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Dry Potato Curry Recipes
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Ingredients : |
450 g
2 tablespoons
1 teaspoon
1
2
2.5 cm
1
1 teaspoon
1/2 teaspoon
1 teaspoon |
waxy potatoes
vegetable oil
mustard seeds
onion, finely sliced
cloves garlic, crushed
piece fresh root ginger, grated
fresh green chili, seeded and chopped
turmeric
cayenne pepper
ground cumin
green pepper strips, to garnish (optional)
salt |
Method :
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Cut potatoes into 2 cm chunks.
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Cook potatoes in boiling salted
water for 6-8 minutes, until just tender, then drain and set aside.
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Heat oil in a large saucepan, add
mustard seeds and fry for 30 seconds or until they begin to pop.
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Add onion and fry for 5 minutes,
until soft but not brown.
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Stir in garlic and ginger and fry
for 1 minute more.
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Add potatoes, chili, turmeric,
cayenne and cumin and stir well.
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Cook, covered, for 3-5 minutes,
stirring occasionally, until potatoes are very tender and coated
with spices.
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Serve hot, garnished with green
pepper strips.
Serves 4
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