Tuesday, January 30, 2007
DRY POTATO CURRY
Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Potato -- Red skins Salt to taste 2 tb Vegetable oil 1 t Mustard seeds 1 Onion -- finely sliced 2 Garlic cloves 1 (1 inch) piece gingerroot - fresh grated 1 Green chile -- seeded, chopped 1 t Ground turmeric 1/2 ts Red (cayenne) pepper 1 t Ground cumin 1/4 c 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. ------------------ |
