Curry is an unusual seasoning. It is either accepted unconditionally or denied unconditionally. Recipe for lovers of this specific Indian seasoning. What can I say? Delicious, tender, creamy potatoes! Good on its own, and paired 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 mix of regular cow's milk and cream. I, for obvious reasons, prepared the second option. I recommend it!
Onion cut into small cubes, garlic-thin plates, potatoes-small cubes.
Heat the refined olive oil in a 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 mixture of milk and cream into the pan and spread the potatoes.
Reduce the heat to a minimum and cover the pan with a lid.
Simmer for 30-35 minutes, stirring occasionally.
The potatoes should be very soft and the sauce creamy. Try.
Add salt or spices to taste. If you think that there is a lot of sauce, simmer a little more without the lid.
Arrange the curry potatoes on plates and sprinkle with your favorite herbs.