on, stirring from time to time.
4. Add another (3rd) cup of water. How much water will vary depending on how moist you want the curry. Salt to taste, and test the potatoes for firmness til they are how you like them. Enjoy.
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