Dry Potato Curry
Yield
4 servingsPrep
20 minCook
15 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
potatoes
red skins |
|
| 1 | x |
salt
to taste |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
mustard seeds
|
|
| 1 | each |
onions
finely |
|
| 2 | each |
garlic cloves
|
|
| 1 | inch piece |
ginger root
freshly grated |
*
|
| 1 | each |
green chili peppers
seeded, chopped |
*
|
| 1 | teaspoon |
turmeric
ground |
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
cumin
ground |
|
| ¼ | cup |
green bell peppers
strips |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
potatoes
red skins |
|
| 1 | x |
salt
to taste |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
mustard seeds
|
|
| 1 | each |
onions
finely |
|
| 2 | each |
garlic cloves
|
|
| 1 | inch piece |
ginger root
freshly grated |
*
|
| 1 | each |
green chili peppers
seeded, chopped |
*
|
| 5 | ml |
turmeric
ground |
|
| 2.5 | ml |
cayenne pepper
|
|
| 5 | ml |
cumin
ground |
|
| 59 | ml |
green bell peppers
strips |
|
Directions
Cut Potatoes into ¾ 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.
