Monday, February 9, 2009

Potato Curry

Indian Potato Curry

4 medium potatoes (cook them in microwave first, approx 8 mins)
3-4 Tb. olive oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp chili powder (to taste)
dash cayenne pepper
dash salt

Cube potatoes (I leave skin on) after they have been cooked in
Heat olive oil. Add mustard and cumin seeds, cook until they splutter
(crackle and pop) then add potato and stir.
Add chili powder, cayenne pepper, salt and stir well. Extra oil may
be needed to prevent burning and add to flavor.
Cook over medium-high heat until potatoes begin to brown and crisp on
the outside. I cook them as long as possible without burning it!

This yummy side dish pairs well with sambar, rasam, and dal rice.

Rating: 5 stars

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