Bombay Potato Curry Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
SPICE MIX
1 1/2 tsp: Coriander,
1/2 tbsp: Garam masala,
1/4 tsp: Turmeric,
2: Bay leaves, ground
OTHER INGREDIENTS
1 lbs: New potatoes,
2 tbsp: Fresh coriander,
4 ounce: Yogurt,
-or parsley, opt
1/2 cup: Corn or mustard oil,
1 tsp: Sugar,
2: Fresh green chilies,
Salt to taste,
-chopped, opt
Directions:
1. Parboil the potatoes until about 3/4 done.
2. Mix the spice blend and the yogurt.
3. Prick the potatoes with a fork and dip them into the spice/yogurt
mix.
4. Heat the oil to medium, then carefully place the coated potatoes
into the pan. Cover and cook until tender; about 5 to 10 minutes. Add
the optional green chilies at this point.
5. Stir very carefully; add water little by little.
6. Mix the optional fresh coriander or parsley into any remaining
yogurt. Then add with the sugar to the tender potatoes. Add salt to
taste. Reduce heat to a simmer and continue cooking for 5 minutes
more.
Source: The Curry Club Blended Spice Mix
Submitted By DIANE LAZARUS On 02-05-95
Source from luhu.jp
2. Mix the spice blend and the yogurt.
3. Prick the potatoes with a fork and dip them into the spice/yogurt
mix.
4. Heat the oil to medium, then carefully place the coated potatoes
into the pan. Cover and cook until tender; about 5 to 10 minutes. Add
the optional green chilies at this point.
5. Stir very carefully; add water little by little.
6. Mix the optional fresh coriander or parsley into any remaining
yogurt. Then add with the sugar to the tender potatoes. Add salt to
taste. Reduce heat to a simmer and continue cooking for 5 minutes
more.
Source: The Curry Club Blended Spice Mix
Submitted By DIANE LAZARUS On 02-05-95
Source from luhu.jp