Dry Potato Curry

Name: Dry Potato Curry
Ingredients: 1 lb. red-skinned potatoes; Salt, to taste; 2 tbsp. vegetable oil; 1 tsp. mustard seeds; 1 onion, finely sliced; 2 cloves garlic; 1 1-inch piece fresh gingerroot, grated; 1 green chili, seeded, chopped; 1 tsp. ground turmeric; 1/2 tsp. red (cayenne) pepper; 1 tsp. ground cumin; 1/4 cup green pepper strips, to garnish (optional)

12 ingredients

10 steps

Ingredients

1 lb. red-skinned potatoes
Salt, to taste
2 tbsp. vegetable oil
1 tsp. mustard seeds
1 onion, finely sliced
2 cloves garlic
1 1-inch piece fresh gingerroot, grated
1 green chili, seeded, chopped
1 tsp. ground turmeric
1/2 tsp. red (cayenne) pepper
1 tsp. ground cumin
1/4 cup green pepper strips, to garnish (optional)

Directions

1

Cut potatoes into 3/4-inch chunks.
2

Cook potatoes in boiling salted water 6 to 8 minutes, until just tender.
3

Drain and set aside.
4

Heat oil in a large saucepan; add mustard seeds and onions.
5

Cook 5 minutes until onions are soft but not brown.
6

Stir in garlic and gingerroot; cook 1 minute more.
7

Add cooked potatoes, chili, turmeric, cayenne and cumin.
8

Stir well.
9

Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices.
10

Serve hot, garnished with bell pepper strips.