Whether to boil potatoes before adding them to curry is a question many home cooks have when making this popular Indian dish. Curry recipes often call for adding raw potato pieces directly to the sauce, but some cooks prefer to parboil the potatoes first to ensure they cook through and don’t become mushy. There are good arguments on both sides of this debate, so it’s worth examining the pros and cons of each approach.
Reasons to Boil Potatoes First
Ensures potatoes are fully cooked
One of the main benefits of parboiling potatoes before adding them to curry is that it guarantees the potatoes will be fully cooked through. Raw potato pieces take longer to cook than other vegetables and meat in the curry sauce. If added raw, the potatoes may still be firm or underdone by the time the rest of the ingredients are ready. Parboiling them for a few minutes before adding to the curry ensures the potatoes have a head start on the cooking process and will finish cooking at the same time as everything else.
Avoids mushy, overcooked potatoes
Another reason in favor of parboiling is that it can prevent the potatoes from becoming mushy or overcooked. If raw potatoes are cooked too long in the sauce, they can easily become soft and start to disintegrate. Parboiling keeps the potatoes intact so they hold their shape better when simmered in the curry. The outer surface gets soft, but the inside remains firm. This results in potatoes that are perfectly tender, but not falling apart.
Allows flavors to penetrate
Parboiling causes the outside of the potato to become more porous as it begins to soften. This allows the flavorful spices and liquids from the curry sauce to better penetrate the potatoes and infuse them with more flavor. Raw potatoes are firmer and take longer to absorb the flavors surrounding them. Softer, parboiled potatoes will taste more seasoned throughout.
Reasons to Add Raw Potatoes
Simplifies the cooking process
Putting raw potatoes straight into the curry streamlines the cooking process by eliminating the parboiling step. This saves time and dirtying fewer pots and pans. For quick weeknight curries or when cooking for a crowd, skipping parboiling can be an appealing option to simplify the recipe. The potatoes just need to cook a bit longer in the sauce to become tender.
Avoids waterlogging the potatoes
Parboiling can cause potatoes to absorb excess water, resulting in a waterlogged texture. Raw potatoes added directly to the sauce retain their natural moisture levels and avoid a diluted flavor and grainy, wet texture. The natural starch released from the potatoes as they cook lends body to the sauce rather than leaching out into boiling water.
Retains the potato shape
Raw potatoes hold their shape better through the cooking process. Parboiling causes the outer surface to start breaking down, so parboiled potato pieces are more likely to fall apart when stirred into the curry. Keeping the potatoes completely raw until adding them to the hot sauce helps them retain their shape and gives the curry nice hearty potato pieces throughout.
Tips for Parboiling Potatoes for Curry
If you opt to parboil your potatoes before incorporating them into curry, here are some tips for best results:
– Cut the potatoes into evenly sized pieces about 1-inch thick so they cook at the same rate.
– Use a ratio of 1 cup potatoes to 4 cups cold water. Too much water will lead to waterlogged potatoes.
– Bring the water to a gentle boil, then add the potatoes. Boil for 3-5 minutes, no longer.
– Drain immediately and add to the hot curry sauce right away so they don’t over cool.
– Use peeled potatoes for more tender, evenly cooked results. Leaving the peels on may cause them to remain slightly firm.
Tips for Cooking Raw Potatoes in Curry
If using raw potatoes in your curry, keep these tips in mind:
– Cut potatoes into small, thin pieces no more than 1/2-inch thick. Smaller pieces will cook through faster.
– Add potatoes to the sauce once meat and other veggies are nearly finished cooking.
– Cook for 10-15 minutes once potatoes are added, stirring occasionally.
– Use smaller potato varieties like red or yellow potatoes that don’t need to be peeled.
– Add a splash of water if the sauce starts to look dry while the potatoes finish cooking.
– Finish with a tight fitting lid to steam and evenly cook the potatoes.
Should You Parboil Potatoes for Curry?
So should you boil the potatoes first or not? Here are some general guidelines:
Parboil when:
– Making a large batch of curry that will require longer cook times.
– Using large, dense russet potatoes that take longer to cook through.
– Looking for defined, intact potato pieces.
Add raw when:
– Using small potato varieties like Yukon gold or new potatoes.
– Seeking a simplified cooking process.
– Making a quick curry with faster cooking meats like shrimp or chicken.
– Wanting potatoes that retain their shape and don’t get mushy.
Sample Curry Recipes With Parboiled and Raw Potatoes
To see the difference between parboiled and raw potatoes in curry, try these recipes:
Chicken Tikka Masala with Parboiled Potatoes
Ingredients:
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 lb russet potatoes, peeled and cut into 1-inch pieces
– 4 cups water
– 1 tablespoon salt
– 3 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon garam masala
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– 1 (15 oz) can diced tomatoes
– 1 cup heavy cream
– Chopped cilantro for garnish
Instructions:
1. Place potato pieces in a saucepan with 4 cups water and 1 tablespoon salt. Bring to a boil and cook for 4-5 minutes until just tender but still firm. Drain.
2. In a large skillet, heat oil over medium-high heat. Add chicken and cook 5-7 minutes until browned. Remove chicken to a plate.
3. Reduce heat to medium and add onion to skillet. Cook 5 minutes until softened. Add garlic and ginger and cook 1 minute more.
4. Stir in garam masala, cumin, coriander and paprika. Cook 1 minute.
5. Stir in tomatoes, cream, chicken and parboiled potatoes. Bring to a gentle simmer.
6. Simmer 15-20 minutes until chicken and potatoes are cooked through.
7. Garnish with cilantro and serve.
Shrimp Curry with Raw Potatoes
Ingredients:
– 1 lb peeled, deveined shrimp
– 1 lb yellow potatoes, cut into 1/2-inch cubes
– 1 onion, diced
– 3 garlic cloves, minced
– 1 tablespoon grated ginger
– 2 teaspoons curry powder
– 1 teaspoon ground turmeric
– 1 (14 oz) can coconut milk
– 1/2 cup water
– Juice of 1 lime
– Chopped cilantro for garnish
Instructions:
1. In a large skillet over medium heat, cook onions about 5 minutes until translucent.
2. Add garlic, ginger, curry powder and turmeric. Cook 1 minute more.
3. Stir in coconut milk, water, shrimp and potatoes. Bring to a gentle simmer.
4. Simmer 10-12 minutes, stirring occasionally, until potatoes are tender and shrimp are opaque.
5. Remove from heat and stir in lime juice.
6. Serve garnished with cilantro.
Summary
Whether to parboil potatoes before adding them to curry comes down to personal preference and the type of dish you are making. Parboiling ensures the potatoes cook through and avoids a mushy texture. However, it does add an extra step. Including raw potatoes simplifies the process but requires more cooking time in the sauce. Consider the recipe, ingredients and desired texture when deciding which method works best for your curry. With the right techniques, both parboiled and raw potatoes can be delicious.