Dry Potato Curry

Ingredients

1 lb potato, red skins 1 salt to taste 2 tbsp vegetable oil 1 tsp mustard seeds 1 onion, finely sliced 2 garlic cloves 1 (1 inch) piece gingerroot, fresh grated 1 green chile, seeded, chopped 1 tsp ground turmeric 1/2 tsp red (cayenne) pepper 1 tsp ground cumin 1/4 cup green pepper, strips to garnish if des	Advertisements

Preparation
 
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.

 

 
Servings: 4

 

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