Dry Potato Curry

Recipe Ingredients

1 lb	454g / 16oz	Red potatoes
		Salt - to taste
2 tablespoons	30ml	Vegetable oil
1 teaspoon	5ml	Mustard seeds
1		Onion - finely sliced
2		Garlic
1		Fresh gingerroot - (1 inch), grated
1		Green chile - seeded and chopped
1 teaspoon	5ml	Ground turmeric
1/2 teaspoon	2.5ml	Red - (cayenne) pepper
1 teaspoon	5ml	Ground cumin
1/4 cup	59ml	Green pepper strips - (to garnish), if desired

Recipe Instructions

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:
Indian Cooking, Khalid Aziz

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