Potato Curry

Recipe Ingredients

2		Potatoes - cut in medium (medium) pieces
		Salt - to taste
		Ghee - for frying
1/2 teaspoon	2.5ml	Jeera - (cumin) seeds
1 teaspoon	5ml	Onion - chopped fine (large)
2		Green chiles - cut
1/4 teaspoon	1.3ml	Turmeric
1/2 tablespoon	7.5ml	Red chile powder
2 tablespoons	30ml	Tomatoes - chopped fine (medium)
1 cup	237ml	Cream - (malai)
1 tablespoon	15ml	Chopped cashew nuts
		A few coriander leaves - chopped

Recipe Instructions

Marinate potato pieces in salt. Keep aside for some time. Then fry the potato pieces in ghee. Remove.

Melt 2 Tbsp. ghee in a pan. Put in jeera (cumin) seeds. Let them turn brown in colour. Add the chopped onion and green chiles and fry until golden brown. Add salt to taste, turmeric and red chile powder. Stir well. Add the finely chopped tomatoes and keep stirring until it leaves the sides of the vessel. Let it simmer. Add the cream (malai) and keep stirring until it leaves the sides of the vessel. At this moment, more ghee will be seen in the vessel. Add chopped cashew nuts, coriander leaves and the fried potatoes.

Serve hot with freshly made chapattis.

Source:
"Mangalorean Cuisine" by Saranya S. Hegde

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