Tibetan Potato Curry Recipe - Food.com (2024)

FAQs

Should you boil potatoes before putting in curry? ›

No! You don't need to boil the potatoes first. To make a basic curry, just add them to the onion tomato masala and simmer. Potatoes cook with the spices and absorb all the wonderful flavors.

Potatoes. Tender, nutritious, and a delicious textural element in this meatless dish. Spices. Curry powder, garam masala, cumin, turmeric, and cayenne pepper come together to make this dish wonderfully aromatic, rich, and deeply flavored.

Potatoes: You can use russet or yukon gold potatoes in your curry, although I prefer how russets break down a bit more for this one. Be sure to peel your russets and cut them into large-ish, maybe 1 ½-inch chunks.

Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to pan with chicken. Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

Whether you peel the potatoes or not is a matter of personal preference. Traditionally, Japanese curry is made with peeled potatoes, but leaving the skins on can add extra flavor and texture. Just make sure to wash the potatoes thoroughly if you decide to keep the skins on.

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

The primary ingredient in most Indian curry powders is bright yellow turmeric. Turmeric is earthy, musky, and warm, and delivers great depth to curries with no heat. Indian curry spices are usually a blend of: Kashmiri Chile Powder – this chile has a terrific, rich flavor without much heat.

For curries with potatoes in them, simply mash a few of the potatoes as they cook and combine them into the sauce. A spoonful of arrowroot or equal parts cornstarch and water will also do the trick.

In a way, Japanese curry would be a good introduction to the wonderful world of curry, in a less intimidating way. Japanese curry has the basic flavors of traditional curry. But for a full-on authentic experience, Indian curry would be the one to try for its honest-to-goodness flavors and spices.

The most notable differences between Japanese curry and Indian curry are the color and texture. While Indian curries can vary widely in texture from thin and soup-like to very thick, Japanese curry is usually thicker and more like a gravy, due to its incorporation of flour or roux into the mixture (via Tastylicious).

How do you deepen curry flavor? ›

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Curries can be bland if you haven't used enough of the base aromatics of garlic, ginger, and onion. The onion should be caramelized in oil until well browned and flavorful. Spices should not be old enough to lose potency and preferably should be toasted and ground yourself.

You don't need to, but if you like really crispy potatoes, there's a method that requires a few minutes of pre-cooking. Basically, you put the potatoes into already boiling water for a few minutes to soften up the outside. Then drain, add some fat and flavourings, and with the lid on briefly shake and rotate the pot.

You'll want to boil potatoes any time you don't want them to dry out (as they can when baked in the oven).

For most potato dishes it's important to add the potatoes to cold water and allow the water to come to a boil with the potatoes in the water. The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes.

If you are (pre-)steaming the vegetables, your are keeping their individual flavor whereas by cooking in the curry sauce you get a more evened out flavor as the various ingredients contribute to the overall flavor and absorb the spices. This may or may not be what you prefer, but it's how your first recipe is designed.