Hello - I use your site recipes and love them and have contributed quite often to the forum. I tell everyone I know you use the recipes on here as they are very good.

Now comes the "but"

Could I please make a little critisism - only small but to someone who does not do much Indian cooking it makes quite a difference.

My friend loves potatoes so I recommended the potato curry which is on the home page at the moment - I told her it was so easy to make. This evening I got a phone call asking how much water to put into it as she had come to the part to put in the water - her jokey question was - "a tablespoon or a bucket full" as the recipe said Quote ?Boiling water "

She really does not have any idea as she is quite new to Indian cookery so could you please put a little note like maybe half a cup full or whatever for people who are like her. I told her to put this much in and she rang back later and said it was wonderful.

Just a little note - I make this quite often and put in cauliflower or peas or some other cooked veggies and it is really tasty.

Thank you for the lovely recipes

Caroline

Thank you Caroline, I am glad you like my recipes.

A little constructive criticism is always welcome here, it makes us see things we have overlooked :-). I have amended the recipe.

Mamta

Thank you for the prompt reply and the amendment to the recipe. The potato curry has to be one of the easiest to make. Like you said - left overs are brilliant for this recipe and I often cook too much veg for dinner so we can have this the next day for lunch.

Bizzare! Before coming into the forum I just printed out that recipe so I can cook it for dinner tonight. Clicked on the forum and there it is at the top. Will let you know how it goes.

Cheers

Steve

We are psychic here ;-)!

Mamta

Hi - it is really good and easy to make.

Don't leave out the "optional" methi leaves - they really do make it flavoursome.

Dry methi leaves do give a nice flavour to many curries and always worth having around. I usually buy fresh methi, a whole box, in summer, and wash and dry myself. They dry in 3 days in conservatory. I know then that they are clean.

Mamta

Well that was lovely :o) Thanks for the recipe Mamta.

I ended up using a full 400gms tin of chopped tomatoes as I used 750gms of potatoes. Why do you boil your potatoes in the skin and then peel them? I also added a big cup of frozen vegies (peas, corn and carrot etc). Also grabbed a big handful of fresh home grown spinach which I chopped and steamed before putting in the pot. As per the recipe I threw in a large handful of coriander (fresh from my vegie patch). Whilst eating I thought if you cooked it really down so it was almost dry it would be a great mix to make samosas? And as usual when the dish was ready and ready to serve I realised I'd forgotten to put the rice on to cook! Happens every time :o). Anyway the recipes now in my folder and will definately make it again. Thanks

Cheers

Steve

Hello steve

I am so glad that it came out well and you enjoyed the dish Steve.

It is one of the simple, everyday recipes from our 'Uttar-Pradesh' wallahs homes. It is traditionally made from pre-boiled potatoes, often ?broken up? instead of diced, like in this dish; Train wale Aloo' (Potato bhaji for train journey). When pre-boiled, some potatoes break up and make the gravy thicker. The texture of the dish comes best this way.

In India, at least in north India, potatoes are always boiled in their skins. It stops them from falling apart and they remain fresh until you need them. I have never understood the logic of peeling them first, in most instances. It is so much easier and neater to leave the skin on. I do this even for making mash potatoes.

Samosa filling recipe is on site, take a look and see the difference and similarities. Personally, I don?t like tomatoes in samosas, they make the pastry soggy. But if would like it, go gor it!

Mamta

Thanks for that Mamta. Yeah I guess you are right about the soggy samosas with tomatoes in them. I didnt think of that. Did you receive my photo of my potatoe curry?

Cheers

Steve

Yes, I did get the pictures. I am about to take a closer look.

Mamta

Hello steve

Your picture is now on the recipe, take a look.

Thanks.

Mamta

Cool! :o)

Cheers

Steve

Hi

I made this again on the weekend - very nice it was too. I added some spinach and sour cream towards the end of cooking so I was a very chick creamy gravy. My wife loved it. I had some left over so last night I made about 16 samosas using it as the stuffing. I made them with filo puff pastry. They turned out great. My wife said you are definately making these again!. We just ate them as a snack whilst watching tele. I brushed them with egg to turn them golden brown. When they were done I brushed them with a little bit of butter so it melted on to them - YUM. I have 4 left for my lunch today!

Cheers

Steve

Great recommendations for this recipe - I'd like to give it a try.

Can anyone clarify which of the potato curry recipes it is please!

Not sure, thehread started with curry with gravy, recipe number 10260. But it will be too wet to fill in a samosa, so I am not sure!

Mamta

It was on the "recipes of the week" a couple of days ago. It was very dry after a couple of days, plus there was some rice mixed in with the left overs. I cant seem to find it now when I search. Its the one that has a pic I sent it.

Cheers

Steve

It was this one; http://www.mamtaskitchen.com/recipe_display.php?id=10260

Yep - thats the one.

Cheers

Steve

Hi

On another thread about potatoes in curry. An elderly Indian friend once told me she always boiled her potatoes with their skins on then, when cool she cubed and lightly fried in very little oil just to sort of seal the outer part.

Then she would add it to whatever curry she was making for the last 10 mintues or so of cooking. This then stopped the potato from disintegrating completely.

Not sure what part of India she was from. However all her food was delicious as only Indian food can be:)

Cheers

JL

JL, she was absolutely right. Most Indians, including me, do boil their potatoes with their skin on, for all the reasons your friend mentioned. Only some dishes require them to be peeled first, including 'some' of the potato curries.

Mamta

Im a potato peeler convert. I dont bother anymore :o)

Cheers

Steve