Featured
Soul Warming Recipes!
Big Green Egg
Featured
Hot & Spicy!
K’s Choice
Peppery Chicken Curry
Fonq
FM
Potato Curry Masala
Few things make me happier than eating potatoes. Maybe eating onions, my second major addiction. Or curry powder, my third addiction. I guess you could say that makes me prone to addiction (be quiet, Teri!).
I held off on posting this (tweaked) Surinamese recipe for only one reason; I had no idea how to photograph it. Face it, esthetically it’s not one of my finer looking dishes. But what it lacks in looks, it makes up for in flavor. It’s a genuine flavor bomb.
You can eat these with literally anything your heart (and stomach) desires, but for me they work best with roasted chicken and something like simple green beans. Give them a try sometime, you’ll be pleasantly surprised.
Ingredients:
2 pounds potatoes
1 large onion
2 garlic cloves
1 small red chili pepper
1 tbsp curry powder
1 tbsp garam masala
1 beef bouillon cube
2 cups water
2 tbsp oil
pepper
salt
Directions:
I really like recipes that only need a handful ingredients. Curry powder, garam masala, onion, garlic and chili pepper. Together they create magic.
Finely mince the chili pepper (It won’t be a flaming hot dish. No worries.) and garlic.
Chop the onion.
Peel, wash and dice your potatoes. Cut the big ones in four, and the smaller ones in half.
Heat the oil and sauté the onion and garlic/pepper mix until slightly translucent. This will take 5 minutes or so.
Add the curry powder, garam masala and crumble in the beef bouillon cube. Cook for 30 to 45 seconds to get the flavors going.
Add the potatoes, 2 cups water and a pinch of salt.
This smells fantastic already. Bring it to a boil.
Lower the heat and simmer for 20 to 25 minutes, until the potatoes are tender. By the time they are, the cooking liquid will have magically transformed itself into a thick, yummy sauce sticking to the potatoes.
This is really, really good. Fragrant with a slight kick. Highly addictive side-dish.
| Potato Curry Masala | |
| Ingredients |
1 large onion 2 garlic cloves 1 small red chili pepper 1 tbsp curry powder 1 tbsp garam masala 1 beef bouillon cube 2 cups water 2 tbsp oil pepper salt |
| Directions |
Add the curry powder, garam masala and crumble in the beef bouillon cube. Cook for 30 to 45 seconds to get the flavors going. Add the potatoes, 2 cups water and a pinch of salt. Bring it to a boil, lower the heat and simmer for 20 to 25 minutes, until the potatoes are tender and the cooking liquid has reduced to a thick sauce. |
| Meal type: | side dish |
| Servings: | 4 |
| Copyright: | © kayotickitchen.com |
28 Comments »
RSS feed for comments on this post. TrackBack URL
I think you photo is lovely. The little sprigs of green just set off the potatoes. I, too, am addicted to curry. Unfortunately the whole Fam doesn’t like so I don’t get to make it often. Thanks for this recipe.
great sidedish…
Nom!
Technical question: How much space do you have in your kitchen so you can set up a flash head with softbox (I assume) and still cook without knocking everything over (or the softbox ending up covered with curry)? I’d love to see a photo of your setup.
@ Karohemd:
I have an L shape kitchen. I also set the softbox really high, near the ceiling, so it doesn’t get in my way and lights the photo from above. It’s a hassle, though, because I also have one of those big American fridges in my kitchen.
We’re gonna have the kitchen redone because I need more light and room. I’ll take photos of the whole thing then, promise!
Yes! Ik zocht net een lekker recept en kon niet kiezen tussen ‘iets met aardappels’ en ‘iets van een curry ofzo’. Hiervoor gebruik je het best vastkokende aardappels neem ik aan? Anders wordt het misschien aardappelpureecurry :) Dankjewel!
So basically, you’re going to build a studio and put a kitchen in it. ;)
My dream house has one of those. I’m envious.
@ Karohemd:
Now you’re getting it :)
Nah, was long overdue for a new kitchen. But it doesn’t hurt to keep the photography in mind.
I agree–the sprigs of green make the photo work. I think it looks delicious. Thanks for another recipe that will be haunting me until I make it!
This looks so good!
That looks really yummy!
The recipe looks delicious! A comment about the lighting in photos: To me it looks like they were shot in a kitchen at night with fluorescent lights. I mean, if it was not a photo but the visual scene, that’s what I would imagine the scene to be, I know how hard it is to get such crisp shots under those conditions! I don’t know if this was what you were going for – just wanted to share my thoughts on the photos. If it was possible, I would have loved for them to look like they are illuminated by natural sunlight pouring in the kitchen.. But that may be just my personal preference! In any case, I still adore your photos.
@Merve K:
Actually, these were shot in exactly 1 minute because it was dinner time :)
one of my biggest issues is photographing indian curries for my bollywood cooking series. so i can relate to your comments here. i simply love the sound and flavors of this dish!
Hiya, Kay! Been a while since I posted, but I have been lurking!
I’m a chili-whimp. I definitely don’t work with fresh chili peppers. What can I substitute that gives me more control of the heat? I have a sweet chili sauce, would that would the sweet not work well?
@ Trish:
Was wondering how you were doing!
I would probably use something like cayenne if I were you, Trish. But trust me when I say this does’nt really make the dish hot. Unless you use a habanero pepper, of course :)
Go for anaheim. They add warmth to a dish instead of heat.
@Karohemd: I agree. So curious.
Come on Kay get that little Nikon snapshot camera out next time and do us a huge pleasure. Pretty please :-) We want to see the whole set up.
@ Vanessa;
Not gonna be much left of my old kitchen, shooting in an alternative area already :) I really should do a posting on set up etc but somehow there’s never enough time, and it takes enough time as is to do the recipes.
Oh ok Kay, we can’t have you eating cold food just to satisfy our curiosity now can we?
But you have promised us pics of the new set up when it’s completed- we have it in black and white print (well pink actually)
@Vanessa:
Don’t talk about eating cold food in front of my guy, he’ll probably cry :)
I’m actually thinking about a before and after thing. Might be fun, but we’re in the middle of redoing big part of the house. Crazy times.
First timer here. Love your blog :) and photography as well. I’m also into food and photography.. Are you from Netherlands? My sister is residing there. We have friends who are from Surinam as well. There’s a lot of Surinam and Indonesia influence in the EU.
http://kirantarun.com/food/2010/10/08/chicken-meatballs-with-broccoli/
Nog een newbie hier – kwa posten dan. Volg je blog wel al een tijdje, krijg er altijd honger van. :)
Heb gister een variant hierop gemaakt, alleen dan als main dish met blokjes kip en verse spinazie erdoorheen… sja, ik ben en blijf student die alleen woont, dus het verschijnsel ‘side dish’ verschijnt hier alleen op tafel wanneer ik de gelegenheid heb voor anderen te koken haha! Maar het was erg lekker, dit is zeker een recept dat blijft als basis!
Do you think this could be make in the crock pot?
Pretty sure you can. You’d have to adjust the amount of liquid, though!
Would it be more or less (this would be great to know or other recipes, too!) you think?
Slow cooker recipes always need less liquid!
Hallo Kay
ik heb vandaae blog ondekt. Prachtig al die verhalen. dit recept kun je nog lekkerder maken als je eieren in doet. wij noemen het in het hindoestaans anda al = ei aardappel. de eieren eerst hard koken, pellen en in olie bakken, ze krijgen een korstje. er hoeft geen bloem omheen. daarna kunnen ze bij de aardappelen de laatste 10 min worden meegekookt. echt heerlijk. ik gebruik overigens iets kruimige aardappel dan wordt de saus lekker dik en dat is met rijst verrukkelijk.
Wat ik zelf altijd doe als ik de eieren bak in olie, is nog een schepje masala erbij doen. Dat maakt ze nog veel lekkerder!
Hello Kay,
I just stumbled upon your blog and can’t get off it! I’ve pinned the Surinamese recipies. I’m Surinamese living in Suriname and I must say your massala recipies are great. Suriname is a country of very different flavour. We have the Indian food where massala is a huge part of, but we also have the Javanese, Chinese, Creole (great soul food!), Amer-Indian, Israeli, Brazilian etc etc kitchen. All of them delicious spicy flavours! Thanks for sharing your likes for the Surinamese food! It really is The best food!