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                           INDIAN POTATO CURRY

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15                    Baby potatoes
   2                    Zucchini
                        Ghee for cooking
     1/2                Onion finely sliced
                        Pce ginger finely sliced
   2                    Cloves garlic finely sliced
                        ONION RELISH:
   2                    Red onions finely sliced
   2       ts           Sweet paprika
   1       t            Cayenne pepper
                        Juice of 1 lemon
                        Salt and freshly grnd peppe
   2       sm           Chillies seeded finely slicd
                        Fresh coriander leaves chpp
     1/2   ts           Garam masala
     1/2   ts           Ground cumin
     1/2   ts           Ground coriander
     1/2   ts           Cayenne pepper
  30                    Fresh peas podded
 250                    Ml coconut cream
     1/2   bn           Coriander
                        RAITA:
 300       g            Natural yoghurt
     1/2                Continental cucumber
     1/2   bn           Fresh mint
   2                    Ripe tomatoes
   1       t            Cayenne pepper
                        Salt and freshly grnd peppe
                        Juice of 1 lemon

  To make onion relish, in a bowl combine onion, spices, seasonings and lemon
  juice, then squeeze them with your fingers.  Let sit for an hour. Just
  before serving mix through coriander to taste. In a saucepan of lightly
  salted water, boil potatoes, in their skins, until just cooked. Allow to
  cool, then cut them in half. Slice zucchini on the bias into 5mm thick
  slices. Heat a little ghee in a heavy bottomed saucepan, and saute onion,
  ginger, garlic and chilli until soft. Add spices and fry for 30 seconds.
  Add all the vegetables, toss well and add coconut cream bit by bit as they
  cook. To make raita, put yoghurt in fine sieve and leave to strain for 15
  mins. Grate cucumber with skin on. Chop mint leaves. Peel, seed and dice
  tomatoes.  Combine vegetables with yoghurt and seasonings.  Chill. Chop
  coriander leaves.  When vegetables are cooked and a thick sauce has formed,
  add coriander and lemon juice to taste.
  
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