Search For Recipes


Monday, 16 June 2014

Creamy Peanut Potato Curry, A Savory Indulgence




Who doesn't love to enjoy a gorgeous,creamy potato curry with mellowing flavors of curry leaves and peanuts cooked together.J  If you have not yet tried this soul comforting dish….just got for it…and see what magic a delicious but simple curry brings in during meal times.J
This dish goes very well with all kinds of breads,flat breads,pilafs and other rice dishes. Try out Lemon Rice with this curry for a memorable meal time.It is such a favorite at home….we all could possibly have it everyday with a smile….it is delicious.J

Serves : 3

Ingredients Required :

3 large potatoes cooked till soft,peeled and cut into small cubes

2 heaped tablespoons skinless,roasted peanuts

3 small shallots (or 1 medium onion) peeled and roughly chopped

5 medium garlic cloves peeled and roughly chopped

1-inch piece fresh ginger cleaned,peeled and roughly chopped

3 medium hot green chilies cleaned,stalks removed and roughly chopped (use less if needed)

2 medium red ripe tomatoes cleaned and chopped

15-18 fresh,tender curry leaves (kadi patta) cleaned

1/3 teaspoon turmeric powder (pisi haldi)

1/2 teaspoon red chili powder (pisi lal mirch)

2/3 teaspoon roasted cumin powder (pisa bhuna jeera; click here for the recipe)

1 teaspoon curry powder (sabzi masala)

1/3 teaspoon mustard seeds (sabut rai)

2 tablespoons odorless,cooking oil

Salt to taste

Process : Grind chopped shallots/onion,garlic,ginger and green chilies into a coarse paste.

                                           ready to be pasted
                                           coarsely pasted

Add roasted peanuts and 2 tablespoons water into this paste. Blend well till completely smooth. Set aside.

                                           added roasted peanuts and water
                                           blended till completely smooth

Heat oil in a skillet over medium. Add mustard seeds and let crackle. Add curry leaves and stir for a few seconds.

                                           added curry leaves

Then add pre-made herb-peanut paste into skillet. Lower heat,stir to mix paste into oil and let cook (over low) for about 2 minutes or till most of the moisture evaporates.

                                           added bended paste
                                           cooked over low heat till dry

Next, add chopped tomatoes,turmeric powder and chili powder. Stir well to mix ingredients together. Cook for another 2 minutes stirring occasionally for even cooking.

                                           added tomatoes and spice powders
                                           stirred and cooked

Finally, add roasted cumin powder,curry powder…stir to mix and add a cup of water.

                                           added cumin and curry powders
                                           stirred to mix
                                           added water and stirred to deglaze

Stir slowly to deglaze (dissolve bits of spice paste sticking to skillet surface) and mix ingredients well.Add cubed potatoes,salt…stir once and turn heat to high.

                                           added cubed,cooked potatoes
                                           stirred once and heat turned high

When mixture comes to a boil…turn heat to medium. Stir occasionally and cook for another 9-10 minutes or till a creamy gravy coats the potatoes well.

                                           heat turned medium when it starts boiling
                                           gravy thickens and coats potatoes

Turn off heat and serve.
This curry reheats well and tastes delicious when enjoyed warm or hot.



A From The Blogger’s Keyboard

ü Use potatoes cooked till soft but not mushy. They are again simmered in the curry and must hold their shape then.

ü After adding skinless,roasted peanuts into onion paste…water is added to aid the process of blending. Blend till mixture is completely chunk-free and smooth. Make this paste just before you intend to make curry since onion tends to taste bitter if kept pasted for a long time.

ü Let mustard seeds crackle before adding curry leaves into hot oil.

ü Turn heat to low immediately after adding peanut-onion paste. Stir and mix into oil before allowing moisture to evaporate slowly. Low heat is perfect for cooking the paste without burning it…as it tends to stick into the pan surface cause of added peanuts.

ü Thereafter, tomatoes and spice powders are added in succession. Stir to mix ingredients after each addition.

ü As these ingredients cook over low heat for the mentioned time…please stir occasionally for preventing uneven cooking and burning.

ü After adding water…deglaze skillet well and turn heat to high.

ü As the curry starts to boil,turn heat to medium and let cook well till gravy thickens and coats potatoes.

Happy Cooking & Have A Beautiful Curry!!! J

Try This Out

   Gobi Alu Posto                        Soft Pyaaz Paratha                   Spicy Gobi Pakora

A Tongue Tickling Treat : Delicious Lemon Rice




This sunny rice with an engulfing aroma of lemon is a winner.J All you need is cooked white rice and a few pantry staples to make this quick dish….the aroma of tempered spices,curry leaves and lemon in every scrumptious mouthful.J
We like our lemon rice to be slightly tangy….if you want more, add an extra teaspoon or two of freshly squeezed lemon juice. This rice is usually savored as a main dish but makes a lovely side too.J It goes well with Indian pickles,chutneys,papadum (Indian crackers) and tastes delicious with some curries.Try Creamy Peanut Potato Curry for a perfect side/main along with this golden colored rice.J

Serves  :  2 (as a main dish) Or 4 (as a side dish)

Ingredients Required :

 2 +1/2 cups of cooked white rice at room temperature

2 tablespoons of freshly squeezed,strained lemon juice (you may use a bit more)

1-inch piece fresh ginger cleaned,peeled and chopped finely

2 whole dry red chilies stalks removed and torn into halves

3 medium hot green chilies cleaned,stalks removed and slit

20-24 tender,fresh curry leaves (kadi patta) cleaned (you may use 10-12 large ones instead)

1 heaped tablespoon roasted peanuts

4-5 raw cashew nuts halved

a large pinch of asoeftida powder (pisa hing)

1/2  teaspoon turmeric powder (pisi haldi)

2/3 teaspoon cumin seeds (sabut jeera)

1/2 teaspoon mustard seeds (sabut rai)

1+1/2 tablespoons cooking oil (preferably odorless)

Salt to taste

Process : Use white rice which is cooked till soft but not mushy for proper results. Use cooked rice at room temperature only. Take care to break clumps of cooked rice if any before proceeding with this recipe.

Heat oil in a wide,slightly deep fry pan/wok/skillet over medium-high. Add cumin and mustard seeds. As soon as they start crackling, turn heat to low,add halved dry red chilies and asoeftida powder. Stir with a spatula for even cooking.

                                           spices tempered and stirred

Next add slit green chilies and stir for a few seconds till their skin starts changing color.

                                           added slit green chilies 
                                           fried till color changes slightly
Then, add chopped ginger,stir and fry for 5-6 seconds.

                                           stirred and fried chopped ginger

Next add curry leaves and let them cook for another second.

                                           added fresh curry leaves

Next, add roasted peanuts and halved raw cashews. Stir and fry till cashews brown by a few shades (take care nothing burns).

                                           added nuts

Finally, add turmeric powder and stir once for blending flavors.

                                           fried till cashews turn light brown
                                           added turmeric and stirred

Now add clump-free cooked white rice (at room temperature) to skillet. Sprinkle salt to taste and add lemon juice.

                                           added clump-free cooked rice
                                           sprinkled salt and lemon juice

Use a spatula and give a gentle, quick stir (and toss) to mix ingredients well.Turn off heat immediately thereafter.

                                           stirred and tossed till even

Serve rice immediately and enjoy with assorted sides.



A From The Blogger’s Keyboard

ü Please take care to use rice cooked till soft but mushy for a perfect lemon rice. If cooked rice is mushy,it tends to stick to wok surface when fried.

ü Use cooked rice at room temperature only for this dish. Warm/hot rice sticks to the pan surface while frying and if rice is too cold…it doesn’t get warmed up completely when we fry it for a short time. So, the need to use it at room temperature.

ü Keep all ingredients ready nearby before cooking. The tempering spices and herbs are added in succession of a few seconds. So, it helps a lot when everything is ready before we start tempering them.

ü Stir and cook tempered spices and herbs after each addition for the time mentioned. Stirring promotes even cooking. Keeping green chilies whole adds their flavor into this rice without heat. Dried ones are halved and green ones slit to prevent them from popping out of pan.

ü Take care to lower heat as soon as cumin and mustard seeds start crackling. All the rest ingredients are tempered over low heat….as to prevent over cooking/burning of any.

ü Add turmeric powder after cashew halves brown slightly. Give a stir and add prepared rice immediately.

ü After adding rice,salt and lemon juice….give a final stir(and toss) till ingredients evenly distributed. Be gentle while stirring  (or tossing) to keep the shape of rice grains intact.

ü Turn off heat immediately thereafter. Do not cook for too long after adding lemon juice for preserving its flavor.

ü Use strained,freshly squeezed lemon juice for perfect results.

ü This rice is best enjoyed as soon as it gets made.

Happy Cooking & Have A Beautiful Day!!! J

Try This Out

    Peas Pilaf                     Sweet Kaanika Pulav              Cauliflower Curry w/ Coconut