We had some roast potatoes left over from a gravy dinner and chucking them just did not bode right with me.
I also had a packet of sweet pointed chilli that I had purchased to stuff which I hadn’t quite got round to doing either! So I decided I would do a chilli and potato curry which frankly speaking turned out delicious. Sweet and flavoursome. It really went down well!
In fact, it was so good I decided I’m going to replicate this recipe using various other chilli combinations. Using the roast potatoes, I think it did add a lovely flavour to the final dish.
What was really stunning was the beautiful colours from the chilies which I think capsicum will achieve too! It was such a colourful plate of food, stunning to photograph! I take pride in not using filters etc with my food pictures and this looked so amazing!
It really was delectable and I hope you will try this one!
I think in the absence of roast potatoes it will be advisable to sauté potatoes before cooking but roast potatoes had the silky fluffy texture which was so lovely.
Definitely going to be a regular. I think a few home grown super hot peppers might find their way in too!
4 tbsp oil
3 dried red chillies
1 bay leaf/ tej patta torn
1 tsp cumin seeds
1 large onion finely diced
4 chilli peppers sliced
four medium cooked roast potatoes roughly chopped into inch pieces.
1 teaspoon of salt
1 teaspoon of sugar
three fresh green chillies slit
Or ¼ capsicum peppers of red, yellow and orange
1 tbsp Kashmiri Basar powder
½ tsp turmeric powder
1 tsp chilli powder
one handful of freshly chopped coriander
if you are using fresh potatoes, cut them into 1 inch pieces and gently sauté till golden brown and cooked. Set aside to use in your curry.
In a non-stick pan and add your oil. When this is hot add your bay leaves and dried red chillies giving it a little stir until they become a little darker in colour.
Now add in your cumin seeds and let this sizzle for a few minutes then add in your finely chopped onions. Cook this off until your onions start to take on a little bit of colour and your oil begins to separate.
At this stage add a quarter cup of water, salt and sugar, cover and cook on a medium low heat until the water evaporates and the oil has started to split again. Your onions should be soft at this stage.
Now add your powdered spices, the basar, turmeric and chilli powder. Stir and cook this just for a few seconds and add a few tablespoons of water. Now continue to cook the spices till the oil separates for a good five minutes repeatedly adding splashes of water to loosen the spices but each time ensuring that the oil splits before.
Now to the spices add your roughly chopped roast potatoes, give it a good stir to get the spices coating the potato surfaces.
Then add your sliced pointed chillies and fresh slit green chillies. Give it a gentle stir, cover with the lid and cook for 2 to 3 minutes just till you can see the oil starting to separate and you have a slight sheen on your chilli peppers.
Now add ¼ cup of water and a handful of fresh coriander. Stir this in gently cover and cook until all the liquid has almost evaporated.
Stir one last time, cover and switch off your heat. Your chillies should still be holding a little shape.
Let the curry stand for a few minutes before you serve.
This goes very well with some hot paratha’s or puri. I personally enjoyed it with hot rice! Lovely!
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