Tibetan Spiced Potato Curry

Ingredients

In this Tibetan adaptation of the German dish Meerrettich Kartoffeln, we have replaced the horseradish with a blend of traditional Tibetan spices to create a unique flavor profile. The original dish's creamy texture has been transformed into a rich and aromatic curry sauce, making it more suitable for Tibetan cuisine. Additionally, the use of fresh cilantro adds a touch of freshness that is characteristic of Tibetan dishes. We alse have the original recipe for Meerrettich Kartoffeln, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 1 cup vegetable broth 1 cup vegetable broth
• Salt to taste Salt to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute until fragrant.
4. 4.
   Add the chopped tomatoes and cook until they start to soften.
5. 5.
   Stir in the cumin powder, coriander powder, turmeric powder, and chili powder. Cook for a minute to toast the spices.
6. 6.
   Add the cubed potatoes to the pan and mix well to coat them with the spice mixture.
7. 7.
   Pour in the vegetable broth and season with salt to taste.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, or until the potatoes are tender.
9. 9.
   Once the potatoes are cooked, remove the pan from heat and garnish with freshly chopped cilantro.
10. 10.
    Serve the Tibetan Spiced Potato Curry hot with steamed rice or Tibetan bread.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Cumin powder — Toasting the cumin powder in the pan before adding other ingredients enhances its flavor.
• Turmeric powder — Be cautious while handling turmeric powder as it can stain surfaces and clothes easily.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add a chopped green chili.
• You can add other vegetables like peas or carrots to the curry for added texture and flavor.
• Serve the Tibetan Spiced Potato Curry with a side of yogurt or raita to balance the flavors.
• Adjust the consistency of the curry by adding more vegetable broth if desired.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Tibetan Spiced Potato Curry hot with steamed rice or Tibetan bread. Garnish with freshly chopped cilantro for added freshness.

Presentation advice

Present the Tibetan Spiced Potato Curry in a traditional Tibetan bowl or on a decorative plate. Sprinkle some additional chopped cilantro on top for an appealing visual touch.