This simple veggie lover potato curry has a heavenly orange sauce like an Indian tikka masala sauce.
This simple weeknight potato curry is for the majority of the chicken tikka masala darlings out there who need a less demanding vegan form that doesn't include chickpeas. The sauce is fundamentally the same as an Indian tikka masala curry sauce, which is primarily made of tomato puree, substantial cream, and an assortment of flavors, for example, garam masala, turmeric, and paprika.
The principle fixing here is potato, and I utilized fingerling potatoes with skins on, which are small squat finger-molded potatoes. These potatoes are skillet burned before stewing in tikka masala sauce until delightful and exceptionally delicate. These heavenly potatoes combined with stunning curry sauce over a bed of rice is insane great, and you'll be licking each and every piece of that sauce off your plate.
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- 1 pound fingerling potatoes cut into 1-inch chunks
- 1 tablespoon canola oil
For the sauce:
- 15 ounce can tomato sauce or puree
- 1 cup heavy whipping cream
- 5 cloves garlic minced
- 1 tablespoon lemon juice about half a lemon
- 2 teaspoons garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
For serving:
- basmati rice
- naan
- freshly chopped cilantro
Instructions :
- Heat canola oil in a 3 quart or larger pan. Add fingerling potatoes, sauteing until they are crisping around the edges, about 10 minutes, stirring occasionally.
- Add garlic to the pan and cook until it browns, about 1 minute. Add all remaining sauce ingredients, stirring to mix. Bring to a simmer. Cover with a lid and decrease the heat to medium-low. Cook until the potatoes are tender, about 15 minutes.
- Uncover the pan and stir. Serve hot with basmati rice or naan. Garnish with cilantro.
Source : bit.ly/2DMKW44
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