This simple nighttime potato curry is for all of the chicken tikka masala lovers out there United Nations agency wish a better eater version that doesn’t involve chickpeas. The sauce is incredibly the same as Associate in Nursing Indian tikka masala sauce, that is especially fabricated from tomato puree, cream, and a range of spices like garam masala, turmeric, and paprika.
The main ingredient here is potato, and that i used fish potatoes with skins on, that square measure small short finger-shaped potatoes. These potatoes square measure pan-seared before boiling in tikka masala sauce till flavorsome and extremely tender. These delicious potatoes plus wonderful sauce over a bed of rice is crazy smart, and you’ll be licking all little bit of that sauce off your plate.
- 1 pound fingerling potatoes cut into 1-inch chunks
- 1 tablespoon canola oil
- For the sauce:
- 15 ounce can tomato sauce or puree
- 1 cup heavy whipping cream
- 5 cloves garlic minced
- 1 tablespoon lemon juice about half a lemon
- 2 teaspoons garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- For serving:
- basmati rice
- naan
- freshly chopped cilantro
Instructions
- Heat canola oil in a 3 quart or larger pan. Add fingerling potatoes, sauteing until they are crisping around the edges, about 10 minutes, stirring occasionally.
- Add garlic to the pan and cook until it browns, about 1 minute. Add all remaining sauce ingredients, stirring to mix. Bring to a simmer. Cover with a lid and decrease the heat to medium-low. Cook until the potatoes are tender, about 15 minutes.
- Uncover the pan and stir. Serve hot with basmati rice or naan. Garnish with cilantro.
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