Beer makes batters better, meat more tender, and sauces more flavorful.
Goan Potato Curry
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- #43029
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 large coconut, scraped
2 tablespoons coconut, grated coarsely
2 green chilies
2 red chilies
4 cloves garlic, peeled
1 large potato, boiled
1 cup mixed vegetables, boiled
2 tomatoes, boiled, pureed, strained
1 capsicum, chopped into chunks
2 onions, chopped
1 tablespoon coriander, finely chopped
1/2 cup fresh cream
6 cashews
1 stick (1" size) cinnamon
2 whole cloves
1 bay leaf
3 peppercorns
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
salt, to taste
2 tablespoons ghee or oil
directions
Dry roast cinnamon, pepper, cloves, bay leaf and cumin. Grind to a fine powder, keep aside.
Stir fry onion in 1 tsp. ghee, until transparent. Stir fry grated coconut in 1 tsp. ghee until browned lightly. Grind coconut with 2 cups water, strain to get a thick milk.
Grind together tomato, red chili, half of fried onions, fried coconut, garlic to a paste. Grind cashews to a powder, keep aside.
Heat remaining ghee. Fry potato chunks until golden. Drain and keep aside. Fry capsicums, drain and keep aside. Add mustard seeds, allow to splutter.
Add mixed veggies, stir for a minute, add ground spices and mix. Add fried onions, ground paste, cashew powder, coconut milk and stir until it starts to boil. Add fried veggies, simmer to thicken.
Stir in fresh cream. Garnish with chopped coriander. Serve hot.
added by
jbolton
nutrition data
Nutritional data has not been calculated yet.
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