Recipe

Dry Potato Curry Recipe

Add Step-by-Step Photos	Debra47 / All my dishes 1 year, 11 months ago This is a way of cooking potatoes to utilise even when the main dish is not specifically a curry or Indian dish. Ensure the saucepan heat is very low as only a little water is used. The idea is that they are gently steamed and retain their shape and ... More Prep:10m Cook:40m Servings:46	Debra47
	indian

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Ingredients

For the Panch Phora*

2 tblspns black mustard seeds

2 tblspns cumin seeds

2 tblspns nigella seeds (or caraways if none)

1 tblspn fenugreek seeds

1 tblspn fennel seeds

For the Dry Potato Curry

500g Potatoes

1½ tblspns Vegatable Oil

1 tspn Panch Phora*

1 Chopped Medium Onion

2 tblspns chopped fresh cilantro

1 tspn ground turmeric

1½ tspns salt

½ tspn chilli powder

¼ cup of hot water

1 tspn garam masala

1 tspn lemon juice

Directions

Peel or clean off potato skins

Cut into quarters or cubes (if potatoes are large)

Heat oil and sprinkle in Panch Phora

When the seeds brown, add the chopped onion

Fry gently for a few minutes

Add cilantro, turmeric, salt and chilli powder.

Add potato, stir well and sprinkle with hot water

Cover saucepan tightly on a very low heat for 20 minutes

Shake pan from time to time to prevent potatoes from sticking to pan bottom

Sprinkle with Garam Masala and lemon juice and for a further 10-20 minutes, checking the potatoes for softness every so often

Do a final shake to ensure potatoes are covered evenly with the seeds, and serve.

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Comments

mumtazcatering 1 year, 11 months ago said:
Hi debra thanks for the recipe just out of interest did you know that the nigella seeds have many medicinal uses? my daughter is in final year studying pharmacy and her research project was on the nigella seed she obtained a distinction for her research on the antimicrobial testing of the seeds.i make a similar one without the panch pora but will be cooking it with it in future
thanks
mumtaz

jenniferbyrdez 1 year, 11 months ago said:
This looks wonderful. You'll have to tell me how much 500g of taters is tho. I don't do grams or liters or ?

uhannigan 1 year, 11 months ago said:
Sounds great. I'm also wondering what 500g would weigh--the metric system passed me by. Also, I have often wondered what is the difference between "dry" curry and other curry. I've ordered it from restaurant menus, but it has come in a sauce and tastes like other curries.

debra47 1 year, 11 months ago said:
Hi Guys - thanks for all your great comments and questions. My husband made this so I'll ask him to reply:

Mumtazcatering - Nigella Seeds are fascinating - I have to admit I first heard of them on a British TV show 'The Apprentice' (similar to one you have with guy with funny hair!). The contestants had to buy some along with a number of other very different items. They had no idea what they were! Anyway, we didn't use them in this dish as we had none and had to substitute with Caraway seeds, which were fine, but I'd love to use the real thing - so we'll be searching this weekend - we'll report back how different the dish is when totally authentic! I did know they are very good medicinally, but not much detail - fascinating about your daughter.

Jennifer - sorry about the metric measurements - we've kind of had to accept them in the UK, even though WE still have miles, inches and pounds - people of a certain age never converted! 500g is just over 1lb - which is 453.59 grams to be exact, but we usually say 500g as near to 1lb as makes no difference!

Uhannigan - "Dry" and "Wet" basically is easy to follow.Most curries are meat and/or vegetables cooked in a sauce prepared from spices and some kind of wet ingredient like coconut milk, yoghart, tomatoes, stock, etc. Less well known but equally as good are dry curries like this, which are essentially steamed with little moisture (but enough) which help to absorb the spices.

Hope this interjection answers all your questions?

sunny 1 year, 11 months ago said:
This sounds wonderful Debra - great post. I made curry last night and wished I had potatoes to try this, will do it soon. = )

tomagreb 2 weeks, 2 days ago said:
Brilliant recipe. It is very popular at my place and everyone thinks I'm such a clever cook!
PS Love the metric measures

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