Dry Potato Curry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Potato, Red skins
Salt to taste,
2 tbsp: Vegetable oil,
1 tsp: Mustard seeds,
1: Onion, finely sliced
2: Garlic cloves,
1: (1 inch) piece gingerroot, fresh grated
1: Green chile, seeded, chopped
1 tsp: Ground turmeric,
1/2 tsp: Red, (cayenne) pepper
1 tsp: Ground cumin,
1/4 cup: Green pepper, strips to garnish if desired
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp