Potato Curry . Chaudhuri
Bangalore Potato Curry
Goan Potato Curry
Dum Aloo



Potato Curry - Chaudhuri

Recipe By : Tina Chaudhuri
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Sm Bunch Cilantro / Coriander -- Chopped
1/2 cup Water
1/2 Lb Potatoes -- Cubed
1/4 Tsp Chilli Powder -- Optional
1/2 Tsp Turmeric Powder
1 Tsp Salt
1 Tsp Oil
1 Green Chilli

Wash, peel(if required) and cube the potatoes. Place in boiling water on
medium low heat for twenty minutes. Heat oil in a non stick frying pan
andadd the potatoes, chilli and turmeric powders, salt, cilantro and green
chilli with water and cook for another ten minutes on medium low heat.



Bangalore Potato Curry

Recipe By : Mark Ishige's restaurant Curry in a Hurry
Serving Size : 12 Preparation Time :0:00
Categories : South Indian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tbsp butter
1/2 tsp mustard seed
1/2 tsp red pepper flakes
1/4 tsp ground turmeric
1 tsp ground cumin
2 whole green chili peppers (split in half)seedsremoved
1 Tbsp minced green chili peppers
4 Tbsp minced shallots
1 Tbsp fresh minced garlic
2/3 cup canned crushed tomatoes (undrained)
1 tsp salt
2/3 cup canned coconut milk
3 Lbs potatoes (peeled) -- cut into 1/2" cubes
2 cup frozen peas

* jalapenos are OK

Heat butter in a saucepan over medium-high heat. Add mustard seeds and red
pepper flakes. Cover and cook, shaking pan occasionally, until mustard
seeds pop and pepper flakes discolor.
Uncover and add tumeric, cumin, split jalapenos, minced chili peppers,
shallots and garlic; saute for 1 minute. Add tomatoes and salt and cook 1
minute to reduce liquid. Add coconut milk, potatoes and peas. Stir and
simmer over medium-high heat for about 20 minutes, or until potatoes are
tender and sauce is reduced at least by half.
If possible, cover and chill overnight to allow flavors to blend. Reheat
before serving.

Mark Ishige's restaurant Curry in a Hurry in the Akron Beacon Journal




Goan Potato Curry

1 large coconut, scraped,
2 Tbsp. coconut grated coarsely
2 green chillies
2 red chillies
4 flakes garlic peeled
1 large potato boiled
1 cup mixed boiled vegetables
2 tomatoes, boiled, pureed, strained
1 capsicum chopped into chunks
2 onions chopped
1 Tbsp. coriander finely chopped
1/2 cup fresh cream
5-6 cashews
1" stick cinnamon
2 cloves
1 bayleaf
2-3 peppercorns
1/2 tsp. cumin seeds
1/2 tsp. mustards seeds
salt to taste
2 Tbsp. ghee or oil

Dry roast cinnamon, pepper, cloves, bayleaf and cumin.
Grind to a fine powder, keep aside.
Stirfry onion in 1 tsp. ghee, till transparent.
Stirfry grated coconut in 1 tsp. ghee till browned lightly.
Grind coconut with 2 cups water, strain to get a thick milk.
Grind together tomato, red chilli, half of fried onions, fried
coconut, garlic to a paste.
Grind cashews to a powder, keep aside.
Heat remaining, ghee, fry potato chunks till golden, drain keep
aside.
Fry capsicums, drain keep aside.
Add mustard seeds, allow to splutter.
Add mixed veggies, stir for a minute, add ground spices and mix.
Add fried onions, ground paste, cashew powder, coconut milk and
stir till it starts to boil.
Add fried veggies, simmer to thicken.
Stir in fresh cream, garnish with chopped coriander, serve hot.

Making time: 45 minutes
Makes: 4-5 servings


Dum Aloo

Pound potatoes, even-sized (I like to use the small new red potatoes)
Oil for frying
2 Tablespoons ghee
2 Bay leaves
1 1/2 Teaspoons cumin seeds (zeera)
3 pods green cardamom
1 Teaspoon fennel seed
1/2 Teaspoon fenugreek seeds
3 whole cloves
1 Tablespoon ginger, finely chopped
1/2 cup tomatoes, chopped
1/2 cup plain yogurt
1/4 Teaspoon Turmeric
1 Tablespoon Coriander powder
1/2 Teaspoon mirch (Indian red chili powder)
2 fresh green chilies, slit open
1 Tablespoon fresh coriander leaves, chopped
2 Tablespoons cream

Peel, wash and pat the potatoes dry (when I use the red potatoes, I don't peel
them). Prick the potatoes with a fork in 2-3 places. Deep fry them over high heat
until light brown. Set aside on paper towels to drain. Roast the cardamom,
fenugreek, cloves and fennel seeds and pound coarsely. Heat the ghee in a heavy
saucepan and add the bay leaves. When they darken a bit, add the roasted spices.
Stir a little, then add the ginger. Stir fry until the color changes slightly.
Add the tomatoes and continue stir frying until the fat separates. Add the yogurt
and continue to stir until the fat separates again. Add salt, turmeric, coriander
powder and mirch. Mix well and add the fried potatoes and green chilies. Stir until
the vegetables are coated with the masala, and begin to stick slightly to the pan.
Add enough water to cover the potatoes (about 3 cups) and bring to boil. Simmer at
low heat until the potatoes are cooked through and the gravy is well blended. Serve
hot, garnished with cream and chopped coriander leaves.


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