Dry Potato Curry Recipe
Okay, it was a big curry night and I tried to make a variety and not just have three dishes that all taste the same. Most of my curries have tomatoes in the recipe; my two favourite ingredients are tomatoes and onions.
I found this great dry potato curry recipe on a site called grouprecipes.com and did my thing with it; mainly because I didn't have every single ingredient. I was nervous that the recipe was going to stick to the bottom of the pan, but the pan survived. The most significant substitution I made was using poppyseeds instead of caraway seeds (I know those seeds are nothing alike, but I like how the curry looked and tasted). The first time I tried it, I also used a bag of licorice spice tea because I didn't have fennel seeds. Look at me, the Iron Chef :-)
Dry Potato Curry
For the Panch Phora
- 2 tbsp black mustard seeds
- 2 tbsp cumin seeds
- 1 tbsp poppyseeds
- 1 tbsp fenugreek seeds
- 1 tbsp fennel seeds
- combine all ingredients in a resealable container and set aside.
- For the Dry Potato Curry
- 1/2 kg potatoes
- 2 tbsp oil
- 1 tbsp Panch Phora
- 1 onion, chopped
- 2 tbsp chopped fresh cilantro
- 1 tsp ground turmeric
- 1 tsp salt
- 1 tsp chilli powder
- 1/4 cup hot water
- 1 tsp garam masala
- 1 tsp lemon juice
Peel and cut potatoes into 1-1/2 cm cubes and set aside.
Heat oil to medium-high and sprinkle in Panch Phora until seeds brown and start popping.
Add the onion and fry for 5 minutes.
Add cilantro, turmeric, salt and chilli powder and potatoes and water. Stir, cover and let simmer on low for 20 minutes–shaking pan occasionally to prevent the starches from sticking.
Add garam masala and lemon juice let simmer for another 10-20 minutes until the potatoes are soft.
(inspired by Group Recipes Dry Potato Curry http://www.grouprecipes.com/29535/dry-potato-curry.html)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen