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
Feb 3, 2010

Oriental Sticky Drumsticks

This is the secret recipe for my sticky oriental drumsticks. Since secrets are overrated anyway, here’s me, spilling the beans on the world wide web! Usually we make these during summer—I’ll reduce and cook down the marinade (read; I boil the heck out of it) and baste the drumsticks while BBQ’ing them, it’s finger-licking delicious! But I figured, with Super Bowl Sunday right around the corner, I’d give them the…