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Potato Curry
SUBMITTED BY:
JSCHAFFE
PHOTO BY:
megnrn
"This is a great creamy curry recipe. It is very mild, and unlike typical curries. A crowd pleaser!"
RECIPE RATING:
Read Reviews
(23)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon ground cayenne pepper
6 medium potatoes, peeled and diced
2 cups water
1 cup yogurt
2/3 cup frozen green peas
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DIRECTIONS
Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
Mix the yogurt and peas into the saucepan. Continue cooking until heated through.
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REVIEWS
Reviewed on Jan. 8, 2007 by
Vladadeska
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Vladadeska
Jan. 8, 2007
Wonderful! I added about 2 full cups of peas to the recipe because I love peas. I like to avoid butter of any kind so instead of ghee, I used 1 tbs of butter and 1-2 tbs of olive oil. The flavor was not lacking and I will continue to make it this way.
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7 users found this review helpful
Wonderful! I added about 2 full cups of peas to the recipe because I love peas. I like to...
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Reviewed on Nov. 12, 2005 by minry80
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minry80
Nov. 12, 2005
Yum Yum Yum. I like my food spicy, so I doubled all of the spices and also added garlic and onion. My whole family enjoyed this!
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7 users found this review helpful
Yum Yum Yum. I like my food spicy, so I doubled all of the spices and also added garlic and...
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Reviewed on Jun. 6, 2006 by bleedfoot
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bleedfoot
Jun. 6, 2006
Dead on for the cooking time. Ended up mild (but that was no surprise, since that’s what it is supposed to be!) so it wasn’t my favorite, next time I will probably add more peas and double the spices- and probably add some either ground or rough cut onions when the potatoes go in. Overall really nice texture. I would serve this with Naan and not Rice, however, the potatoes and rice made too much of a similar texture and I didn’t like it at all. Also be aware that it will thicken a bit as it sets out- so make it a little thinner than you would like- just add more water as you need. Really simple base recipe you could take a lot of places! I think this is especially a good recipe if you are trying to get someone into the world of curries. A good ‘beginner’ dish, if you will, because of the mildness. Thanks for the recipe!
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5 users found this review helpful
Dead on for the cooking time. Ended up mild (but that was no surprise, since that’s what it is...
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Reviewed on Mar. 21, 2005 by BERNTHKR
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BERNTHKR
Mar. 21, 2005
Wwhen I told my husband that the recipie was unrated he said, "Give it 5 stars." He likes things spicy and I like things bland. This recipie was flavorful enough for him with not too much of a bite for me. I did have trouble making the ghee.
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5 users found this review helpful
Wwhen I told my husband that the recipie was unrated he said, "Give it 5 stars." He likes...
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Reviewed on Feb. 22, 2008 by megnrn
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megnrn
Feb. 22, 2008
Excellent, You need Ghee, But I found this on how to make it How to make Ghee At Home Pure unsalted Butter (not margarine) 1. Heat butter in a saucepan in high-medium heat until it boils or bubbles. 2. Reduce heat to medium-low and cook uncovered until butter turns to a clear golden color. (Butter usually begins to boils with lots of bubbles. When it is done, it will have foams on top of it indicating that ghee is nearly done.) 3. Cool it and store it in dry container. Use ghee in you regular cooking. I added I can of rinsed chickpeas/garbanzo beans and served it with whole wheat naan, this is how a local indian restaurant we go to has served it. Also its took me no more the 30 minutes from start to finish with clean up. Be careful the yellow colored sauce tends to stain things.
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4 users found this review helpful
Excellent, You need Ghee, But I found this on how to make it How to make Ghee At Home Pure...
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Reviewed on Sep. 1, 2007 by LESLIEPATTERSON
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LESLIEPATTERSON
Sep. 1, 2007
I omitted the yogurt completely and this dish was delicious. I doubled the spices and the potatoes had a nice bite to them.
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4 users found this review helpful
I omitted the yogurt completely and this dish was delicious. I doubled the spices and the...
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Reviewed on Feb. 23, 2008 by mag
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mag
Feb. 23, 2008
Great recipe. Instead of yogurt, I used 1 cup of coconut milk
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3 users found this review helpful
Great recipe. Instead of yogurt, I used 1 cup of coconut milk
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Reviewed on Jan. 25, 2006 by
ALHAAN
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ALHAAN
Jan. 25, 2006
Very delicious. I added cut up chicken at the same time that I added the potatoes. The chicken was very tender, and the dish was very filling. I added more salt than the recipe called for because the potatoes really soak it up. Also, I purchased clarified butter in the Indian food section of my local grociery store.
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3 users found this review helpful
Very delicious. I added cut up chicken at the same time that I added the potatoes. The...
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Reviewed on Aug. 19, 2007 by jweakman
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jweakman
Aug. 19, 2007
I doubled the spices and added 2 cups of peas, as well as an onion and a clove of garlic. The flavor was terrific, but my husband and I both thought the yogurt overwhelmed the dish. We like things spicy, and I think the yogurt diluted the spices a bit, and made everything a little too creamy/tangy for our taste. But still, a beautiful recipe, that I'll be making variations of for a long time! Thanks!
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2 users found this review helpful
I doubled the spices and added 2 cups of peas, as well as an onion and a clove of garlic. ...
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Reviewed on Sep. 17, 2007 by
Shiloh
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Shiloh
Sep. 17, 2007
I made this curry for myself, my boyfriend and a friend and we all really liked it. I like how inexpensive and easy (though a bit time consuming) it is to make. The changes I made were to double all the spices (actually quadrupled the cayenne and it still didn't seem spicy, I think I might have mislabeled paprika!), add more salt, use olive oil and I also had to add about a cup and a half more water because so much cooked off. This is a great curry and I look forward to making it again.
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1 user found this review helpful
I made this curry for myself, my boyfriend and a friend and we all really liked it. I like...
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