Diced Potato Curry with Pickling Spices


Serves: 4
Total Calories: 436

Ingredients

2 tablespoons vegetable oil
1 tablespoon Bengali 5-Spices or store-bought
1 1/2 tablespoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon salt, or to taste
3 cups finely chopped tomatoes
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
3/4 cup finely chopped fresh cilantro, including soft stems
3 medium russet potatoes (about 1 1/2 pounds), peeled and cut in 1/2-inch pieces
4 envelopes water
1/4 teaspoon Garam Masala

Directions:

1. Heat the oil in a pressure-cooker over medium-high heat and add the Bengali 5-Spices (panch-phoran) they should sizzle upon contact with the hot oil. Quickly add the coriander, cumin, paprika, and salt and then mix in the tomatoes, green chili peppers, and half of the cilantro. Cook, stirring occasionally, until all the juices evaporate, 10 to 12 minutes. Reduce the heat to low, add the potatoes, and cook, stirring occasionally, about 5 minutes.

2. Add the water and secure the lid. Cook over high heat until the pressure regulator indicates high pressure, then cook about 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the potatoes are soft and the sauce thick, mashing a few as you stir if not, cover and boil until soft, about 10 minutes.

3. Mix in the remaining cilantro and cook another 5 minutes over low heat, stirring occasionally. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

VARIATION: To add more substance and make the dish go further, mix in about 1 cup paneer cheese, diced into 1/2-inch cubes, and/or 1 cup thawed frozen peas with the cilantro in Step 3, and simmer about 10 minutes. Adjust the seasoning.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 436
Calories from Fat: 72

This Diced Potato Curry with Pickling Spices recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Vegetarian Curries
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Bitter Melon Curry
Butter-Cream Sauce with Fresh Tomatoes
Buttermilk and Cucumber Creamy Curry
Chickpea Pancakes in Curry Sauce
Classic Spicy Curry Sauce
Crispy Fried Okra in Yogurt Sauce
Curried Almond and Poppy Seed Potatoes
Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
Kerala Cucumber Curry
Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
Mushrooms in Almond and Poppy Seed Sauce
Mustard Greens with Cauliflower Florets
Nani Mama's Yogurt Curry with Onion Fritter
Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
Punjabi Chickpea Drops Curry
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Rajasthani Chickpea Flour Bits in Yogurt Sauce
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Sindhi Tamarind Curry with Vegetables
Soupy Gujarati Curry
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Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
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