Recipe

Delicious Potato Peanut Curry Recipe

	Midgelet / All my dishes 11 months, 3 weeks ago (Lasoon Sengdane Batate Chi Bhajee), this is a delicous potato curry! Great for lunch Prep:15m Cook:40m Servings:6	Midgelet
	indian curries potatoes peanuts curry leaves tumericchili

Does this look good? Yeah! / Nope

Fans

elgab89

juels

Ingredients

2 tablespoons white sesame seeds

2 tablespoons raw peanuts (without the skin) (raw,in-the-skin nuts, turnes out fine)

4 medium-size cloves garlic

3 dried red Thai or cayenne chiles, stems removed

2 tablespoons peanut or canola oil

1 pound russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning

1/2 teaspoon ground turmeric

1 can (14.5 ounces) diced tomatoes

2 teaspoons coarse kosher or sea salt

2 tablespoons finely chopped fresh cilantro leaves and tender stems

12 medium-size to large fresh curry leaves ( found in Indian stores and sometimes natural food stores )

Directions

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.

Recent Gawkers