Roasted potato curry recipe
One of a kind scrumptious roasted potato curry recipe using curry braising sauce made with Sri Lankan flavors. Easy one pan side for any occasion
Equipment
- 1 Stainless steel skillet
Ingredients
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
Curry Sauce
- 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
Instructions
- 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.
Notes
What potato to use; This is a version of curry roasted potatoes; thus, I really love using russet potatoes for this recipe. The starchiness of potatoes really absorbs the curry braising sauce well and balances out the flavors.
Avoid burning; I recommend turning the potatoes once or twice gently to redistribute the concentrating curry sauce evenly throughout the potatoes. Also use a large enough pan or a baking tray to avoid overcrowding potatoes.
Are you looking for crispy roasted potatoes; If you are looking for crispy baked potatoes, this might not be recipe for you. While potatoes do get fluffy with thick spicy outside crust it isn't going to crisp up, like regular roasted potatoes. If you are looking for crisper texture, you might need to transfer cooked potato wedges on another baking sheet with some olive oil and cook for longer until your desired feel. I decided I like to leave them at the curry roast level.
Even Cooking: It helps to cook the potatoes evenly when you cut the wedges to an equivalent size.