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Minty potatoe curry

Jan-22-2018
Nishi Maheshwari
10 minutes
Prep Time
10 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Minty potatoe curry RECIPE

Baby potatoes are always take less time to cook. So this recipe can be the best option for a lunch box when you have not so much time and want to make something different. Mint flavour inhances the soothingness and taste.

Recipe Tags

  • Veg
  • Easy
  • Sauteeing
  • Basic recipe
  • Main Dish

Ingredients Serving: 5

  1. Baby potatoes 15
  2. Oil 4 tbsp
  3. Onion Chopped 1
  4. Garlic 2 cloves
  5. tomatoes 4
  6. Ginger 1"piece
  7. Big cardamom 1
  8. Green cardamom 2
  9. Cloves 4
  10. Blackpepper 5
  11. Cinnamon 1"piece
  12. Mint leaves 1 tbsp
  13. Salt to taste
  14. Turmeric powder 1 tsp
  15. Red chilli powder 2 tbsp
  16. Coriender powder 1 tsp
  17. For garnishing Chopped coriender

Instructions

  1. FRY WHOLE SPICES.
  2. MIX THESE SPICES WITH PUREE INGREDIENTS
  3. BLEND ALL FOR THE PUREE
  4. SAUTE BABY POTATOES
  5. TILL GOLDEN BROWN
  6. KEEP OUT THESE POTATOES
  7. FRY CHOPPED ONION IN THE LEFTOVER OIL AND GRATED GARLIC
  8. ADD ALL SPICES
  9. NOW ADD TOMATO PUREE
  10. COOK TILL TOMATO PUREE START LEAVING OIL THEN ADD SALT AND FRIED BABY POTATOES.
  11. ADD WATER
  12. WHEN THE CURRY HALF COOKED ADD CHOPPED MINT LEAVES FRESH/DRIED
  13. WHEN IT'S DONE GARNISH WITH FRESH CHOPPED CORIENDER

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