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The best recipes. Dam alu kashmiri - potato curry Potato curry

A great variety of potato dishes has been created. It is even hard to imagine that potatoes came to Europe only after the discovery of America by Columbus, and to Russia even later, in the 18th century. Today I will tell you how you can quickly cook delicious golden potatoes.

For cooking you will need:

Potatoes - 3-4 large potatoes, 600-800 grams
Vegetable oil - 2 tablespoons
Butter or creamy margarine- 1 tablespoon
Seasoning "Curry" 0.5 teaspoon
Salt - to taste

Cooking golden potatoes with curry

Wash the potatoes well, peel and cut into cubes or cubes. If the potato is small, it can be cut into medium-sized slices. But if we are talking about the speed of cooking, then it is better to take large potatoes, since. they are easier and faster to clean.
Chopped potatoes must be rinsed under running water. cold water to remove excess starch, and drain in a colander to drain the water.
Meanwhile, heat the vegetable oil in a frying pan along with the butter.
Put the potatoes in the heated oil and fry, stirring, over high heat for several minutes.
Then reduce the fire, salt the potatoes and sprinkle with curry.
Bring to readiness under the lid, during this time a couple of times mixing.

Potatoes prepared in this way acquire a pleasant golden color and a wonderful aroma. Pickled cucumbers are great for such golden potatoes, Fried fish or .

Enjoy your meal!

Curry - Indian national dish, which, thanks to the huge number of cooking options, is very popular among European gourmets. How to cook delicious curry at home, you will learn from our recipes with photos and step by step instructions to the cooking process.

Curry Sauce Recipe

In general, curry is a very spicy, richly flavored sauce served with meat, fish, rice or vegetables. Its calorie content is from 220 kcal or more, depending on the composition. Classic recipe food does not exist, since each region has its own. We want to tell you one of the ways to prepare it.

List of required products:

1 shallot;
2 garlic cloves;
1 ginger root;
1 lemongrass;
half a glass of coconut milk;
2 teaspoons of soy sauce;
30 g of sugar;
25 g coriander;
a pinch of red paprika and zira;
a small pod of hot pepper;
50 g of tomato paste;
juice of ½ lime;
a few sprigs of cilantro.

Let's start making curry sauce by preparing the spices. To do this, grind coriander seeds with cumin powder and pepper in a mortar until smooth.
Now let's get to the pasta. Using a blender, grind vegetables, roots and peppers peeled from seeds. Pour in a few tablespoons of water and mix again.
We send the pureed mass to a saucepan. Add salt, sugar, tomato paste, soy sauce, juice from half a lime, spices and coconut milk. We mix everything well.
We heat the resulting mixture to a boil, but do not boil, pour into a bowl and decorate with cilantro leaves.

Indian chicken with vegetables

The recipe for Indian chicken curry is very easy to prepare. Such a dish will perfectly play the role of the second on the dining table.

Ingredients needed to make it:

olive oil - 40 ml;
bulbs - 2 heads;
ginger and garlic - pieces;
chicken breasts - 2 pcs.;
tomatoes - 3-4 pcs.;
sweet red paprika pods - 1-2 pcs.;
mushrooms - 200-300 g;
young zucchini - 1-2 pieces;
cream - 100 ml;
parsley leaves - a handful;
2 pinches of turmeric, ground cumin, garam masala, red pepper;
salt.

We put the brazier in which we will cook on the stove and turn on a small fire. Pour olive oil into it. Warm up well, add finely chopped onion and cook it for several minutes.
Cut the ginger into small pieces and put it in a saucepan. Stir, squeeze the garlic there and fry again for 1-2 minutes until golden.
Throw in the chopped breast. We are preparing more.
We free the middle of the bottom of the saucepan and pour the spices there. They need to be fried a little and mixed with the ingredients being prepared. We are waiting for the chicken to turn golden.
Coarsely chop the remaining ingredients and pour over the meat. Pour in 50 grams of water, add salt, mix well, put on a low temperature, close and wait 5 minutes.
Grind the tomatoes in a puree and add to all the ingredients. Cook over medium heat, covered, until paprika and zucchini are soft.
We add cream to them, bring the mass to a boil, sprinkle with parsley leaves, cover and turn off the stove.
This dish is very good served with warm pita bread.

Hot chicken legs with almonds

This homemade curry recipe is as close as possible to the original Indian curry. Spices (except turmeric) must be taken in grains, since we will make the spicy mixture for food on our own.

Required products:

1 kg of chicken drumstick;
2 onions;
4 cloves of garlic;
1 root of ginger;
1 handful of cilantro;
100 ml of milk;
150 ml natural yogurt;
a pinch of saffron;
100 g of almond;
1 teaspoon of zira grains, coriander, fennel seeds;
½ teaspoon of black peppercorns, cloves, cardamom seeds;
30 g of vegetable and butter;
2 pinches of turmeric;
½ cinnamon stick;
1 lavrushka;
1 chili pod;
salt.

Description of cooking step by step:

For such a meal, the meat must be prepared in advance. We get rid of the cartilage on both sides of the lower leg and divide it into 2 parts. Put in a bowl, pour 100 ml of yogurt and leave to marinate overnight.
We heat the milk well, pour in a pinch of saffron and leave to infuse. After a while, it will develop a nice yellow color.
We put the frying pan on the stove and pour into it grains of cumin, coriander, fennel seeds, cardamom seeds, cloves and black peppercorns. Keep on hot pan until aromas appear and grind in a mortar, adding turmeric.
Pour boiling water over the almonds. Let it stand for a quarter of an hour, and remove the husk from it. Dry a little and grind into almond crumbs.
Cut the onion into quarters, crush the garlic and also cut. Chop the ginger into small cubes. In the bowl where we will cook, mix the oil and heat it. Pour the prepared ingredients and fry them until caramel color.
Add cinnamon, lavrushka, half a glass of water, spice and almonds. Cover with a lid and keep on the smallest fire.
In a frying pan with a small amount of fat, fry the chicken for about 5 minutes. Then add the yogurt in which it stood overnight and simmer for another quarter of an hour.
Drain the resulting yushechka to the prepared vegetables and fry the meat until tender. Put it in a saucepan, mix well, salt, add chili and simmer for half an hour.
At the end of cooking, add the remaining yogurt, part of the chopped cilantro and remove from the stove. When chicken curry is poured into plates, be sure to crush it with green leaves.

Tomato curry with rice

A fairly simple recipe for curry with rice, which goes perfectly with baked veal.

Required components:

ginger root - 1 pc.;
garlic - 3 cloves;
hot pepper - ½ pod;
cumin seeds - 1 teaspoon;
tomatoes canned in tomato - 300 g;
cardamom seeds - ½ teaspoon;
curry powder - 1 tbsp. a spoon;
coconut milk - 150 ml;
Olena - 30 ml;
cilantro and mint leaves;
rice - 800 g;
salt.

Description step by step:

Wash the rice and cook as usual.
Peeled pepper cut into thin strips. Cut the garlic and ginger into fairly large pieces.
We heat the pan with Oleinaya and pour in the prepared components. Lightly fry and spread the tomatoes. Let this mass languish until the tomatoes turn into puree.
Add the mixture, sprinkle with spices, pour in coconut milk and heat, but do not boil. Pour the boiled rice with this sauce, sprinkle with green leaves on top.

Juicy fish in sauce

Instead of fish, you can put pork pulp, but then the cooking time will increase.

1.5 kg fillet of river trout;
500 g of onion;
500 g sweet paprika;
500 g of champignons;
200 ml sour cream;
200 g melted cream cheese;
1 glass of cream;
2-3 teaspoons of curry powder;
ginger root;
50 ml olive oil;
salt.

Cooking scheme:

Cut vegetables into large pieces. Fry each ingredient individually olive oil and place in a deep casserole dish.
In a saucepan, mix cream, cheese, sour cream and grated root. Sprinkle with spices and warm slightly. Pour the vegetables with the resulting sauce and simmer over low heat for half an hour.
We cut the fish fillet into large cubes, add a little salt and send it to the stewed products, mix well and leave to languish under the lid for 20 minutes.

Of course, curry is a rather hot delicacy, but this business card traditional India. You can perfectly adjust the pungency of the food to your taste, experiment with spices and ingredients.

Video: Green curry with chicken

Idaho turned out in the oven with turmeric and curry bright, fragrant, appetizing. I also added dried dill, but it's probably better to do without it. There is no special aroma, and dill looks like burnt on potato wedges. Therefore, my advice to you is to bake potatoes without dried herbs, it is better to sprinkle ready-made potatoes with fragrant seasonings or add fresh herbs. But, of course, these are just recommendations, you do as you see fit.

Idaho potatoes in the oven - recipe with photo.

Ingredients:

- potatoes - 5-6 large tubers;
- olive oil - 4 tbsp. l;
- ready-made spicy mustard - 1.5 teaspoons;
- salt - to taste;
- garlic - 3-4 cloves;
- coarsely ground black pepper - 1 teaspoon;
- seasoning curry is not spicy - 1 teaspoon;
- ground paprika - 1 tsp;
- dried dill - 4 pinches;
- turmeric - 1 teaspoon.

Cooking

I peeled the potatoes, you can not do this if you are sure of the quality of the potatoes. In general, it is recommended to take young potatoes with a thin skin for this recipe, then you won’t have to peel it. Cut potatoes into large slices. If the tubers are of medium size, then we cut them in half or into four parts, cut the large ones into 8 slices.

Until semi-ready, potato wedges can be steamed in a double boiler (about 10 minutes) or lowered into slightly boiling salted water and boiled for 3-5 minutes at a gentle boil of water.

In the meantime, prepare the spices for the potatoes. Take black peppercorns and roll them with a bottle or rolling pin. We need coarsely ground pepper. We measure the rest of the spices in the right amount.

To the spices, add olive (or any vegetable) oil, ready-made spicy mustard. Mix everything, oil and mustard should combine with spices.

Grate garlic into oil with mustard and spices on a fine grater (or crush it in a mortar).

We bring the potatoes to half-cooked, on top it will soften, inside it will remain firm. We spread the slices in a form, greased with oil. Salt with fine salt.

Pour hot potato wedges with fragrant sauce, trying to distribute it so that the sauce gets on each wedge. Or put the potatoes in a separate bowl, pour the sauce into it and shake vigorously several times. Then pour into the mold.

We leave the potatoes in spices to soak in aromas for 10-15 minutes. Just at this time, the oven will have time to warm up to 200 degrees. Sending potatoes to hot oven, bake for 25-30 minutes until golden brown around the edges of the potato wedges. I bake the potatoes for the first 20 minutes on the middle level, then raise them to the top. Shortly before cooking, you can sprinkle the potatoes with grated cheese, but this is not necessary.

Indian cuisine is hard to imagine without curry. And the turmeric-based spice mixture itself, apparently, originated in this country. It is used for a wide variety of dishes - from rice, vegetables, meat, poultry and even fish and seafood.

I decided to focus on the recipe with beautiful name"dam alu kashmiri". This is a vegetarian version of bell pepper and potato curry.

Per serving 271 kcal, 7.6 g protein, 12.8 g fat, 30 g carbohydrates

The word "curry" comes from the Tamil word "kari", which means "sauce", and this term has two meanings. On the one hand, these are dishes of the southern indian cuisine from stewed vegetables, meat, legumes, cooked in a large amount of spicy mustard-colored sauce. On the other hand, it is also a mixture of spices based on turmeric root, which is used to prepare these dishes.

By itself, turmeric, having an amazing color and great aroma, does not differ in any expressive taste. Therefore, it is combined with a number of other spices, including coriander, pepper, cardamom and cumin. Often the mixture also includes fenugreek, garlic, cloves, cinnamon, nutmeg and mustard.

Today, a large number of ready-made curry mixes are sold in both powder and paste form. But if you can’t buy them for some reason, then you can cook the spice yourself. It’s important to remember here that at least 25% of the composition should be turmeric, and at least 25% coriander. Further, the taste can be varied at your own discretion.

Here is one of the possible options for the composition of the mixture:
25% turmeric - 1 tsp
25% coriander - 1 tsp
12.5% cumin - ½ tsp
12.5% cardamom - ½ tsp
12.5% ginger - ½ tsp
6.25% cayenne pepper - ¼ tsp
6.25% cinnamon - ¼ tsp
Output: 4 tsp curry

Curry gives dishes an amazing aroma, taste and, of course, color. It is difficult to confuse the dishes prepared with this seasoning with something else. Curry dishes in India are most often prepared on the basis of natural yogurt, vegetable puree, coconut milk or cream.

Let's move from words to deeds. Cooking curry from potatoes and sweet peppers.

To prepare 4 servings of curry, we need:
500 g potatoes (8 small potatoes)*;
300 g sweet pepper (2 small peppers) *;
1 red onion (70 g);
3 garlic cloves (6 g);
250 g of natural yogurt;
250 g of tomato trade winds;
50 g butter**;
2 tbsp curry paste or 1 tbsp. dry powder.

* I had more pepper by weight, and less potatoes than it should be.
** According to the recipe it was 100 g, I reduced it to 50.

1. We cut the potatoes arbitrarily and boil them for 5 minutes in hot water. Chop the onion and garlic. We cut the pepper into cubes.

2. Melt the butter over medium heat.

3. Add onion, garlic and curry to the oil. We fry together. Add potatoes and peppers. We mix.

4. Pour the mixture with trade wind, yogurt and 150-200 ml of water, mix. Vegetable mix should be completely covered in sauce.

5. Stew over a minimum medium heat for 1 hour, stirring occasionally. Remove the lid and simmer for another 10-15 minutes until the sauce thickens.

Serve with chapati or puri flatbread. You can eat the dish with bread.

Indian cuisine is loved by many for the abundance of spices, the true purpose of which most Europeans do not even know. I could not resist the temptation to feed my household with something exotic. My attention was drawn to the recipe - potato curry with apricots.

At first they ate it only out of love for my culinary experiments, then they got into the taste and now they are looking forward to the new canning season. Stone fruits in this recipe I use homemade, from jars harvested last summer. To purchased canned food I have been skeptical in my house for a long time, but you can buy a jar of apricots in the nearest supermarket. own juice. They should be elastic enough and hold their shape well.

We will need:

400 g boiled potatoes;
200 g canned apricots;
1 bell pepper;
2-3 stalks of celery;
3-4 stalks of chives or any other;
1 red onion;
1.5 st. l. seasoning"Curry";
1 st. l. wheat flour;
200 ml vegetable broth;
100 ml fresh milk;
table salt - to taste;
4 tbsp. l. olive or refined oil;
greens - to taste.

How we cook:

Boil the potatoes until cooked, but in the process of boiling, make sure that they do not boil. We cool it down room temperature, peel and cut into large cubes.
We take out the apricots from the jar and place them on a sieve so that excess liquid is gone. As soon as the halves drain, cut them into large slices.
Wash and clean the pepper, cut into large strips.
Chop the celery stalks into long pieces. If there is no such vegetable at home, you can replace it with green bell pepper. My husband hates celery, so I try not to use it in my dishes.
Chopping washed greens
Cut the peeled onion into medium-sized pieces.
Prepare immediately the sauce for an exotic treat. To do this, heat the oil in a heavy bottomed pan.
We send the onion to fry until soft.
Mix curry with sifted flour, pour into a saucepan with onions and mix.
We slightly warm the mass over high heat, all the time wielding a spatula so that it does not burn.
We mix milk and broth, pour into the saucepan in a thin stream, mixing thoroughly so that lumps do not form.
Cook until thickened, making sure it doesn't stick to the bottom.
Pour 2 tbsp into a deep frying pan. l. vegetable oil, we send fresh or frozen bell peppers, celery and green onion.
As soon as the aroma of fried vegetables attracts all your household members to the kitchen (2-3 minutes after laying the vegetables in the pan), we send potatoes, apricots and sauce to the general company.
Stir, let it brew for half an hour.

When serving, we decorate the potato curry with apricots with finely chopped greens - I use parsley and dill.

If the exotic does not appeal to you, I offer another version of the dish. It is more familiar and will appeal to all lovers of Indian cuisine no less than the fruit and vegetable version.

Potato Curry with Eggplant

Vegetables for this treat option can be boiled in hot water, but I use a double boiler. So the vitamins will be preserved, and the taste of vegetables is excellent.