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New potatoes in curry sauce

New potatoes in curry sauce

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Boil the potatoes in salted water for 2-3 minutes, depending on the size.

Heat a little oil in a pan over low heat and fry the spice mix until it starts to release flavors. Add the tomatoes to the broth and mix. Turn the heat to medium and add the potatoes. Cover and cook for 6-8 minutes, adding a little water if the sauce is too thick.

Consume immediately with mango and naan chutney.

Potato Curry in Yogurt Sauce

Peel the potatoes and cut them into cubes. Peel a squash, grate it and chop finely. Prepare the other ingredients.

Mix the yogurt with turmeric, coriander and curry. In a 2-liter pot, heat the oil over low heat. When the oil is hot (throw a cumin seed in it and if it bursts, then the temperature is ideal) put the cumin seeds, chilli, ginger and soon the bay leaves.

Leave for 30 seconds then add the chickpea flour. Do not keep it on the fire for more than 30 seconds because it burns. Just enough to easily change color and start to give some dizzying pleasant aromas.

At this point, pour the yogurt with the spices and stir continuously until it starts to boil, because otherwise it is cheese. Increase the heat to medium. When it boils, leave it for 1 minute then put the diced potatoes. Mix well. Wait until it starts to boil and pour the water.

If the mixture is too thick before putting water and it starts to burn, it is not good, pour water immediately. Bring to a boil over low heat, add salt and after 5 minutes add the greens, remove from the heat and let it sit for another 10 minutes, during which time the food thickens a little.
Serve with Chapati or Parathas Indian breads.

You can put more water if you like a juicier food. Keep in mind that chickpea flour thickens food even after you take it off the heat. You don't have to add extra water all at once, you can pour it a little at a time and see how the food behaves: whether it requires more water or not.

Where do we find the curry spice?

Is in fact Thai hot curry paste, of which we put according to taste (and spicy resistance) in this vegetable curry.

We buy it from a store in Cluj, Taste of Asia. The good part is that they also have an online store:, where you can buy them too. We leave the links below:

From this range they have 4 types of curry paste, on different levels of spiciness but also of flavors: yellow, green, red curry and one more, but I don't remember. Whatever you choose is good for this vegetable curry.

We take them in an envelope, but on the site they have them in the bucket, no problem. Store well and well in the refrigerator after opening. These are the only curry pastas we have found that do not have nonsense. Yes, & # 8220defect professional & # 8221 reading labels.

Fasting does not have to be boring

The first time I made this vegetable curry I had the impression that it had pork fat in it. This is from coconut fat, which, together with vegetables, really gives the food this full and sweet taste of animal fat. You will not believe how good it is for a fasting recipe!

Without further ado, let's get to work and make the best vegetable curry with coconut milk!

Eggplant curry

Ingredients for 4 portions:

2 medium eggplants, cut into cubes
2 medium red onions, chopped
4 cloves of crushed garlic
4 tablespoons olive oil
2 tablespoons curry powder or garam masala
2 tablespoons crushed coriander
400 g of mashed tomatoes
400 ml of coconut milk
1 tablespoon & # 539 & # 259 salt
1 tbsp & # 539 & # 259 pepper
1 can of rice

  • Boil the rice in salted water, mix it with a tablespoon of olive oil and then set it aside.
  • In a larger skillet, fry the eggplant cubes in the olive oil, over medium heat, for about 3-4 minutes, stirring constantly so that they do not stick.
  • Add the chopped onions and mix for 5 minutes, then add the garlic, curry powder and crushed coriander. Mix everything well for 3 minutes.
  • Pour in the pan and the tomatoes, the coconut milk and the salt, mix and let it boil for 15 minutes, then turn off the heat. Serve this eggplant curry with the pre-boiled rice to the diners.

Note: If you don't like coriander, keep in mind that it has a strong aroma of perfume that is not to everyone's taste, and you can omit it from the recipe.

Bombay potatoes

Why are they called that, Bombay potatoes? Because the ingredients that differentiate them from other baked potatoes are curry and turmeric, spices specific to India. For lovers of exotic tastes, for those who prefer slightly spicy food, this garnish is ideal.

  • Preheat the oven to high temperature.
  1. In a large bowl, boil the potatoes, along with salt, pepper and turmeric (add before boiling the potatoes). After boiling, leave them on the fire for another 5 minutes.
  2. Drain the potatoes and mix them with the remaining ingredients (make sure you & # 8222 dress them well in spices).
  3. Put them in a large non-stick pan, add more salt and pepper (if you feel the need) and bake for 30-40 minutes.

For lovers of simple and tasty, we have the best wedges potatoes.

Curry with potatoes and peas

Curry with potatoes and peas it is a simple food, fragrant and ready in 30 minutes.
For the recipe you only need a few simple ingredients. In addition to those listed below, you can also add cumin and chili.
EIt is also to the children's liking, the curry mixture from Kotanyi is not hot.
If you like curry, try chicken curry, chicken and sour cream curry or eggplant and pumpkin curry.

New potatoes with cheese and garlic sauce

Yesterday I bought new potatoes from the market, they winked at me and I prepared with them this tasty and simple recipe: New potatoes with cheese and garlic sauce.
I was inspired by my dear Cheerful Chefs, whom I thank very much!

For the preparation of potatoes:

  • 750 gr new potatoes
  • 25 gr butter
  • 2 tablespoons olive oil
  • salt
  • paprika
  • pepper
  • rosemary
  • 3-4 dill threads
  • For the sauce:
  • 1 box of fluffy cheese with greens from Delaco
  • 1 clove of garlic
  • 2 tablespoons drinking yogurt
  • salt
  • 3 green marar threads

[preparation title = & # 8221Preparation & # 8221]

How to prepare new potatoes with cheese and garlic sauce!

Sprinkle salt, pepper, paprika and rosemary on top, then mix well with butter and oil in the bowl.

Connect the appliance to the power supply and set the hight mode for 2 hours.

For the sauce, we clean the garlic and we press it or we grind it like for mujdei, with salt.
Add over it the fluffy cream cheese and mix, then dilute with drinking yogurt, or kefir, sana, which we have at hand.

Add a little chopped dill at the end.

Serve the new potatoes with cheese and garlic sauce, warm, plain, or as a garnish for any steak, chicken, pork or veal.

New potatoes in cream sauce - an incredibly simple and delicious summer recipe!

Today the team Bucă presents you a new summer recipe, easy and affordable, to enjoy on days when you feel like something tasty, but also very easy to prepare.

The new potatoes with sour cream and baked cheese are super delicious and flavorful and can be eaten as such or as a side dish with your favorite meat or vegetable dishes. Good appetite!


Method of preparation

1. Peel the potatoes and place them in a heat-resistant form greased with oil.

2. Crush the garlic with the press. Finely chop the dill.

3. Prepare the sauce. Add salt, pepper, flour, dill and garlic to the cream. Mix the composition well.

4. Pour the prepared sauce over the potatoes and put them in the oven heated to 180 degrees for 30 minutes.

5. Pass the cheese through a grater.

7. Remove the potatoes 10 minutes earlier, sprinkle with cheese and put back in the oven (for 10 minutes).

Baked chicken marinated in mustard sauce with honey and curry - a wonderful steak that surprises pleasantly

  • Baked chicken marinated in mustard sauce with honey and curry (Maria Matyiku / Epoch Times) Baked chicken marinated in mustard sauce with honey and curry
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Preparation of mustard marinade with honey and curry (Maria Matyiku / Epoch Times) Preparation of mustard marinade with honey and curry
  • Place the chicken in the baking dish, over the chopped onion, then grease well on all sides with the mustard mixture (Maria Matyiku / Epoch Times) Put the chicken in the baking dish, over the chopped onion, then grease well on all sides with the mustard mixture
  • Sprinkle fresh lemon juice just before serving and then sprinkle with freshly chopped parsley to add a touch of flavor and color (Maria Matyiku / Epoch Times). Sprinkle fresh lemon juice just before serving and then sprinkle freshly chopped parsley to bring a surplus of flavor and color

Here is a recipe for baked chicken that is worth trying to see how tasty it is. It is quite simple to prepare and requires only a few ingredients that you usually have at hand, except maybe curry.

The steak comes out tender and juicy with a pleasant, complex and balanced aroma. The combination of curry, honey, garlic and mustard used in marinating, turns during baking into a wonderful sauce that surprises with its rich aroma. The lemon juice added at the end after the chicken is taken out of the oven, perfectly balances the slightly sweet taste given by the honey, delighting in a pleasant way those who try it.

It's by far one of the best chicken recipes I've ever tried.


1 whole chicken,
1 apple,
4 tablespoons olive oil,
2 teaspoons honey,
6 tablespoons Dijon mustard or horseradish,
2 cloves of crushed garlic in the press,
2 teaspoons curry,
1/2 teaspoon paprika,
salt and pepper as desired,
1 small onion (optional)

lemon juice,
parsley leaves


The oven is heated to 190C (375 F).

The chicken is cleaned, washed well with cold water, then dried with a paper towel. Sprinkle with salt and put an apple inside, then close with a toothpick.

Peel the onion, cut it into rounds and place the bottom of the bowl in which the chicken is cooked.

In a separate bowl, combine the olive oil, honey, mustard, then add the crushed garlic, curry, paprika, mustard and pepper. Mix well until divine like a paste that has the consistency of a liquid cream. If it is too thick, a few drops of water can be sprinkled.

Place the chicken in the baking dish, then grease well on all sides with the mustard and honey mixture. It is recommended to spend a few hours marinating in the refrigerator, but if you are in a time crisis, you can put it directly in the oven.

Bake the chicken covered for the first 20 minutes covered, then reduce the oven temperature to 180 C (350 F) and continue baking uncovered, for 25-35 minutes, until the chicken is penetrated. To avoid burning the sauce, if the liquid in the bowl drops, add a little water from time to time. When the chicken is ready, the formation of a crust is observed, which turns golden, slightly to brown.

Remove the dish from the oven, leave to cool for 5-10 minutes, then the steak can be served. Just before serving, sprinkle the chicken with fresh lemon juice and then sprinkle with freshly chopped parsley to bring a surplus of flavor and color. Put the rest of the lemon juice in the sauce.

It goes well with a light salad, plain potatoes, rice pilaf, or your favorite garnish. The meat can be made into sandwiches or used in chicken salad.

Salmon with Dutch sauce and new potato salad

It can be heated in the oven at 140 ° C after removing the foil.


ingredients: salmon fillets, new potatoes, olives, sun-dried tomatoes, parsley, olive oil, chives, lime, lemon juice, Dutch sauce (butter, eggs, lemon juice).

Allergens: fish, lactose, eggs.

Packed in a protective atmosphere.

Producer 2CHEFS

About Chef Nico Lontraș I write many culinary blogs, I also talk to television reporters, and my colleagues. All the best. Defining for him is the relationship he has with food, with good ingredients, with culinary perfection. He has spent 22 years in restaurants in Northern Europe (Ireland, Norway, Estonia), where he opened several restaurants and won several medals in international competitions in Gastronomy. Also, almost all the restaurants where he worked were in a fine dining system, which propelled him a lot in knowing this select type of cuisine. For this reason, Chef Nico Lontraș has decided to dedicate himself to the “reinterpretation” of Romanian cuisine and is currently known for this direction that he proposes and practices.

Chef Johnny Șușală he is a chef with over 20 years of experience in the kitchen, during which time he has been with great Chefs such as Jamie Oliver or Gordon Ramsey, in the restaurants where he worked as an employee. Johnny is passionate, ambitious and dedicated, with a strong desire to cook, to put his soul on the plate and to make the most of his passion and talent. He opened several successful restaurants in Bucharest such as OSHO, La Bonne Bouche, Casino Metropolis, Restaurant La Provence.

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