Potato Curry, Bollywood Detox Salad and Mango Raita

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recipe by Sanjee http://www.bollywoodkitchen.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    528

User generated recipes have not been re-tested by Kenwood.

recipe updated 21 Mar 2024

Ingredients

  • Water icon
    Water
    2 L
  • Coriander seeds icon
    Coriander seeds
    1 teaspoon
  • Garlic clove icon
    Garlic clove
    1
  • Ginger icon
    Ginger
    1 ½ teaspoons
  • Red onion icon
    Red onion
    100 g
  • Coriander icon
    Coriander
    as needed
  • Lemon icon
    Lemon
    1 ½
  • Pear icon
    Pear
    2
  • Water icon
    Water
    500 ml
  • Mango icon
    Mango
    1
  • Salad potato icon
    Salad potato
    500 g
  • Fresh beetroot icon
    Fresh beetroot
    1
  • Coriander icon
    Coriander
    as needed
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Cumin seeds icon
    Cumin seeds
    1 teaspoon
  • Salt icon
    Salt
    as needed
  • Chilli powder icon
    Chilli powder
    as needed
  • Sugar icon
    Sugar
    125 g
  • Ground turmeric icon
    Ground turmeric
    1 g
  • Apple cider vinegar icon
    Apple cider vinegar
    500 ml
  • Ground coriander icon
    Ground coriander
    1 pinch
  • Baby spinach icon
    Baby spinach
    200 g
  • Cashew nuts icon
    Cashew nuts
    20 g
  • Olive oil icon
    Olive oil
    as needed
  • Greek yogurt icon
    Greek yogurt
    375 g
  • Ground cumin icon
    Ground cumin
    1 pinch
  • Ground coriander icon
    Ground coriander
    1 teaspoon

Tools

  • kCook icon kCook Multi
  • kCook icon Large serving bowl
  • kCook icon Steamer tray
  • kCook icon Medium bowl

Step preview

  1. First, make the potato curry
  2. Add water into the appliance bowl
  3. Add the ingredient to the top shelf of the steamer tray
  4. Fit the Steamer tray to the appliance bowl
  5. Steam - 20 minutes, 104°C, speed Off
  6. Remove the steamer tray and set aside
  7. Clean the appliance bowl and fit the Stir Tool
  8. Add the ingredients into the appliance bowl, attach the lid without the filler cap
  9. Cook until golden - 5 minutes, 100ºC, speed 4
  10. Then add the next ingredients
  11. Cook - 5 minutes, 120ºC, speed 5
  12. Then add the cooked potatoes
  13. Cook - 5 minutes, 90ºC, speed 5
  14. Transfer the mixture to a medium bowl
  15. Garnish if desired, then set aside and continue
  16. Now, make the salad
  17. Clean the appliance bowl and fit the Slow Cook Plug
  18. Add the ingredients into the appliance bowl, attach the lid with the filler cap
  19. Heat until boiling - 10 minutes, 104ºC, speed Off
  20. Remove the pears with a slotted spoon and transfer to a clean medium bowl
  21. Discard the liquid and leave the pears to cool
  22. Assemble the Direct Prep attachment with the thick slicing disc, and turn it to position 1
  23. Slice the ingredient into the appliance bowl
  24. Then add the ingredients, attach the lid with the filler cap
  25. Heat until boiling - 10 minutes, 104ºC, speed Off
  26. Remove the beetroot with a slotted spoon and transfer to the medium bowl
  27. Discard the liquid and leave the beetroot to cool
  28. Add the ingredients into a serving bowl
  29. Top with the beetroot and pears
  30. Drizzle with oil
  31. Now, make the raita
  32. Add the ingredients into a medium bowl
  33. Mix until well combined
  34. Garnish
  35. Serve
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