Delicious Potato Peanut Curry
From midgelet 15 years ago
- 40 minutes to make
- Serves 6
(Lasoon Sengdane Batate Chi Bhajee), this is a delicous potato curry! Great for lunch
Ingredients
- 2 tablespoons white sesame seeds shopping list
- 2 tablespoons raw peanuts (without the skin) (raw,in-the-skin nuts, turnes out fine) shopping list
- 4 medium-size cloves garlic shopping list
- 3 dried red Thai or cayenne chiles, stems removed shopping list
- 2 tablespoons peanut or canola oil shopping list
- 1 pound russet or yukon gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning shopping list
- 1/2 teaspoon ground turmeric shopping list
- 1 can (14.5 ounces) diced tomatoes shopping list
- 2 teaspoons coarse kosher or sea salt shopping list
- 2 tablespoons finely chopped fresh cilantro leaves and tender stems shopping list
- 12 medium-size to large fresh curry leaves ( found in Indian stores and sometimes natural food stores ) shopping list
How to make it
- Combine the sesame seeds, peanuts, garlic, and chiles in a food processor,and pulse to form a gritty, sticky, mellow-smelling blend.
- Heat the oil in a medium-size saucepan over medium-low heat.
- Scrape the sesame-peanut blend into the warmed oil and roast the mixture, stirring, until it starts to release its own oils and loosen, turning crumbly and nutty brown, 5 to 8 minutes.
- Meanwhile, drain the potatoes.
- Stir the turmeric into the sesame-peanut blend and cook for 5 seconds.
- Then add the potatoes, tomatoes (with their juices), 1 cup water, and the salt.
- Stir once or twice, raise the heat to medium-high, and bring to a boil.
- Then reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened, 25 to 30 minutes.
- Stir in the cilantro and curry leaves, and serve.
The Rating
Reviewed by 2 people
elgab89
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