Indian Potato Curry Recipe

This is a very simple reciepe to make a delicious potato curry or sabji. This sabji can be slightly modified to be made with or without a gravy. With a gravy, this dish goes great with rice, roti or even some toast. Without a gravy, this dish makes a great replacement for roasted or mashed potatoes usually had with dinner. Today we will be making this potato sabji with a tomato based gravy. Enjoy!

Ingredients

2 large potatoes peeled and cubed
1 tomato diced
4 cups water
1 tbsp salt
1 tbsp lemon juice
1 chunk jaggery (see video for visual)
1 tbsp oil
½ tsp shredded ginger
½ tsp mustard seeds
½ tsp turmeric
½ tsp red chilli powder
½ tsp ground corriander and cumin powder mixture
handful cilantro
pinch asofotedia powder (Hing)

Steps

  1. In a pot, heat oil on high.
  2. Add the mustard seeds into the oil and allow them sizzle. Turn the stove down to medium.
  3. Add the asofotedia powder and turmeric.
  4. Add the potatoes and water (Note – I have estimated 4 cups, ideally, you want enough water so that the potatoes are almost completely covered). Turn the stove up on high.
  5. Add the salt, jaggery, chilli powder, ginger, corriander/cumin mixture and tomatoes. Stir.
    Leave the stove on high and the pot uncovered, bring to a boil.
  6. Once at a boil, turn the stove down to low-medium, bring it down to a simmer and partially cover. Allow about 20 minutes to pass, stirring occassionally.
  7. Pick up a piece of potato with a spoon, and check to see that it is tender and cooked through.
  8. Turn off the stove and add the lemon and cilantro to garnish.

Eva’s Classic Moussaka

Moussaka is a layered casserole made with layers of eggplant, meat, and a béchamel sauce. In this video, Eva shows us her slightly healthier take on this classic Greek dish. Rather than frying the eggplant, Eva broils the sliced eggplant in the oven for 10 minutes on each side. Her recipe also calls for sliced potatoes to serve as the base of the dish along with the eggplant.

For the Base:

  • 9 Indian eggplants
  • 2 potatoes
  • 1 tablespoon of olive oil
  • 1 cup of mozzarella cheese
  • ½ cup of parmesan cheese
  • ½ cup of breadcrumbs

For the Meat:

  • 1 pound of ground beef
  • 1 quarter cup of onion
  • 2 cloves of garlic (minced)
  • 1 quarter cup of freshly chopped parsley
  • 2 fresh tomatoes chopped or the juice of ½ can of tomato juice
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

For the Béchamel sauce:

  • ½ cup of butter
  • 2/3 cup of flour
  • 3 cups of warmed milk
  • 3 eggs

Slice the potatoes and eggplants into ½- inch slices. Place the slices on an oil pan in the oven for 10 minutes. Flip the eggplant and potatoes and cook the other side for another 10 minutes. Once eggplant is ready, remove from the pan and let them dry on paper towel.

To prepare the meat:

In a large skillet over high heat, add the olive oil, ground beef, onion, and garlic. Next add salt, pepper, and parsley. Once the meat has browned add the tomato juice. Let the meat cook until all the juice is gone. Be sure to stir the meat continuously. Once the meat has cooked, set aside.

To prepare the béchamel sauce:

In a medium pot, heat the butter and mix in the flour. Add 3 cups of milk to the mixture. Stir continuously as the mixture begins to thicken. Once the mixture begins to boil, it will thicken. If you find that your mixture is lumpy, simply strain it. Once the sauce has begun to thicken, remove it from the heat.

Now that you have prepared the vegetables, the meat, and the sauce you can now begin assembling the moussaka.

Preheat the oven at 325 degrees.

Lightly brush a medium size pan with olive oil. Place your potato slices on the bottom of the pan. Next, layer the pan with about half of your sliced eggplants. Next, spread about half of the shredded mozzarella cheese and a sprinkle of parmesan cheese.

Next, add the cooked ground beef. Spread the mixture evenly onto the cheese.

Place the remaining slices of eggplant over the meat. Spread the remainder of the mozzarella cheese on top of the eggplant.

Before you add your sauce to the moussaka, fold in 3 beaten eggs into your béchamel sauce. Once the eggs are mixed in, pour the sauce evenly over the moussaka. Sprinkle some parmesan cheese and about half a cup of breadcrumbs over the moussaka.

Cook at 325 degrees for 1 hour.

Enjoy!