Potato Lasan Kari recipe,video recipe,how to make Potato Lasan Kari recipe

Potato Lasan Kari


Author sreya85 Servings 0 persons
Published August 24, 2007 Cooking Time (mins)
Main Ingredient Potatos Preparation Time mins

Description
How to makePotato Lasan Kari?How to cookPotato Lasan Kari?Learn the recipePotato Lasan Kariby vahchef.For all recipes visit vahrehvah.com

Ingredients of Potato Lasan Kari

Ingredient Name Quantity Unit
small potaoes  12 Numbers
garlic cloves peeled  5 Numbers
red onions peeled  8-10 Numbers
fresh mild chillies with seeds removed  8 Large
vegetable oil  2 Tablespoons
fenugreek seeds  1 Teaspoons
chilli powder  1 Teaspoons
ground turmeric  1/2 Teaspoons
coconut milk  1.5 Cup
salt   To Taste
tamarind pulp  2 Teaspoons
hot water  1/4 Cup

Directions
Heat oil in a heavy saucepan and fry the garlic, onions and chillies over gentle heat, not letting them brown too much. Remove from pan. Add fenugreek seeds to the oil in pan and stir over low heat just until they are golden. Add the chilli powder and turmeric and potato, fry for a few seconds, then add the coconut milk, salt and stir while bringing slowly to simmering point. Return the garlic, onions and chillies and allow to simmer, uncovered, until garlic cloves and potato are soft, about 30 minutes depending on size. Meanwhile dissolve tamarind in hot water, strain into curry for last 10 minutes of cooking. Serve with hot white rice.
About Recipe
How to make Potato Lasan Kari
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prep time
mins
Cook time
mins
Total time
0 mins
Potato Lasan Kari
Restaurant Style Potato Lasan Kari
Author : sreya85
Main Ingredient : Potatos
Servings : 0 persons
Published date : August 24, 2007
Ingredients used in Potato Lasan Kari
→ small potaoes 12 Numbers.
→ garlic cloves peeled 5 Numbers.
→ red onions peeled 8-10 Numbers.
→ fresh mild chillies with seeds removed 8 Large.
→ vegetable oil 2 Tablespoons.
→ fenugreek seeds 1 Teaspoons.
→ chilli powder 1 Teaspoons.
→ ground turmeric 1/2 Teaspoons.
→ coconut milk 1.5 Cup.
→ salt To Taste.
→ tamarind pulp 2 Teaspoons.
→ hot water 1/4 Cup.
How to make the recipe:
Heat oil in a heavy saucepan and fry the garlic, onions and chillies over gentle heat, not letting them brown too much. Remove from pan. Add fenugreek seeds to the oil in pan and stir over low heat just until they are golden. Add the chilli powder and turmeric and potato, fry for a few seconds, then add the coconut milk, salt and stir while bringing slowly to simmering point. Return the garlic, onions and chillies and allow to simmer, uncovered, until garlic cloves and potato are soft, about 30 minutes depending on size. Meanwhile dissolve tamarind in hot water, strain into curry for last 10 minutes of cooking. Serve with hot white rice.

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