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We hope you got insight from reading it, now let’s go back to potato curry dry (koru shaak) recipe. You can cook potato curry dry (koru shaak) using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Potato Curry Dry (Koru Shaak):
- You need 2 of baking potatoes cut into cubes.
- Use 1 tbls of oil.
- Provide 1/2 tsp of whole cumin.
- Take 1/2 tsp of whole mustard seeds (Rhy).
- Use 1/2 tsp of Asafoetida (Hing).
- Provide of Chilli powder to taste (1tsp).
- Prepare 1/2 tsp of Tumeric.
- Get 1 tsp of Cumin.
- Prepare of Salt to taste (3/4tsp).
- Prepare Splash of lemon but it’s optional.
- Provide 1/4 tsp of sugar.
Instructions to make Potato Curry Dry (Koru Shaak):
- Add oil allow to heat add the cumin and Rhy allow to Temper and then add the Hing.
- Add all the dry spices and mix.
- Add the cut potatoes and add a little 1/4 cup water. Cover and allow to cook till potatoes are cooked. Garnish with coriander 🌿 which is optional.
This is a simple, tasty, and foolproof Potato Curry recipe. Made with coconut milk, this dish is filling, creamy, and suitable for vegans. Creamy Potato Curry First up, a creamy potato curry made with Yukon Gold Potatoes, cauliflower, and chickpeas along with herbs and other vegetables. Just before turning off the flame, crush kasuri methi and sprinkle on the curry. This is optional, but the dried fenugreek leaves adds a lot of flavor to.
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