Tajik Potato Curry

Ingredients

In the original Indian dish, Aluvi hiki riha, the curry is prepared with a combination of Indian spices such as garam masala, chili powder, and curry leaves. However, in this Tajik adaptation, we have incorporated traditional Tajik spices like cumin, coriander, turmeric, and paprika to create a unique flavor profile that is distinctively Tajik. We alse have the original recipe for Aluvi hiki riha, so you can check it out.

• 4 large potatoes, peeled and cubed (800g) 4 large potatoes, peeled and cubed (800g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup vegetable broth (240ml) 1 cup vegetable broth (240ml)
• 1 cup coconut milk (240ml) 1 cup coconut milk (240ml)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 32g, 4g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until the onion becomes translucent.
3. 3.
   Add the cumin powder, coriander powder, turmeric powder, and paprika to the pan. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the cubed potatoes to the pan and mix them with the spice mixture.
5. 5.
   Pour in the vegetable broth and coconut milk. Stir to combine all the ingredients.
6. 6.
   Reduce the heat to low, cover the pan, and let the curry simmer for about 20 minutes or until the potatoes are tender.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier curry, add a pinch of chili powder or red pepper flakes.
• Serve Tajik Potato Curry with a side of yogurt or raita to balance the flavors.
• Customize the dish by adding vegetables like peas or carrots for extra texture and nutrition.
• Adjust the consistency of the curry by adding more vegetable broth or coconut milk if desired.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve Tajik Potato Curry hot with steamed rice or naan bread for a complete and satisfying meal. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Tajik Potato Curry in a deep serving dish, allowing the vibrant yellow color of the curry to shine through. Sprinkle some chopped cilantro on top for an appealing garnish.