Yield 4 servings Number Of Ingredients 19 Steps:
Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent. Add the garlic and saute for about 2 minutes, until fragrant. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant. Add the potatoes and mix well until well-coated in spices. Add the chickpeas and stir to incorporate. Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork. Serve with cooked rice and naan and garnish with fresh cilantro. Enjoy!
Time 1h Yield 4 Number Of Ingredients 11 Steps:
Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender. Mix the yogurt and peas into the saucepan. Continue cooking until heated through.
Time 6h25m Yield 6 servings. Number Of Ingredients 18 Steps:
In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Time 55m Yield 2 Number Of Ingredients 16 Steps:
Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more. Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste. Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes. Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.
Time 35m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Saute onions,ginger and garlic in melted butter til soft. Add potatoes. Sprinkle over curry powder,toss well. Stir in stock,bring to boil. Reduce heat,cover and simmer for 15 minutes. Add peas,cook 5 minutes. Add coriander,wine vinegar and lemon juice. Season to taste with salt and pepper. Heat through. I serve this with Basmati rice,sliced banaas tossed in plain yogurt and chutney.
Time 32m Yield 3-4 serving(s) Number Of Ingredients 5 Steps:
In a large nonstick frying pan put the oil and heat over high heat. Once the pan is hot, add the potatoes. Stir-fry frequently until the potatoes are golden brown, around 20-25 minutes. You may need to reduce the heat to medium-high after the potatoes have cooked a bit. The last 2 minutes of cooking stir in the cayenne, green onions and salt. Serve at once. This type of recipe doesn’t usually have onions, but I like the mild flavor of the green ones. Tips to have this recipe come out: use a nonstick frying pan, stir frequently so that the potatoes don’t stay stuck together, cook over fairly highish heat except maybe the last few minutes, use potatoes that have a lower starch content (like red potatoes).
