TIBETAN POTATO CURRY RECIPE - (4.5/5)
Provided by es123
Number Of Ingredients 12
Steps:
- Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly. While the potatoes are cooking, saute the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saute briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together, about 30 minutes. Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.
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Ram laxmi brothers
[email protected]Overall, this is a great recipe for a flavorful and easy-to-make Tibetan potato curry. The potatoes are tender and the sauce is creamy and flavorful. I would definitely recommend this recipe to others.
Waleed Montasser
[email protected]This curry was just okay. The potatoes were a bit too soft for my liking and the sauce was a bit too thin. I think I'll try a different recipe next time.
Abdulrahman Adamu
[email protected]I'm a vegetarian and I'm always looking for new and exciting recipes. This curry was a great find. It's packed with flavor and the potatoes are perfectly cooked. I will definitely be making this again.
Alvin Rodgers
[email protected]This curry was easy to make and tasted great. I used a mix of yellow and red potatoes, which added a nice color contrast. The sauce was creamy and flavorful, with just the right amount of spice.
OP IMRAN YT
[email protected]I've made this curry several times now and it's always a hit. The potatoes are always tender and the sauce is always flavorful. It's a great recipe for a quick and easy weeknight meal.
Farooq hum
[email protected]This curry was a disappointment. The potatoes were mushy and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Rayne Page
[email protected]5 stars! This recipe was a hit with my family. The potatoes were crispy and the sauce was creamy. I added extra ginger and garlic and it was perfect. I will definitely be making this again and again.
Mohammed Sulaiman
[email protected]This curry was delicious and easy to make. I used Yukon Gold potatoes, which held their shape well in the sauce. The sauce was creamy and flavorful, with a nice balance of spices. I will definitely be making this again.
mimo hanna
[email protected]I'm not usually a fan of vegetarian curries, but this one really impressed me. The potatoes were perfectly cooked and the sauce was flavorful and creamy. I especially loved the addition of the tomatoes and peas, which added a nice sweetness and crunc
Murad Hossen
[email protected]This Tibetan potato curry was a delightful culinary journey. The flavors were complex and layered, with a perfect balance of spices. The potatoes were tender and flavorful, and the sauce was creamy and rich. I highly recommend this recipe to anyone l