Baby Potaoes In Cashew-based Curry
From mystic_river1 16 years ago
- 20 minutes to make
- Serves 4
A really differnt side potao dish with pizazz! One of my favorites!
Ingredients
- ALU KORMA shopping list
- baby potatoes IN A cashew-BASED CURR shopping list
- 8-10 red baby potatoes, peeled shopping list
- 2 medium-sized onions, pureed shopping list
- 2 tomatoes, cubed shopping list
- 2-3 green chillies, chopped shopping list
- 1 tbsp cashew powder shopping list
- 1 tsp tomato paste shopping list
- 2 tbsp plain yogurt, beaten till smooth shopping list
- salt, to taste shopping list
- 1 tsp cumin seeds shopping list
- 2-3 dried red chillies shopping list
- 1/2 tsp red chilli powder shopping list
- 1/4 tsp turmeric powder shopping list
- 1 tsp coriander powder shopping list
- 1/2 tsp driend fenugreek leaves shopping list
- 2 tbsp light cooking oil shopping list
- water, as needed shopping list
- fresh coriander leaves, finely chopped for garnish shopping list
How to make it
- HEAT oil in a non-stick pan and saute potatoes till lightly browned on all sides. Remove onto a plate and prick on all sides with a fork.
- ADD cumin seeds, dired red chillies and green chillies to hot oil and saute till fragrant. Add onion paste and fry till it starts to give out oil on the sides.
- ADD red chilli powder, coriander powder, cashew powder and turmeric powder and fry to blend in spices well.Add tomato paste and yoghurt and cook till mixed well and it starts to give out oil again from the sides.
- ADD salt, tomatoes, potatoes and dried fenugreek leaves along with a splash of water and cover cook for 10-15 minutes till potatoes are tender. Stir occasionally, adding water if necessary to get desired consistency.
- GARNISH with coriander leaves and serve warm with rotis.
The Rating
Reviewed by 3 people-
looks great...love potaoes
angieaugusta
in Adelaide loved it
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this is a good one too
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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