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Asparagus Potato Curry

Contributed By: Maris, MA | See all of Maris's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  40 Minutes
Total Time:  45 Minutes
  4 Servings
Asparagus Potato Curry is an original recipe which tries to blend the nutrient from asparagus and soft texture of Potato. Indian curry powder lends its aroma and taste to spice up this delicious side dish. It should go well with meat or rice.
1. Asparagus (1 bunch)
2. Potato (1 large or 2 medium)
3. Ginger (small)
4. Garlic (4 cloves)
5. Onion (1 medium)
6. Salt (As per taste)
7. Pepper (As per taste)
8. Chili powder (As per taste)
9. Curry power or Garam Masala (1 table spoon)
10. Half Lemon or some lemon extract (1 table spoon)
11. Canola or Vegetable oil for sautee (4 table spoons)
1. First cut the tender portions of asparagus in to small portions

2. Finely chop the onions and garlic

3. Cut the potatoes in to really really small cubes. Large cubes would take long time to cook and end-up spoiling the taste of the food.

4. Cut the onions in to small portions

5. Boil the asparagus in a container by making sure that there is sufficient water for entire asparagus to cook. Boil for 15 minutes.

6. Use a strainer to strain the boiled asparagus

7. Next step is to sautee onion in a deep dish pan or preferably in a wok

8. Heat the pan in high heat for a minute and then reduce the head to medium, then pour the oil in to the wok. Let it get heated for another minute, to test if the oil is ready put a small chopped garlic glove on to the wok, you should hear the cracking sound which signifies that the oil is hot and ready to sautee.

9. Now add the finely chopped onions and garlic sautee them until the raw smell is gone. Next add the cut onions in to the wok and sautee it until onion color changes to golden color.

10. Now add the finely cut potatoes in to the wok and keep stirring until most of the potatoes are cooked

11. Next step is to add salt, curry power or garam masala and chili powder. When 75% of potatoes are done, add the cut asparagus in to the wok and keep stirring. Add little oil and water to make sure that the vegetables doesn't stick on to the bottom of the wok.

12. When the asparagus and potatoes are well cooked taste the food for salt and adjust it accordingly.

13. Next step is to serve it on a beautiful plate and squeeze some lemon on top of it.

Date Added: 09/21/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Maris, MA Reviewed: 09/23/2009
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