All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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This is the third & final installment in my curry trilogy. Please read the first one – my
Thai Green Curry Coconut Shrimp
as it boasts both a great recipe and also a funny story about being here:
The second curry is my
Indian Yellow Curry Cauliflower with Coconut Milk
These three curries are all very simple & make a very pretty presentation when plated together.
Potato Masala
INGREDIENTS
2 large potatoes (or 3 cups) – peeled & cut into chunks
1 large onion
2 medium tomatoes
1 cup peas
1 TBS red curry (or other curry powder)
2 tsp chili powder
4 garlic cloves
1 TBS prepared ginger paste (or chopped fresh ginger)
1 tsp ground cumin
2 tsp ground coriander
2 TBS garam masala (or make your own – recipe HERE)
6 dry curry leaves (or fresh) – optional (they can be hard to find)
1/2 cup chopped cilantro – plus more for garnish
olive oil
S&P to taste
DIRECTIONS
Put the chopped potatoes in a pot with enough water just to cover them. Boil until they are almost tender. Remove from heat and set aside – retaining the potato water.
In a food processor, mince the onions with the garlic cloves & ginger paste. Set aside. Then mince the tomatoes & set aside.
Heat 1 TBS olive oil in a large saute pan. Add the onions with the garlic & ginger and the curry leaves (if using) and fry over medium heat until the onions become a light golden color. Add tomatoes, chili powder, red curry powder, & blend. Add cumin & coriander, garam masala & saute until all the flavors have a chance to meld.
Add the boiled potatoes & as much potato water as is needed to get the gravy to a consistency you like. Add the peas. Add tap water if you think you need it. Add salt to taste. Heat through. Remove the dry curry leaves (if you can see them) as you would do with bay leaves.
Serve with rice & cilantro as garnish.
Forbidden Black Rice
Just use two parts water to one part rice. For example, bring 4 cups of water to a boil. Add 2 cups rice & return to a boil. Reduce heat, wrap a kitchen towel around the pot lid & cover the pan. Be CAREFUL that your kitchen towel is nowhere near the flame. You don’t HAVE to take this step but it is supposed to produce a fluffier rice. Let the rice sit unmolested on lowest heat for about 45 minutes. Check the texture. If it isn’t soft enough yet, let it sit another 15 minutes.
Or just use a rice cooker.
Delightful-Delicious-Delovely 