This month, I selected Beef Potato Curry as the Indian recipe of the month. It is a great dish to add to your repertoire since it is simple to make and is really low in calories. Utilizing a small amount of oil, lean meat, spices and vegetables comprise the ingredient list. No cream is needed to make the curry (the sauce) for this dish.
Beef and Potato Curry
If you set out the dry spices and chop up the garlic, ginger, onions and tomatoes in advance, my Beef Potato Curry recipe is a quick to prepare. The original recipe calls for 1 teaspoon of Indian chili powder. Since this chili powder is known to be hot, I used a little bit less than 1 teaspoon. The result was a comfortable level of heat for me. For those who like their food hot, I would suggest using 1½ teaspoons. I would recommend using ¼ teaspoon of it, or substitute cayenne pepper which is not quite as hot, for those who don’t want a hot dish. I served this dish with rice and chapatis. It reminds me of beef stew with an Indian twist. Enjoy!
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