Recipe of the Month
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Potato Curry
4 Large Potatoes or 5 Medium Potatoes
1/2 cup sliced white onion
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 a half cup of potato water 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. |