How to cook Sukhi Subzi (dry vegetable curry)? Red potato Curry
Technique to make dry or damp curry suitable for most of the vegetables, pre-cooked meats, and even fruits. I will just use red potatoes as an exemplar. I suggest a beginner try this recipe with red potatoes, and then repeat it with Green Apples. Dry in Hindi means Sukhi.
1. Red Potatoes: 1 pound
1. Canola oil: 2 Tablespoons
1. Amchoor (Dry mango powder): ¼ teaspoon
Step 1. Food Preparation
Wash potatoes cut them in to quarters. Set aside
Peel and chop onion
Peel and mince garlic cloves
Peel and thinly slice ginger
Wash and remove large stems from Cilantro. Coarsely chop Cilantro.
Step 2. Sauté Cook
Technically, this is called making a brown mix.
1. Choose a heavy bottom pan with a lid.
Add oil. Heat oil to medium
Always add cooking oil to cold pan and then heat.
2. Add Potatoes. Fry till there are brown specks on the surface. Remove potatoes.
3. Add Cumin seeds. Fry till slightly brown
This is the time to add whole spice seeds from the recipe such as cumin, and Fenugreek.
4. Add onions, Salt, and Red Crushed peppers. Sauté till the onions become translucent and the edges start to turn brown. Don't let the onions burn or become too brown. Caramelized or brown onions will take away from the flavor of curry.
Always add onions when the oil is hot.
Always add salt with onions, whenever the onions are to be sautéed.
Salt draws water from onions.
5. Add Curry powder. Sauté for a couple minutes.
6. Add the main vegetables or meats. We will add the potatoes. We will stir and fry again so that the potatoes are coated with spices
7. Add 2 Tablespoons of water. Bring to a boil. Cover with the lid. Turn down heat. Cook till potatoes are tender about five minutes. Add more water and cook longer if the potatoes are not yet tender.
Step 3 Simmer and rest
Add Amchoor, Garam Masala and Cilantro and stir. Cover and cook two minutes. Shut off heat. Let it rest 10 minutes. The cilantro will get wilted and wrapped around the potatoes adding color.
Amchoor should always be added near the end of cooking
Cilantro is the most common garnish for the curries.
Now try the same recipe with Green Apples
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