Potato Curry
.
Yield
6 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cumin seeds
|
|
| ½ | teaspoon |
mustard seeds
|
|
| 1 | teaspoon |
turmeric
|
|
| 1 | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
cayenne pepper
|
|
| 2 | cups |
water
|
|
| 1 | cup |
yogurt, plain
|
|
| ⅔ | cup |
green peas
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
|
|
| 45 | ml |
vegetable oil
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cumin seeds
|
|
| 2.5 | ml |
mustard seeds
|
|
| 5 | ml |
turmeric
|
|
| 5 | ml |
coriander
ground |
|
| 2.5 | ml |
cayenne pepper
|
|
| 473 | ml |
water
|
|
| 237 | ml |
yogurt, plain
|
|
| 158 | ml |
green peas
cooked |
|
Directions
Peel potatoes and dice as evenly as possible.
Heat oil and add spices when warm.
Let simmer for 2 to 3 minutes, then add potatoes and stir well to coat with oil and spices.
Continue for 5 to 10 minutes so potato cubes are slightly crisp.
Add water, lower heat and simmer slowly for 30 minutes, stirring occasionally, until potatoes are tender.
Add yogurt and peas, heat for another 5 minutes and serve.
