Ingredients with Measurements:
- 1 cup of aseed
- 3 medium-sized potatoes, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of tomato paste
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 2 cups of water
- 2 tablespoons of vegetable oil
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onion and sauté until it becomes translucent.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the coriander powder, turmeric powder, paprika, and salt. Stir well and cook for a minute.
5. Add the tomato paste and stir well.
6. Add the cubed potatoes and stir well to coat them with the spice mixture.
7. Add the aseed and stir well.
8. Add the water and stir well to combine all the ingredients.
9. Cover the pot with a lid and let it simmer over low heat for about 30 minutes or until the potatoes are tender.
10. Remove the lid and let the curry simmer for another 5-10 minutes to thicken the sauce.
11. Serve hot and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing and low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 8g
Carbohydrates per serving: 40g
Protein per serving: 7g
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- You can use any type of potato instead of cubed potatoes.
- You can use fresh tomatoes instead of tomato paste.
Variations:
- You can add other vegetables such as carrots, peas, or bell peppers.
- You can add chicken or beef for a meaty version.
- You can add coconut milk for a creamy version.
Tips and tricks:
- You can soak the aseed in water for a few hours before using it to make it softer.
- You can add more water if the curry becomes too thick.
- You can adjust the amount of spices according to your taste.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low heat until it is heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
- Fresh cilantro
Pairings:
- Rice or naan bread
Suggested side dishes:
- Cucumber raita
- Mango chutney
Troubleshooting advice:
- If the curry becomes too thick, add more water.
- If the curry becomes too thin, let it simmer for a few more minutes without the lid.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
- Store the leftover curry in the refrigerator within 2 hours of cooking.
Food history:
- Aseed is a traditional Sudanese dish made from ground sorghum flour.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the curry hot with a side of rice or naan bread.
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Region: Indian