I love the fragrant spiciness Indian food, but it’s not the easiest cuisine to cook. Oftentimes when I’m in the mood for Indian food, I never seem to have all the spices I need. This is why I am so glad I heard about Kitchen Curry Master. A big thanks goes out to the company for sending me one of these kits to try out.
The Kitchen Curry Master is, essentially, everything you need to cook authentic Indian meals at home. The full set includes a variety of delectable Indian spices and herbs as well as a collection of Indian food recipes that are easy to follow and difficult to resist.
Who is it For?
The Kitchen Curry Master is designed for anyone who has a love of the exotic tastes of India. This kit is perfect for people who have glanced at Indian food recipes and felt their hearts race with instant panic. It is the perfect solution to the problem of searching in vain for the correct spices and giving up as a result.
What is in the Kit?
First off, there is an all-natural spice collection which contains over 2lbs of the 12 Indian spices and herbs that are pretty much the foundation of most Indian recipes. They all come in a pretty handy spice box that is designed to keep the spices as fresh as possible. I love the fact that you can easily replenish the spices as necessary.
The kit also include a cooking guide containing over 25 easy-to-follow Indian food recipes. Each recipe is written in a clear, concise, step-by-step format with precise measurements. An additional perk is the fact that all of these recipes are completely gluten-free, making them ideal for virtually any diet. The book can be purchased separately or as a part of the original Kitchen Curry Master set.
While browsing through the cooking guide, I came across a recipe for curried potatoes. It looked so tasty and interesting, I decided to try it. Check out the slightly altered recipe below.
Indian Style Potato Curry
- 4 medium golden potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 cup water
- 1 handful fresh cilantro
- Peel and dice the potatoes into approximately 1/2 inch cubes.
- Lightly chop the cilantro.
- Heat the oil in the pan. When it’s hot, add the cumin seeds and let it sizzle for about 30 seconds
- Add the potatoes, salt, turmeric powder, chili powder, ground cumin and coriander. Stir it thoroughly and simmer for a minute or two.
- Add the water, stir it well then put the lid and let it simmer for 45 minutes on low heat. Keep checking it just in case it stick. If so, you may want to add a little more water, stir it each time. Do not overcook – Once the potatoes are cooked through, the dish is ready.
- Serve and lightly garnish with cilantro.