Dry potato curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red potatoes |
| Salt to taste | ||
| 2 | tablespoons | Vegetable oil |
| 1 | teaspoon | Mustard seeds |
| 1 | Onion, finely sliced | |
| 2 | Garlic cloves | |
| 1 | (1 inch) piece gingerroot, fresh grated | |
| 1 | Green chile, seeded, chopped | |
| 1 | teaspoon | Ground turmeric |
| ½ | teaspoon | Red (cayenne) pepper |
| 1 | teaspoon | Ground cumin |
| Green pepper strips to garnish if desired | ||
Directions
Cut Potatoes into ¾ inch chunks.
Cook potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown. Stir in garlic and gingerroot; cook 1 minute more.
Add cooked potatoes, chile, turmeric, cayenne and cumin. Stir well.
Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices. Serve hot, garnished with bell pepper strips. Converted by MMCONV vers. 1½ ---