If you’re new to cooking curries there’s a whole lot to think about. From the garam masala mix you want to use to how spicy your dish should be, curries are far from easy to perfect. You also need to consider the ingredients themselves. Potatoes, for instance, each have their own qualities, with different varieties working best in different curry types. So, let’s delve further into the world of choosing potatoes for your curries. Here are some to consider.
Yukon Gold
The Yukon Gold is a cross between a yellow potato and a white potato. It has a thin, smooth, eye-free skin and is well-known for its yellow-tinged flesh which often appears pre-buttered. Yukon Gold potatoes are perfect for drier curries such as Aloo Gobi (potato and cauliflower curry) because they hold their shape. They also absorb flavours from the spices resulting in a delicious dish. This makes them perfect for spicier dishes such as Aloo Vindaloo which is a tangy potato curry from Goa that uses plenty of red chillies.
Yukon Gold potatoes can also be found in Aloo Jeera, a spicy North Indian dish featuring potatoes, cumin seeds, green chillies, ginger, turmeric, coriander powder and other spices. As you might have guessed, ‘Aloo’ is a term for potatoes in North India and Pakistan. If you’re looking for ‘best Indian food nearby’ you’re sure to see ‘Aloo’ on Little India’s menu in South Kensington.
Red Potatoes
Due to their waxy texture, red potatoes hold their shape well and are ideal for curries that need a slightly longer cooking time. The firmness of these potatoes also complements the soft and creamy consistency of lentils making them the perfect companion for curry dishes featuring lentils. This includes Aloo Dal (lentils and potatoes with spices), Aloo Chana Dal (made with split chickpeas and potatoes) and more.
When cooking red potatoes with lentils it’s best to cook the lentils until they’re almost done before adding the potatoes. This will stop the potatoes from becoming too soft. Potatoes should also be chopped into uniform pieces to ensure they cook evenly. Make sure the potatoes have enough time to mingle with the spices and take on all the lovely flavours.
Russet Potatoes
Unlike Yukon Gold and red potatoes, Russet potatoes are high in starch and have a fluffy texture. They break down easily and are not good at holding their shape. This is beneficial to some dishes as it helps to thicken curries such as Aloo Masala. Cutting these potatoes into larger chunks helps them to keep their shape better. You can also parboil them to help control their texture. The best Indian restaurants know all the most effective cooking hacks and will serve perfectly cooked potatoes each and every time.
If you’re looking for the best Indian food to eat in London, don’t miss Little India. Nestled in South Kensington, just a stone’s throw from top attractions such as the Victoria and Albert Museum, we serve mouth-watering, authentic cuisine cooked using fresh ingredients.
