Step-by-Step Guide to Prepare Quick Red lentil pakoda potatoes curry

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We hope you got benefit from reading it, now let’s go back to red lentil pakoda potatoes curry recipe. You can cook red lentil pakoda potatoes curry using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to cook Red lentil pakoda potatoes curry:

  1. Take 1 cup of grinded red lentil.
  2. Get 2 of potatoes cubed.
  3. Use 1 of tomato pureed.
  4. You need 1 teaspoon of ginger paste.
  5. Prepare 1 teaspoon of red chilli powder.
  6. Prepare 3-4 of green chillies.
  7. You need 1 teaspoon of cumin powder.
  8. You need 1 teaspoon of coriander powder.
  9. Use 1 bunch of coriander leaves.
  10. You need 1/2 teaspoon of jeera seeds.
  11. You need 1 of bay leaf.
  12. Provide 1 teaspoon of turmuric powder.
  13. You need 1/2 teaspoon of garam masala powder.
  14. You need To taste of salt and sugar.
  15. Get As needed of oil.
  16. Provide As needed of water.

Instructions to make Red lentil pakoda potatoes curry:

  1. Mix salt green chillies and coriander leaves into the lentil paste.
  2. Whisk well and fry pakodas keep aside.
  3. Now fry the potatoes in the same pan adding salt and turmuric​ powder and keep aside.
  4. Add jeera seeds and bay leaf to temper.
  5. Add ginger paste saute well adding salt and turmuric.
  6. Add cumin and coriander powder mix well.
  7. Now add the tomato puree saute well adding red chilli powder and potatoes.
  8. Add the lentil pakoda and sugar adding water allow it to boil.
  9. Finally add ghee garam masala powder and sugar.
  10. Garnish it with coriander leaves and slitted green chillies.
  11. Serve it with steaming rice.

You can also check Bengali Koraishutir Dhokar Dalna – steamed green peas and lentil cakes in a ginger cumin scented curry. Add the tomato sauce, coconut cream, spices, and spinach. Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Red Lentil Curry and I are! This creamy vegan curry is made in your slow cooker hands free, includes a generous serving of vegetables (sweet potatoes!), and thanks to the addition of cooling coconut milk, the Indian spices are well balanced for a warm but not overpowering level of heat.

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