Potato Sesame Peanut Curry
Best part of Indian cuisine are the spices. The magic it holds, literally overtakes the taste buds with its mesmerising flavours. India has abundance of different types of spices and that leads to make a delicious curry. Every Indian kitchen irrespective of where it is around the world, would have tons of spices in the spice box and pantry. This applies also in my house , definitely occupies space, however have an organised way of keeping my spices. I love my spices!!
Am a curry maniac!
With my food blog , have discovered a new thing about me that I love curries so much. Desire to create my own recipe is endless now. Definitely see myself creating loads of new curry recipes going forward. Already have my own 2 new recipes on the blog now. Onion & Potato Curry/Kadhi and Kofta Curry.
Curry is also called as gravy in India.
This recipe is utterly delicious , was totally blown away with the results and happy to share the recipe . If you love peanuts then you don’t want to miss it. If any of the restaurant start serving this recipe on their menu, will be an instant hit..am so confident for that. Plus if you like to munch on the roasted peanuts, difficult to resist like it usually happens with me.
It’s autumn here in Copenhagen and also in other parts of the world. Best time to play with the spices and bring some creativity. Have been craving for some spices and a kick in the recipe. With the kids, at times it’s difficult to cook spicy and hot food. This time managed to create and serve the recipe with dry red chilli in it. For kids, had separated the spice mixture so that they could get an opportunity to try the curry and develop their taste. An instant creativity , instant recipe. I was following like always do, following the taste & craving was looking for. Thus always end up creating a new recipe.
Food processor does most of the job in this recipe after the ingredients are cooked. Incase don’t have a food processor, normal blender is workable too. Process start with roasting the peanuts. For potatoes , didn’t peel them as the skin of the potatoes are rich in sodium, vitamin b , Iron. It’s a matter of choice, if you don’t like, please peel boiled potatoes and use in the recipe. I like to avoid it as much as I can and depending on the recipe/ cuisine am cooking.
This post has 2 recipes –
- Curry / gravy – will put the recipe below
- Spinach Puri – will combine it with curry recipe below.
Curry was served with Spinach puri (it is a puffed deep fried bread ). Puri’s are very famous in India and usually made on special occasions or during the festivals. This curry could also be served with any type of your favourite Indian bread, for example – naan , roti/ chapati , paranthaa, puri .
Here is the recipe –
- 85 gm Roasted peanuts
- 8 Potatoes - boiled + diced
- 3 large Onions
- 3 cloves Garlic
- 4 Tomatoes - chopped
- 1 Dry red chilli
- 2 Tablespoons Coriander powder
- 1/2 Tablespoon Turmeric powder
- 1/4 Teaspoon Fenugreek leaves
- Salt per taste
- 1 Tablespoon Oil for cooking
- 400 ml Coconut milk - 1 can
- 1 cup Full fat milk
- 1 Tablespoon Sesame seeds - Toasted
- Fresh Coriander - for garnishing
- 1 Cup thaw spinach or fresh
- 2 Cups Chapati flour / flour
- 1 Tablespoon Cumin seeds
- 2 Pinches Salt
- Some water to make dough
- Oil for frying
Roast the peanuts on a pan on the stove , it takes couple of minutes, stir it , be quick to remove it, it can burn easily. When it changes the smell and colour (brown). Put it on a muslin cloth / kitchen towel , hold the cloth from the corners, like holding a bag , now rub it with the help of your palm, open the kitchen towel, blow some air , it will help in removing the skin of the peanuts . Repeat the process if skin is not separately fully.
Take it out in a bowl and keep it aside. Follow the same process for sesame seeds and keep them aside separately.
Boil the potatoes and dice them . I didn’t not peel it as mentioned above. Keep them aside.
Pour oil in a pan , add onions, let it caramelised then add garlic + tomatoes. Let it cook for 2-3 minutes until tomatoes become tender, add turmeric , coriander powder , fenugreek leaves , salt cook it until it separates oil, it takes 2-4 minutes. Now churn it in a food processor along with peanuts , blend it , now start adding coconut milk slowly , churn it again , keep adding coconut milk, this will help in blending , as the peanuts are blending well , the mixture is getting thick , once done with adding coconut milk , churn it again , add full fat milk , churn it again , taste it , if requires more salt depending on the taste, add it.
Now add diced potatoes in the same pan which was used for caramelising onions etc.Put the stove on high. Pour the base of the curry on the potatoes , stir it , cover it for 10 -15 minutes. Stir it occasionally. Reduce the stove to medium.
Serve it , top it up with toasted sesame seeds , garnish with chopped coriander leaves.
Mix all the ingredients and make it into a dough.
Put the pan filled with oil to deep fry the spinach puri’s
Divide the dough into equal small parts , almost 2- 3 inches , roll it in between the hands & make small balls , now take a rolling pin, roll the small balls into a round shape, take help of 1 or 2 drops of oil if it’s too dry to roll. Or roll the whole dough into a large spread, use a cookie cutter, cut it and fry it.
Put it on a paper kitchen towel to absorb the extra oil.
Serve hot with the Potato Sesame Peanut Curry.
Instead of oil, ghee could be used.
Aubergine could be an alternate ingredient for potato too, this recipe is awesome with potatoes, my recommendation.
Would love to hear from you if you have tried this recipe, please tag the picture on Instagram as @splashofflavours and you are welcome to follow too 🙂
Or send picture on Facebook page as Splashofflavours. You are welcome to leave a comment below and will be interesting to know if you have liked the recipe? Happy cooking and happy summer. Stay blessed!