Oct 6, 2010

Potato Curry Masala

Curry Masala Potatoes

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.
Curry Masala Potatoes 

Finely mince the chili pepper (It won’t be a flaming hot dish. No worries.) and garlic. 
Curry Masala Potatoes  

Chop the onion. 
Curry Masala Potatoes 

Peel, wash and dice your potatoes. Cut the big ones in four, and the smaller ones in half. 
Curry Masala Potatoes 

Heat the oil and sauté the onion and garlic/pepper mix until slightly translucent. This will take 5 minutes or so. 
Curry Masala Potatoes 

Add the curry powder, garam masala and crumble in the beef bouillon cube. Cook for 30 to 45 seconds to get the flavors going. 
Curry Masala Potatoes  

Add the potatoes, 2 cups water and a pinch of salt. 
Curry Masala Potatoes 

This smells fantastic already. Bring it to a boil. 
Curry Masala Potatoes 

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. 
Curry Masala Potatoes

This is really, really good. Fragrant with a slight kick. Highly addictive side-dish.
Curry Masala Potatoes

Potato Curry Masala
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
    Finely mince the chili pepper, garlic and chop the onion. Peel, wash and dice your potatoes. Cut the bigger 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 about 5 minutes.

    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

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    28 Comments »

    1. 1

      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.

      Margaret on Oct 6, 2010 @ 3:22 pm Reply
    2. 2

      great sidedish…

      peachkins on Oct 6, 2010 @ 3:32 pm Reply
    3. 3

      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 on Oct 6, 2010 @ 3:39 pm Reply
    4. 4

      @ 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!

      Kay on Oct 6, 2010 @ 3:42 pm Reply
    5. 5

      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!

      Margot on Oct 6, 2010 @ 3:52 pm Reply
    6. 6

      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 on Oct 6, 2010 @ 4:32 pm Reply
    7. 7

      @ 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.

      Kay on Oct 6, 2010 @ 4:35 pm Reply
    8. 8

      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!

      Jenna on Oct 6, 2010 @ 6:29 pm Reply
    9. 9

      This looks so good!

      Katrina on Oct 6, 2010 @ 6:38 pm Reply
    10. 10

      That looks really yummy!

      Marie on Oct 6, 2010 @ 9:02 pm Reply
    11. 11

      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 on Oct 6, 2010 @ 9:25 pm Reply
    12. 12

      @Merve K:

      Actually, these were shot in exactly 1 minute because it was dinner time :)

      Kay on Oct 6, 2010 @ 9:29 pm Reply
    13. 13

      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!

      Meeta on Oct 7, 2010 @ 10:21 am Reply
    14. 14

      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-in-MO on Oct 7, 2010 @ 3:33 pm Reply
    15. 15

      @ 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.

      Kay on Oct 7, 2010 @ 3:38 pm Reply
    16. 16

      @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 on Oct 7, 2010 @ 10:49 pm Reply
    17. 17

      @ 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.

      Kay on Oct 8, 2010 @ 7:50 am Reply
    18. 18

      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 on Oct 8, 2010 @ 3:20 pm Reply
    19. 19

      @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.

      Kay on Oct 8, 2010 @ 3:23 pm Reply
    20. 20

      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/

      Kiran on Oct 9, 2010 @ 7:01 am Reply
    21. 21

      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!

      Celine on Feb 3, 2011 @ 6:34 pm Reply
    22. 22

      Do you think this could be make in the crock pot?

      Ashley on Nov 12, 2012 @ 9:07 am Reply
      1. Pretty sure you can. You’d have to adjust the amount of liquid, though!

        Kay on Nov 12, 2012 @ 9:12 am Reply
        1. Would it be more or less (this would be great to know or other recipes, too!) you think?

          Ashley on Nov 12, 2012 @ 10:06 am Reply
          1. Slow cooker recipes always need less liquid!

            Kay on Nov 12, 2012 @ 10:08 am
    23. 23

      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.

      viv on Mar 7, 2013 @ 1:03 am Reply
      1. 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!

        Kay on Mar 7, 2013 @ 6:14 am Reply
    24. 24

      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!

      Nancy on Apr 22, 2013 @ 2:44 am Reply

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