Tibetan Potato Curry

"I've had this long enough to forget where it came from. Thought I'd share...."
 
Download
photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Vegetable_lasagna photo by Vegetable_lasagna
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Kiwi Kathy photo by Kiwi Kathy
Ready In:
55mins
Ingredients:
13
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. JustJanS
    I made a half recipe of this but we two piggies ate it all. It was easy to put together and apart from about a half a teaspoon of salt and some chopped fresh coriander and a squeeze of lemon to finish it, I made it as directed. Russ loved it and wants it again really soon. I have to admit I didn't know how to treat the potatoes-did you want them cooked as whole potatoes or cut up like potatoe salad? I guessed this because it would be hard to measure 6 cups, but did wonder when you suggested in step 4 to just crush a potato to thicken the dish.
     
  2. Maito
    This is a great quick recipe, especially if you microwave the potatoes. The only things I did differently were to use less than half the oil and to add peas, DH's favorite for Indian food. Served 3-4 people as a very yummy main course.
     
  3. Sarah_Jayne
    This was easy to make and very filling. However, maybe I need something wrong but we ended up thinking that the sauce had a bitter taste. I served it with some mango chutney and when we mixed a bit of that with the curry on our plate it 'fixed' the problem. Perhaps it was the curry powder I used or something like that but in the future I would add just a tiny bit of something to sweeten things up. Made for the vegetarian and vegan swap.
     
  4. mickeydownunder
    ABSOLUTEY LOVED this, true! Tasty, delish too! Used hot chilli squeezable tube and did have to add water to paste, yes, How much? Is anyone's guess! You get a feel of when paste starts to dry, I HOPE people who wouldn't normally eat this will have a go and TRY! THANKS!
     
  5. drhousespcatcher
    Did a bit of tweaking for our tastes. I added peas and tofu to make a main dish for us. Tossed in a bit of chili ginger sauce, powdered red pepper, sweet paprika, a slight hit of Garam Masala and plain fat free yogurt instead of water. The dish would have been a five star without the changes. I just kicked it up some notches for our taste this time.
     
Advertisement

Tweaks

  1. drhousespcatcher
    Did a bit of tweaking for our tastes. I added peas and tofu to make a main dish for us. Tossed in a bit of chili ginger sauce, powdered red pepper, sweet paprika, a slight hit of Garam Masala and plain fat free yogurt instead of water. The dish would have been a five star without the changes. I just kicked it up some notches for our taste this time.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes