Guest guest Posted October 9, 2008 Report Share Posted October 9, 2008 Indian Dry Potato Curry 1 pound red potatoes salt to taste 2 tablespoons vegetable oil 1 teaspoon mustard seeds 1 onion, finely sliced 2 cloves garlic 1 piece fresh gingerroot, 1 inch), grated 1 green chile, seeded and chopped 1 teaspoon ground turmeric 1/2 teaspoon red, (cayenne) pepper 1 teaspoon ground cumin 1/4 cup green pepper strips to garnish, if desired Cut Potatoes into 3/4 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. Quote Link to comment Share on other sites More sharing options...
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