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 East Indian Recipe of the Month

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potatocurry1.jpg (22172 bytes)

Recipe Of The Month:  Potato Curry

 

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

Potato Curry

Tamarind Chutney

Roti Wrap

                    

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