Through the site I received an email from a very special person (Romanian), who lives in India and offered to help me learn some simple and special Indian recipes. I never refuse such occasions, so I started the adventure with the spice kitchen. Everything I have tried and cooked so far has been extraordinary, simple food, but due to the way of preparation and the special aroma they are more than perfect.
This potato curry was among the first dishes tried, and remains among the favorites, it looks a lot like Romanian peasant potatoes, but more flavorful, such a complete and perfect taste, it's really worth a try.
Do not be afraid of spices, here I made an adaptation of what I found in Romanian stores - turmeric and curry can be found in Arab stores or on the net. Ginger (also dried, powder) can be found in any supermarket, so I invite you to try something new and you will surely be very impressed!
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Boil the potatoes in a larger saucepan. When it starts to boil, lower the heat and leave for 30-40 minutes.
Try them with a knife, if they come in easily, drain the hot water, pour the cold water twice and peel them.
It is very important to prepare all the ingredients at hand when you actually start cooking. The preparation process is very fast and do not burn the food until you look for the next ingredient.
So I put chopped onions, chopped peppers, garlic and crushed ginger on a plate, diced tomatoes - I used canned food.
Put the spices on a plate - mustard seeds, turmeric, paprika, salt and curry.
And we start the preparation process:
- Pour the oil into a deep frying pan, let it heat up and then throw the mustard seeds in it.
Immediately the grains will start to jump hard, so cover the pan with a lid, so that you don't have all the motley kitchen :)
And you'll notice that it starts to smell like popcorn - so it's good.
As you hear that the beans are no longer salty, remove the lid and add the onion + pepper - make a medium to low heat and stir continuously in the pan.
Be careful that the onion is made very quickly and you risk burning it if you leave the pan even for 2-3 minutes.
When the onion is lightly browned, add the ginger and garlic - stir, then immediately add the turmeric and paprika.
Stir and leave to harden for another minute.
Then come the diced tomatoes and curry powder.
Stir and simmer over medium-low heat for about 5-7 minutes.
You should get a very fragrant, thick tomato sauce that you can match with salt.
In the sauce add the diced potatoes about 1 cm on each side, and even a little crushed with your hands.
Stir and let simmer in the sauce for 5-10 minutes.
Serve with a yogurt sauce (I'm going to put a recipe for raita - Indian yogurt sauce), glues (follow the recipe for rotti) and with greenery sprinkled on top.
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