Dry Potato Curry

Name: Dry Potato Curry
Ingredients: 30 g ghee or 30 g butter; 1/2 teaspoon mustard seeds; 1 medium onion, finely chopped; 2 tablespoons coriander, chopped or 2 tablespoons mint leaves; 1 teaspoon turmeric; 1/2 teaspoon chili powder (optional); 1 teaspoon paprika; 1 1/2 teaspoons salt; 4 -6 potatoes, peeled and cubed; 1 teaspoon garam masala; 1 tablespoon lemon juice

11 ingredients

6 steps

Ingredients

30 g ghee or 30 g butter
1/2 teaspoon mustard seeds
1 medium onion, finely chopped
2 tablespoons coriander, chopped or 2 tablespoons mint leaves
1 teaspoon turmeric
1/2 teaspoon chili powder (optional)
1 teaspoon paprika
1 1/2 teaspoons salt
4 -6 potatoes, peeled and cubed
1 teaspoon garam masala
1 tablespoon lemon juice

Directions

1

Heat ghee in large saucepan and fry mustard seed until it pops.
2

Add onion, fresh coriander, turmeric, chili powder, paprika and salt.
3

Mix well and then stir in the potatoes.
4

Stir for a few minutes, sprinkle with about 1/2 cup of water, turn heat very low, cover and cook for 25-20 minutes or until potatoes are done.
5

Shake saucepan occasionally to prevent sticking.
6

Add garam masala and lemon juice about 10 minutes before the end of the cooking time.