Bowes & Morley ~ Illogical
Queen ~ You're My Best Friend
Sammy Davis. Jr. ~ Too Close For Comfort
Maroon 5 ~ Secret
Uh Huh Her ~ Say So
I am a little embarassed to admit this....lol...but I will. I made this dish on a Thursday evening for our evening meal but life had other plans for us so I stored it in one of my new super lock tight containers ( thanks to R&H ) and placed it in our fridge. Then the weekend happened and there it stayed.
Monday afternoon after a busy day of paperwork I had a discussion with My Love about what we wanted to eat that night...I was reminded that the curry was still sat in the fridge. Yikes would it still be edible five nights later..I know that curry gets better with time but wasn't this pushing it?? lol. Apparently....not! It looked perfectly fine...the potatoes still looked fresh and coated in the sauce.
So we fired up the rice cooker and cooked ourselves some brown rice...and heated the curry up thoroughly in a skillet instead of the microwave. We threw in some frozen garden peas towards the end and we were set.
The photo below is the serving bowl before we divided it up but I think you will agree, it looks good? It was...so tasty and the potatoes were lovely. We were very full as we hardly ever have potatoes and rice together...we try and keep to 1 cup of starch a day. Originally I was going to serve it on a savoy cabbage bed and I will next time.
We loved this meal and it's one of the recipes from my list of 300 to try! lol. Another one to cross off. The recipe is from Hema Parekh's great cookbook The Asian Vegan Kitchen
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| North Indian Potato Curry |
(Recipe from The Asian Vegan Kitchen/Parekh)
12-15 baby potatoes
2 tbsp veggie oil
1 med onion, finely chopped
2 cloves garlic, finely chopped
2 green cardamon pods
1 tbsp poppy seeds
1/2" cube fresh ginger, peeled and finely chopped
1 tbsp veggie oil
1/2 tsp cumin seeds
1/2 tsp cayenne pepper
1 tsp ground coriander
2 tsp fennel powder
1/2 tsp cumin powder
1/2 tsp tumeric
3 med tomatoes, pureed
1 tsp sugar
Salt to taste
1 cup (240ml) water
fresh coriander leaves
Handful of frozen garden peas ( This is our addition to the recipe...)
Boil the potatoes in salted water leaving their skins on for 5-7 minutes. Peel the skins off and pierce with a fork in several places so that they will absorb the sauce. OR Steam the potatoes for 5-7 minutes and leave the skins on and pierce the potatoes. ( This is what I did ~R~)
Heat the 2 tbsp of oil in a large skillet, then add the onion, garlic, and cardamon. Saute for 5-6 minutes, until the onions are soft. Remove from the heat with a slotted spoon and blend to a paste with the poppy seeds and ginger, using a food processor.
Heat the 1 tbsp oil in the skillet and add the cumin seeds. Add the paste from step 2, and saute for 2-3 minutes over a medium heat. Add cayenne, fennel, and cumin powder, and the tumeric. Stir to mix.
Add the tomatoes, sugar, and salt to taste. Add 1 cup of water and bring to a boil. Add the part cooked potatoes and simmer over a low heat for 10 minutes or until potatoes are tender. Garnish with coriander leaves and serve hot.
Enjoy....we sure did! lol
~R~
