Potato Curry
Monday, April 6, 2009 3:45Ingredients
6-7 large potatoes
2 medium sized onions
½ tsp chilli powder
½ tsp turmeric powder
½ tsp cumin powder
½ tsp coriander powder or a small
handful of coriander leaves, finely chopped
½ tsp garam masala
½ tbsp oil
Mustard seeds (optional)
Curry leaves
Salt to taste
Method
Pierce the potatoes with a sharp knife and boil in water to which a little salt has been added.
Peel and chop the onions fine while waiting for the potatoes to cook.
Cool, drain and peel the potatoes. Crumble two into small pieces and cut the others into pieces about two inches big.
Heat the oil in a vessel and toss in the mustard seeds. Add the onions and allow them to cook on a lowered flame until they become soft and transparent.
Add the potatoes and roast them a little in the oil, the small pieces first, the big ones later. Add the curry leaves and enough water to cover the potatoes.
Add the spices and simmer on a low flame for a few minutes until the curry begins to thicken.
Sprinkle the coriander leaves, simmer for another minute or so and serve hot, with rice or bread.
