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    You are in: Home / Low-cholesterol / Tibetan Potato Curry Recipe
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    Tibetan Potato Curry

    Tibetan Potato Curry. Photo by *Parsley*

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Elmotoo's Note:

    I've had this long enough to forget where it came from. Thought I'd share....

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    Units: US | Metric


    1. 1
      Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly.
    2. 2
      While the potatoes are cooking, saute the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them.
    3. 3
      Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saute briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together, about 30 minutes.
    4. 4
      Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on April 09, 2010


      I made a half recipe of this but we two piggies ate it all. It was easy to put together and apart from about a half a teaspoon of salt and some chopped fresh coriander and a squeeze of lemon to finish it, I made it as directed. Russ loved it and wants it again really soon. I have to admit I didn't know how to treat the potatoes-did you want them cooked as whole potatoes or cut up like potatoe salad? I guessed this because it would be hard to measure 6 cups, but did wonder when you suggested in step 4 to just crush a potato to thicken the dish.

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    • on December 21, 2008


      This is a great quick recipe, especially if you microwave the potatoes. The only things I did differently were to use less than half the oil and to add peas, DH's favorite for Indian food. Served 3-4 people as a very yummy main course.

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    • on August 08, 2008


      This was easy to make and very filling. However, maybe I need something wrong but we ended up thinking that the sauce had a bitter taste. I served it with some mango chutney and when we mixed a bit of that with the curry on our plate it 'fixed' the problem. Perhaps it was the curry powder I used or something like that but in the future I would add just a tiny bit of something to sweeten things up. Made for the vegetarian and vegan swap.

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    Read All Reviews (10)


    Nutritional Facts for Tibetan Potato Curry

    Serving Size: 1 (227 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 191.3
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 14.7 mg
    Total Carbohydrate 33.7 g
    Dietary Fiber 5.0 g
    Sugars 3.4 g
    Protein 4.3 g

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