QandAs: Food

Dry Potato Curry

1 lb Potato; Red skins

Salt to taste 2 tb Vegetable oil

1 ts Mustard seeds

1 Onion; finely sliced

2 Garlic cloves

1 (1 inch) piece gingerroot;

- fresh grated 1 Green chile; seeded, chopped

1 ts Ground turmeric

1/2 ts Red (cayenne) pepper

1 ts Ground cumin

1/4 c Green pepper; strips

- to garnish if desired Cut Potatoes into 3/4 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.

You now know how to make Dry Potato Curry! Be sure to comment on this recipe below.