Indian Comfort Food: Kashmiri Potato Curry Recipe

Name: Indian Comfort Food: Kashmiri Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, coarsely chopped; 6 cloves garlic, coarsely chopped; 1 (2-inch) piece fresh ginger, peeled and coarsely chopped; 2 medium fresh tomatoes; 2 whole peeled canned tomatoes; 6 black peppercorns; 1 teaspoon white poppy seeds (can be found in Indian grocery stores); 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 2 whole dried red arbol chiles; 1 teaspoon turmeric; 1/8 teaspoon ground mace; 1/8 teaspoon ground nutmeg; 32 walnut-sized yukon gold potatoes, peeled; 3 tablespoons canola oil; 2 black cardamom pods; 4 green cardamom pods; 4 - 6 whole black peppercorns; 2 (1-inch) pieces cassia; 2 bay leaves; 4 or 5 whole cloves; 1/2 cup plain yogurt, store-bought or homemade, blended with 1/2 cup water; 1 teaspoon ground Indian red chile; 1 1/2 teaspoons salt; 1/2 cup cilantro, chopped, for garnish

Servings: persons

1 large onion, coarsely chopped
6 cloves garlic, coarsely chopped
1 (2-inch) piece fresh ginger, peeled and coarsely chopped
2 medium fresh tomatoes
2 whole peeled canned tomatoes
6 black peppercorns
1 teaspoon white poppy seeds (can be found in Indian grocery stores)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 whole dried red arbol chiles
1 teaspoon turmeric
1/8 teaspoon ground mace
1/8 teaspoon ground nutmeg
32 walnut-sized yukon gold potatoes, peeled
3 tablespoons canola oil
2 black cardamom pods
4 green cardamom pods
4 - 6 whole black peppercorns
2 (1-inch) pieces cassia
2 bay leaves
4 or 5 whole cloves
1/2 cup plain yogurt, store-bought or homemade, blended with 1/2 cup water
1 teaspoon ground Indian red chile
1 1/2 teaspoons salt
1/2 cup cilantro, chopped, for garnish

1
Before prepping the ingredients, turn the slow cooker on to the high setting for 15 minutes, until the insert is warmed through.
2
Puree all the ingredients for the paste in a blender and pour it into the heated slow cooker insert.
3
Use 1/4 cup of warm water to rinse the remaining spice puree from the blender and pour this into the insert.
4
Using the tip of a sharp knife, prick the potatoes in several places and add to the insert with the oil, black and green cardamom, peppercorns, cassia, bay, cloves, yogurt-water mixture, chile and salt; mix well.
5
Cover and cook on high for 6 hours.
6
Remove the black cardamom, cassia pieces, cloves and bay leaves.
7
Garnish with the cilantro and serve.

879

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 large onion, coarsely chopped, 6 cloves garlic, coarsely chopped, 1 (2-inch) piece fresh ginger, peeled and coarsely chopped, 2 medium fresh tomatoes, and more.

Yes, Indian Comfort Food: Kashmiri Potato Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Comfort Food: Kashmiri Potato Curry

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