Okay, it was a big curry night and I tried to make a variety and not just have three dishes that all taste the same. Most of my curries have tomatoes in the recipe; my two favourite ingredients are tomatoes and onions.
I found this great dry potato curry recipe on a site called grouprecipes.com and did my thing with it; mainly because I didn't have every single ingredient. I was nervous that the recipe was going to stick to the bottom of the pan, but the pan survived. The most significant substitution I made was using poppyseeds instead of caraway seeds (I know those seeds are nothing alike, but I like how the curry looked and tasted). The first time I tried it, I also used a bag of licorice spice tea because I didn't have fennel seeds. Look at me, the Iron Chef :-)
Dry Potato Curry
For the Panch Phora
- 2 tbsp black mustard seeds
- 2 tbsp cumin seeds
- 1 tbsp poppyseeds
- 1 tbsp fenugreek seeds
- 1 tbsp fennel seeds
- combine all ingredients in a resealable container and set aside.
- 1/2 kg potatoes
- 2 tbsp oil
- 1 tbsp Panch Phora
- 1 onion, chopped
- 2 tbsp chopped fresh cilantro
- 1 tsp ground turmeric
- 1 tsp salt
- 1 tsp chilli powder
- 1/4 cup hot water
- 1 tsp garam masala
- 1 tsp lemon juice
- Peel and cut potatoes into 1-1/2 cm cubes and set aside.
- Heat oil to medium-high and sprinkle in Panch Phora until seeds brown and start popping.
- Add the onion and fry for 5 minutes.
- Add cilantro, turmeric, salt and chilli powder and potatoes and water. Stir, cover and let simmer on low for 20 minutes–shaking pan occasionally to prevent the starches from sticking.
- Add garam masala and lemon juice let simmer for another 10-20 minutes until the potatoes are soft.