Potatoes are one of my favourite things to eat. The “problem” is, I often want to make Indian potato curry with them, whenever I have them at home. There are so many different ways to prepare potatoes for Indian curries—for instance, you can make it quite gravy-like with tomatoes, ground nuts, and a few other ingredients. You can also make it on the dry side (which is what I did with the recipe below), with lots of jeera (cumin seeds), to be eaten with flat bread (like roti or naan). I love flat bread, but steamed basmati rice? Oh, I just can’t say no to it!
I’m putting this entire meal together in one machine—a Multicooker from Philips. I’ll show you how easy it is to create a delicious, flavourful meal which can be the main course, or a side dish. It’s all vegan/vegetarian.
I shared the picture of the ingredients below, which I used to put together the Indian Potato Curry recipe, on social media recently. “That looks yummy!” was exclaimed more than once!
Check out all those fresh ingredients and aromatic spices:
I bet your mouth is watering, thinking about how delicious this Indian Potato Curry with Steamed Rice will taste—am I right? There are a few main steps for this recipe, and I was able to do all of them in my new Multicooker from Philips:
Put together Indian Potato Curry with Steamed Rice
I was able to test out this invaluable kitchen appliance, using 3 functions: boil/steam, brown/sauté, and rice/quinoa. Check out the steps below to put together this recipe for yourself.
Step 1: Steam rice according to Multicooker’s instructions.
Step 2: Make the Indian Potato Curry recipe below.
Indian Potato Curry
|Prep time||10 minutes|
|Cook time||30 minutes|
|Total time||40 minutes|
- 5-6 Small potatoes (or 3 large potatoes)
- 2 tablespoons vegetable oil
- ½ teaspoon cumin seeds (also called jeera)
- 2 heaped tablespoons Indian curry paste (you can choose whichever flavour is your favourite. I prefer Madras)
- 1 tablespoon cumin powder
- 1 tablespoon turmeric powder
- ½ teaspoon amchar (mango powder)
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1 fresh green or red chilli (chopped)
- 1 Medium onion (chopped)
- 1 " fresh ginger ((or 1 teaspoon ginger paste) chopped)
- 3 cloves fresh garlic ((or 1 teaspoon garlic paste) chopped)
- 1 Small handful fresh cilantro (chopped)
Step 3: Optional – Kachumber: First, chop half a cucumber in to thin slices and then in to triangles. Next, cube a small onion. Then, cube a small tomato (optional. I don’t usually have tomatoes at home, so I just used cucumber and onions). After that, add in: a splash of mild or white vinegar, ½ a green chilli, and a few sprigs of cilantro (chopped). Finally, mix everything together in a small bowl. Add kachumber to the side of your rice and Indian Potato Curry meal, or eat it on its own on the side.
I put together this recipe with my new Philips Multicooker, that I was sent in order to write this feature. I’ve been testing it out to make a variety of foods (even desserts!), and can’t wait to show you what I’ve been putting together. If you want to try your hand at winning one of these awesome Multicookers from Philips (valued at $250), check out the giveaway on my blog, (along with a full review) tomorrow!