Curried Potatoes (4) Collection
potato curry . chaudhuri 
bangalore potato curry 
goan potato curry 
dum aloo 
potato curry - chaudhuri 
recipe by : tina chaudhuri 
serving size : 1 preparation time :0:00 
categories : vegetables 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1 small  bunch cilantro / coriander -- chopped
1/2 cup  water
1/2 lb.  potatoes -- cubed
1/4 tsp  chilli powder -- optional
1/2 tsp  turmeric powder
1 tsp  salt
1 tsp  oil
1   green chilli
wash, peel(if required) and cube the potatoes. place in boiling water on 
medium low heat for twenty minutes. heat oil in a non stick frying pan 
andadd the potatoes, chilli and turmeric powders, salt, cilantro and green 
chilli with water and cook for another ten minutes on medium low heat. 
bangalore potato curry 
recipe by : mark ishige's restaurant curry in a hurry 
serving size : 12 preparation time :0:00 
categories : south indian 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
4 Tbsp  butter
1/2 tsp  mustard seed
1/2 tsp  red pepper flakes
1/4 tsp  ground turmeric
1 tsp  ground cumin
2   whole green chili peppers (split in half)seedsremoved
1 Tbsp  minced green chili peppers
4 Tbsp  minced shallots
1 Tbsp  fresh minced garlic
2/3 cup  canned crushed tomatoes (undrained)
1 tsp  salt
2/3 cup  canned coconut milk
3 lb.  potatoes (peeled) -- cut into 1/2" cubes
2 cup  frozen peas
* jalapenos are ok 
heat butter in a saucepan over medium-high heat. add mustard seeds and red 
pepper flakes. cover and cook, shaking pan occasionally, until mustard 
seeds pop and pepper flakes discolor. 
uncover and add tumeric, cumin, split jalapenos, minced chili peppers, 
shallots and garlic; saute for 1 minute. add tomatoes and salt and cook 1 
minute to reduce liquid. add coconut milk, potatoes and peas. stir and 
simmer over medium-high heat for about 20 minutes, or until potatoes are 
tender and sauce is reduced at least by half. 
if possible, cover and chill overnight to allow flavors to blend. reheat 
before serving. 
mark ishige's restaurant curry in a hurry in the akron beacon journal 
goan potato curry 
1 large  coconut, scraped,
2 Tbsp  coconut grated coarsely
2   green chillies
2   red chillies
4   flakes garlic peeled
1 large  potato boiled
1 cup  mixed boiled vegetables
2   tomatoes, boiled, pureed, strained
1   capsicum chopped into chunks
2   onions chopped
1 Tbsp  coriander finely chopped
1/2 cup  fresh cream
5 - 6   cashews
  1quot stick cinnamon
2 clove 
1   bayleaf
2 - 3   peppercorns
1/2 tsp  cumin seeds
1/2 tsp  mustards seeds
  salt to taste
2 Tbsp  ghee or oil
dry roast cinnamon, pepper, cloves, bayleaf and cumin. 
grind to a fine powder, keep aside. 
stirfry onion in 1 tsp. ghee, till transparent. 
stirfry grated coconut in 1 tsp. ghee till browned lightly. 
grind coconut with 2 cups water, strain to get a thick milk. 
grind together tomato, red chilli, half of fried onions, fried 
coconut, garlic to a paste. 
grind cashews to a powder, keep aside. 
heat remaining, ghee, fry potato chunks till golden, drain keep 
fry capsicums, drain keep aside. 
add mustard seeds, allow to splutter. 
add mixed veggies, stir for a minute, add ground spices and mix. 
add fried onions, ground paste, cashew powder, coconut milk and 
stir till it starts to boil. 
add fried veggies, simmer to thicken. 
stir in fresh cream, garnish with chopped coriander, serve hot. 
making time: 45 minutes 
makes: 4-5 servings 
dum aloo 
lb.  potatoes, even-sized (i like to use the small new red potatoes)
  oil for frying
2 Tbsp  ghee
2   bay leaves
1-1/2 tsp  cumin seeds (zeera)
3   pods green cardamom
1 tsp  fennel seed
1/2 tsp  fenugreek seeds
3   whole cloves
1 Tbsp  ginger, finely chopped
1/2 cup  tomatoes, chopped
1/2 cup  plain yogurt
1/4 tsp  turmeric
1 Tbsp  coriander powder
1/2 tsp  mirch (indian red chili powder)
2   fresh green chilies, slit open
1 Tbsp  fresh coriander leaves, chopped
2 Tbsp  cream
peel, wash and pat the potatoes dry (when i use the red potatoes, i don't peel 
them). prick the potatoes with a fork in 2-3 places. deep fry them over high heat 
until light brown. set aside on paper towels to drain. roast the cardamom, 
fenugreek, cloves and fennel seeds and pound coarsely. heat the ghee in a heavy 
saucepan and add the bay leaves. when they darken a bit, add the roasted spices. 
stir a little, then add the ginger. stir fry until the color changes slightly. 
add the tomatoes and continue stir frying until the fat separates. add the yogurt 
and continue to stir until the fat separates again. add salt, turmeric, coriander 
powder and mirch. mix well and add the fried potatoes and green chilies. stir until 
the vegetables are coated with the masala, and begin to stick slightly to the pan. 
add enough water to cover the potatoes (about 3 cups) and bring to boil. simmer at 
low heat until the potatoes are cooked through and the gravy is well blended. serve 
hot, garnished with cream and chopped coriander leaves. 
(ID: 1725) Mirror: Sun, Aug 7, 2005

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