Curry is an unusual seasoning. This is either accepted unconditionally or denied unconditionally. A recipe for lovers of this specific Indian seasoning. What can I say? Delicious, tender, creamy potatoes! It is good both by itself and in combination with meat, poultry and fish. The author of the recipe, Russian American Tanya, in her blog cooktoria.com , offers two options: with fat coconut milk and a mixture of ordinary cow's milk and cream. For obvious reasons, I have prepared the second option. I recommend it!
Instructions
- Cut onion into small cubes, garlic into thin plates, potatoes into small cubes.
- Heat the refined olive oil in a frying pan over medium heat. Add the onion and fry for 3-4 minutes. Add the garlic and all the spices to the fried onion. Fry for about a minute.
- Pour the milk and cream mixture into a frying pan and lay out the potatoes.
- Reduce the heat to low and cover the pan with a lid. Simmer for 30-35 minutes, stirring occasionally. The potatoes should be very soft, and the sauce should be creamy. Try. Add salt or spices to taste. If it seems to you that there is too much sauce, simmer a little more without a lid.
- Arrange the curry potatoes on plates and sprinkle with your favorite herbs.
- Bon appetit.
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