Aromatic Curry Stir-Fried Potatoes Recipe
Fragrant Curry Stir-Fried Potatoes with a Hint of Curry
Today, we’ve made curry stir-fried potatoes that fill the kitchen with a lovely curry aroma! Compared to plain stir-fried potatoes, this dish boasts a richer color and a beautiful sheen, making it even more delicious. It’s a fantastic side dish that’s as delightful to look at as it is to eat.
Main Ingredients- 3 medium potatoes
- A little carrot (about 1/4 medium carrot)
- 1/2 medium onion
Seasoning Ingredients- 1/3 tsp minced garlic
- 1/2 tsp salt
- 3 tbsp water
- 1 tbsp curry powder (measured with a tablespoon)
- 1 tsp sesame seeds
- Cooking oil, as needed
- 1/3 tsp minced garlic
- 1/2 tsp salt
- 3 tbsp water
- 1 tbsp curry powder (measured with a tablespoon)
- 1 tsp sesame seeds
- Cooking oil, as needed
Cooking Instructions
Step 1
Let’s prepare the main ingredients for today’s dish: potatoes, onion, and carrot. Nowadays, potatoes tend to be medium-sized rather than very large. So, about 3 medium potatoes should be perfect. If you’re using large potatoes, you might only need 2.
Step 2
Wash and peel the potatoes, then slice them into thin strips, about 0.3-0.5 cm thick. Once julienned, soak the potato strips in cold water for about 10 minutes to remove excess starch. This step prevents the potatoes from sticking together when stir-fried, ensuring a cleaner texture.
Step 3
While the potatoes are soaking, julienne the onion and carrot to a similar thickness as the potatoes. Keeping the thickness consistent will help them cook evenly.
Step 4
Drain the julienned potatoes and briefly rinse them under running water to remove any remaining starch. Bring a pot of water to a boil and blanch the potatoes over high heat for about 5-10 minutes. Be careful not to overcook them, as they will become mushy when stir-fried. They should be just tender. After blanching, rinse them in cold water to stop the cooking process, then drain them thoroughly in a colander.
Step 5
Now, let’s start stir-frying! Heat a lightly oiled pan over medium heat. Add a generous amount of cooking oil, then add the julienned onion and carrot. Sauté them until the onion becomes translucent and releases its natural sweetness.
Step 6
Once you can smell the fragrant sautéed onions, add the drained potatoes and 1/2 teaspoon of salt. Stir-fry them together. I used a teaspoon for measuring the salt, and a tablespoon for the curry powder. Since the potatoes are pre-blanched, they won’t require extensive cooking time.
Step 7
As the potatoes are already partially cooked, gently toss them with the onions and carrots, mixing everything together. Now, add 1 tablespoon of curry powder and 3 tablespoons of water. Continue to stir-fry, ensuring the curry seasoning coats all the ingredients evenly.
Step 8
If you were to stir-fry with just curry powder without adding water, the potatoes might feel a bit dry and the texture wouldn’t be as pleasant. Adding a little water makes the stir-fried potatoes much more moist and helps the curry powder adhere beautifully to the ingredients, resulting in a tastier dish. You can adjust the amount of water as needed.
Step 9
Finally, sprinkle about 1 teaspoon of sesame seeds over the finished curry stir-fried potatoes. And there you have it – a delicious side dish! This curry stir-fried potato recipe is simple to make and yields wonderfully flavorful results. Enjoy!
