Fragrant Rice and Potato with Sauce
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Tbsps Ghee
- 2 green chili peppers (cut into rings)
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- ½ tsp Cumin
- 3 cloves
- ½ tsp peppercorns
- 1 bay leaf
- 1 walnut-sized ginger (peeled and grated)
- 2 ⅔ cups baking potatoes (halved)
- ⅞ cup Red lentils
- ½ tsp cayenne pepper
- ½ tsp Garam Masala
- ½ cup canned Tomatoes
- 2 Tbsps cilantro (chopped)
- For the rice
- 1 ⅛ cups Basmati rice
- ½ tsp Turmeric
- For the sauce
- 2 Tbsps Ghee
- 2 garlic cloves (finely chopped)
- 2 dried, red chili peppers (halved)
- 1 tsp fennel seeds
- 1 tsp Turmeric
- ½ tsp Cumin
- ⅞ cup Coconut milk
- 1 Tbsp cilantro (whole)
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Pot mit Deckel, 1 breiter Pot mit Deckel, 1 Kitchen twine, 1 Sieve, 1 Bowl, 1 Small pot, 1 Fine grater, 1 Citrus juicer, 1 Platter, 1 Pot, 1 Tablespoon, 1 Teaspoon, 1 Measuring cups, 1 Metal bowl, 1 Whisk, 1 Slotted spoon
Preparation steps
1.
Heat the ghee and fry the chilli, onion and garlic. Add the cumin, cloves, peppercorns, bay leaf and ginger then add 400 ml/1 2/3 cups water.
2.
Add the potatoes, lentils, cayenne pepper, garam masala, tomatoes and cilantro and stew on a gentle heat for 25 minutes, covered, stirring occasionally. Season with salt.
3.
Put the rice and turmeric together in a pot of 250 ml/1 cup water. Bring to a boil and then simmer for approx. 20 minutes, covered. If necessary add a little more water.
4.
To make the curry sauce, heat the ghee and sweat the garlic and chilli. Add the fennel seeds, turmeric and cumin and fry together for approx. 1 minute. Then quench with 100 ml/1/2 cup water and the coconut milk and simmer for approx. 10 minutes.
5.
Add the cilantro leaves and season with salt. Serve the lentils and potatoes on the rice with the curry sauce on the side.
