Potato Curry with Fanfare

They open up like the pallets of an accordion, each slice perfectly aired out and cooked through, gilded crisp on the top, creamy on the inside..comely and crackling, these trendy taters command attention from the moment they’re readied and put in the oven for the heat to work its magic on them. And with the zing of spice in the Tadka-style gravy bed to serve them on, the fanfare seems to reverberate, emanating, as it were, from their very depths..

Roasted Potato Curry

(Serves 4)

For the Roasted Potatoes –

  • 4 Medium potatoes
  • 1 Tablespoon oil
  • 1/4 Teaspoon each of pepper and coriander powder 
  • Salt

Preheat the oven to 400F.  You can peel the potatoes or leave their skins on to turn crispy when roasted. Cut off a thin slice off their bottoms so that they sit on the cutting board without wobbling. Cut into the potatoes, making parallel slits from one end to the other, making sure not to cut all the way through. It helps to keep 2 chopsticks on either side of the potato so that the knife cannot go till the board.

Brush the potatoes with oil and sprinkle with salt, pepper and coriander powder. Place them on a greased baking sheet and roast until tender and brown, about 45 minutes to an hour, depending on the size and variety of the taters. Meanwhile prepare the curry..

For the Curry – 

  • 2 Tablespoons oil
  • 2 Onions roughly chopped
  • 2-3 Tomatoes
  • Salt
  • 1 Teaspoon coriander powder
  • 1/2 Teaspoon cumin powder
  • 1/2 Teaspoon red chilli powder/cayenne
  • 1/4 Teaspoon turmeric
  • 1/2 Teaspoon garam masala
  • 2 Tablespoons cream, optional

Heat 1 tablespoon of oil in a large saucepan/kadhai. Add the onions and cook them, with a pinch of salt until brown and caramelized. Allow the onions to cool slightly and then grind them to a paste along with the tomatoes.

In the same saucepan heat the remaining tablespoon of oil. Add the coriander and cumin powders, red chilli/cayenne and turmeric. Stir the spice mix for a few seconds and then pour in the tomato-onion paste. Cook the mixture on medium heat until all the water evaporates and some oil starts to show on the sides. Stir in a cup of water into the pan and then simmer for about 10 minutes. Add the garam masala and a swirl of cream if desired.

Pour the curry into a flat-bottomed dish and arrange the potatoes on top.

Spoon some of the hot curry onto the potatoes and serve right away.

We’re sharing our dramatic and delicious curry with –

 Hearth and Soul blog hop at Zesty South Indian Kitchen

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14 Responses to Potato Curry with Fanfare

  1. yummm.. such a fun way to serve them potatoes! makes the daily potato curry look all elegant and servable for special events!

  2. Manjit Kaur says:

    really nice would love to give it a try……….seems to be a good party dish

  3. Absolutely beautiful! These look amazing…love the presentation and the gravy looks delivious! Can’t wait to try these…bookmarking this!

  4. Meenal Mehta says:

    first time here and was lovely to see one of the more innovative dishes I have come across from the many blogs I have visited . Awesome looking and great presentation

    Hope to see you stop by my blog sometime 🙂

  5. Sprouts of Spring says:

    Looks delicious and unique!

  6. Swathi says:

    Delicious Potato curry , i like the way you sliced and add the sauce on it. Thanks for sharing with Hearth and soul blog hop.

  7. Alea Milham says:

    What a great idea! I never would have thought to combine curry with scandanavian potatoes, but it is a brilliant combination. Thanks for sharing this with the Hearth and Soul Hop.

  8. Beautiful and simple. Bookmarked to try. Thank you for sharing!

    Following your lovely blog. I am also inviting you to join Autumn Blog Hop 2011 at Momma’s Lounge ( http://olahmomma.com/momlounge ) where you meet more mom bloggers; shout away; add your giveaways and/or blog and business links; and get featured by sharing your crafts, recipes and interesting musings. I blog at http://olahmomma.com

    Thanks and have a great day!

  9. This is mouth-watering! Love the idea of roasting the potatoes sliced like the “pallets of an accordion”, as you so evocatively put it.

  10. These look beautiful, and sound so good! I love all the wonderful spices you have used – lovely and warming for a cold day! Thank you for sharing this post with the Hearth and Soul hop.

  11. They looks so delicious with all that sauce on top of the potato. Look forward to making this and thanks for sharing 🙂

  12. Your potatoes are lovely, what a great idea to cook them in a sauce. Thanks for sharing with the Hearth and Soul hop.

  13. Killer it looks! I’ll try it soon 🙂

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