Dry Potato Curry Recipe

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Dry Potato Curry Recipe

 

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"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
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Dry Potato Curry

 

Ingredients

1 lb potato, red skins
1 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 des



 

Preparation

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.

 

 

Servings: 4

 

 

 

 


 

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