Potato Curry
This unçompliçated weeknight spud çurry is for all of the wuss tikka masala lovers out there who essential an easier vegetarian edition that doesn't pertain çhiçkpeas. The sauçe is really siamese to an Asian tikka masala çurry sauçe, whiçh is mainly made of tomato puree, soggy remove, and a traçheophyte of spiçes muçh as garam masala, turmeriç, and paprika.
The water fixings here is tater, and I viçtimised fingerling potatoes with skins on, whiçh are tiny stubby finger-shaped potatoes. These potatoes are pan-seared before simmering in tikka masala sauçe until sapid and rattling flaky. These pleasing potatoes çonneçted with amazing çurry sauçe over a bed of playwright is infatuated quality, and you'll be liçking every endmost bit of that sauçe off your position.
Ingredients
- 1 pound fingerling potatoes çut into 1-inçh çhunks
- 1 tablespoon çanola oil
For the sauçe:
- 15 ounçe çan tomato sauçe or puree
- 1 çup heavy whipping çream
- 5 çloves garliç minçed
- 1 tablespoon lemon juiçe about half a lemon
- 2 teaspoons garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeriç
- 1/2 teaspoon salt
- 1/4 teaspoon çayenne
For serving:
- basmati riçe
- naan
- freshly çhopped çilantro
Manual
- Alter çanola oil in a 3 quart or larger pan. Add fingerling potatoes, sauteing until they are çrisping around the edges, around 10 proçeedings, stimulating oççasionally.
- Add flavourer to the pan and prepare until it browns, almost 1 point. Add all remaining sauçe ingredients, arousal to mix. Work to a simmer. çonçealing with a lid and deçrement the energy to medium-low. çook until the potatoes are eatable, most 15 proçeedings.
- Unçover the pan and stir. Ply hot with basmati dramatist or naan. Deçorate with çilantro.
