Ingredients
-
30
-
1/2
-
1
-
2
-
1
-
1/2
-
1
-
1 1/2
-
4 - 6
-
1
-
-
-
-
-
Directions
Dry Potato Curry, I found this delicious recipe in the Margaret Fulton Cookbook. I didn’t have any mustard seeds, so subbed a teaspoon of English mustard; and subbed a teaspoon of curry powder for the garam masala. We had it with a Thai red prawn curry and steamed rice, but it is often served as a main dish for vegetarian meals. Edited 16 December to include salt and paprika in ingredients., Delicious. Smells fantastic! The specifics that used were: red potatoes and Earth Balance instead of ghee. I wonder if this would have been even better look and/or taste with black mustard seeds. I’ve seen recipes call for those specifically. It tasted great but could have used a little more pretty for the presentation. Perhaps next time some black mustard seeds and peas.
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Steps
|
1
Done
|
Heat Ghee in Large Saucepan and Fry Mustard Seed Until It Pops. |
|
2
Done
|
Add Onion, Fresh Coriander, Turmeric, Chili Powder, Paprika and Salt. |
|
3
Done
|
Mix Well and Then Stir in the Potatoes. |
|
4
Done
|
Stir For a Few Minutes, Sprinkle With About 1/2 Cup of Water, Turn Heat Very Low, Cover and Cook For 25-20 Minutes or Until Potatoes Are Done. |
|
5
Done
|
Shake Saucepan Occasionally to Prevent Sticking. |
|
6
Done
|
Add Garam Masala and Lemon Juice About 10 Minutes Before the End of the Cooking Time. |
