Up your flavor game with this scrumptious roasted potato curry recipe.
This roasted potato curry recipe is cooked in a curry broth that helps potatoes absorb flavor much better and deliver easy and delicious wholesome side dish. Making a roasted potato curry recipe from scratch does not involve any recipe planning or researching ahead. Just follow the recipe at the end and cook in the oven. Also, this curry in the oven is something that you can make in one skillet that can go from stovetop to oven. Providing less cleaning is what all of us are looking for.
In winter, I find myself reaching out for oven-based recipes increasingly. Among them, roasted potatoes being easy to make and easy to pair into diverse types of meals, I like to try it out as a side often. It was a refreshing roast potato recipe idea when I decided to make my favorite creamy potato curry into a roasted potato curry recipe.
Where did the inspiration for roasted potato curry recipe come from?
Images from left to right, chickpea curry, no mayo potato salad, baby jackfruit curry
Tips for successful roasted potato curry
There are few steps and tips you can follow to get maximum flavor and mouthfeel from the roasted potato curry recipe.
Blend ingredients and make a single curry seasoning paste
Yellow curry powder blend is easy to make. lightly roast coriander, fennel and ground them together with well roasted mung bean dal cardamom and mustard seeds. Slice red onions, green chili, ginger, and curry leaves. Finely blend them with curry powder until you get a smooth paste. It helps to better absorb the flavors into potatoes during roasting and form a nice spicy crust around them if the spice blend is smooth. It also helps to prevent spices burning and at the end stage of the cooking.
Skip coconut milk and go with heavy cream or yogurt braising sauce instead
Extra creamy texture with fat and protein (in case of Greek yogurt) is a welcome change for this recipe. heavy cream does a better job of dispersing and dissolving flavors and making potatoes creamier.
Use quick make ahead braising sauce that has much more flavor
Make a quick curry braising sauce before adding potatoes and coat the potatoes in that for better and even taste throughout the dish. Once finished cooking roasted potato curry recipe does not need a sauce. The idea is all the curry sauce will completely evaporate inside the oven during the cooking and leave a crust of spices around potatoes.
I went with a cup and a half of sauce that I made by heating the curry paste lightly in tablespoon of coconut oil, followed by cup and a half of cream. just warm through to get the flavor and aroma infused in to cream. You could also use butter as an alternative to coconut oil for extra creaminess.
Roasted potato curry recipe
- 1 Stainless steel skillet
Curry powder blend
- 1/4 teaspoon of fennel seeds
- 1 tbsp of coriander seeds
- pinch of ground cardamom
- 2 tbsp of ground toasted mung bean flour
- 1 tsp turmeric Powder
- 1 small red onion
- 2 small green chilies
- 5 curry leaves
- 2 pieces dried pandan leaves
- 1 inch cinnamon bark
- 1 inch piece of ginger
- pinch of fenugreek seeds Optional
- 6 to 8 medium Russet potatoes
- 2 tbsp coconut oil
- 11/2 cup heavy cream
- 2 tsp salt according to taste
- Wash, peel and cut potatoes into wedges. Set aside
- Toast split yellow mung beans until golden and aromatic
- lightly toast coriander and fennel seeds together.
- Slice onions, garlic, green chili, curry leaves and ginger finely.
- Grind all the ingredients from curry powder blend with green chili, onion, ginger into a fine paste and mix in the salt.
- Heat shallow skillet on low and warm up the coconut oil. Once melted, heat the curry powder for a few seconds. Add heavy cream and bring everything to a gentle boil. turn the heat off. This sauce is going to be braising liquid for cooking potatoes.
- Add Potatoes and toss around to coat.
- Cook in a 375 oven for one hour, turning halfway once or twice.