Meatless fried potato curry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | New potatoes |
| 4 | ounces | Chopped onions |
| 1 | tablespoon | Coriander seeds |
| 1 | teaspoon | Cumin seeds |
| 12 | Peppercorns | |
| ½ | ounce | Almonds |
| 2 | Brown cardamom pods | |
| Some nutmeg | ||
| ½ | ounce | Grated coconut |
| 1 | teaspoon | Poppy seeds |
| 6 | Cloves | |
| ½ | ounce | Fresh ginger |
| 10 | Cloves garlic | |
| 1 | teaspoon | Red pepper |
| ½ | teaspoon | Turmeric |
| 5 | Green cardamoms, crushed | |
| 2 | teaspoons | Salt |
| 1 | cup | Yogurt |
| ½ | cup | Water |
| 1 | tablespoon | Chopped fresh coriander or parsley |
| 2 | Finely chopped chillies | |
Directions
GROUP 1 (BELOW
GROUP 2 (BELOW
GROUP 3 (BELOW
REMAINDER
Source - mmr@... (Margaret Reek Soak the potatoes in 2 1/12 c water and 1 tsp salt for 20 minutes. Dry. Fry potatoes on medium heat in butter until browned on both sides. Roast all items in group 1 separately. Grind group 1 with group 2, with a little water, into a fine paste. Brown onions in butter. Add group 3 and paste made from groups 1& 2. Cook on slow fire Beat in half the yogurt. Add fried potatoes and cook 5 minutes. Add rest of yogurt and ½ c water. Cook on slow fire for 20 minutes. Garnish with coriander and chillies, if desired.
Posted to JEWISH-FOOD digest V97 #013, by alotzkar@... (Al) on Tue, 14 Jan 1997.