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Recipe Of The Month: Potato Curry
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| 4 | Large Potatoes |
| 1/2 cup | Oil |
| pinch | cumin seeds |
| 2-3 | curry leaves |
| 1-2 | hot peppers (optional) |
| 2 1/2 tsp. | tomato paste |
| 1/2 tsp | salt |
| 1/2 tsp | each of chili and cumin powder |
| 4-5 | string of chopped coriander leaves |
| 1 tsp. | lemon juice |
| 1/2 tsp | mustard seeds |
| Peel and cut the potatoes into 1-2" cubes, and
boil until cooked. In a cooking pot, heat oil and add mustard seeds, cumin seeds,
curry leaves and hot pepper if desired.
Add tomato paste, salt, chili powder and cumin powder, and sauté for a minute. Add cooked potatoes and continue cooking for 2-3 minutes. Add lemon juice until you can taste a slight tangy flavor, then add curry leaves.Serve hot. Can be eaten with roti, along with Tandoori Chicken or Shish Kabobs. Pour some tamarind chutney for added flavor. |
Visit Us Next Month For: Shish Kabob Recipe |
