and Potato Curry
Resource Center - Boston, USA
Don't be put off by the list of ingredients.
You can mix up 3 or 4 recipes worth of the dry spices at a time
and you will have them for future use.
- vegetable oil, 4 tablespoons (or "as needed")
- black mustard seeds, 1/2 teaspoon
- cinnamon, 1 teaspoon
- cardamom, ground, 1/2 teaspoon
- cumin, ground, 1 1/2 teaspoon
- coriander, ground, 1 1/2 teaspoon
- fennel seeds, ground, 1/2 teaspoon
- turmeric, 1/2 teaspoon
- cayenne, 1/2 teaspoon
- salt, 1 teaspoon
- garlic, minced, 3 cloves
- ginger root, grated 2 teaspoons
- onion, chopped, 1 large
- chickpeas (garbanzos) 1 cup dry
- potatoes, cubed, 3 cups
- tomatoes, chopped, 2 medium
- water, 1 cup
- Possible Garnishes:
bananas, shredded coconut, toasted cashews, raisins, chutney,
- Serve with:
basmati rice (or other appropriate grain)
Soak the chickpeas overnight (or as you normally do).
Chickpeas from a can are fine too, and quicker.
Heat the oil in a skillet (I start with a couple of tablespoons,
then add a little more if it gets too dry along the way).
Add the mustard seeds and heat them until they start to pop.
* Add the rest of the spices and cook on low for a couple of
Add the onions and saute until translucent.**
Add the potatoes and chickpeas, stir them, and cook a few
Add the water, cover the pan, and simmer for about 20 minutes,
The potatoes should be tender but not completely cooked now.
Add the tomatoes, stir, and cover for another 10 or 15 minutes.
Serve with rice and garnish as desired.
A word to the wise: cover the skillet during this step; those
mustard seeds can fly!
"New Recipes" considers the mustard seeds optional;
they seem to provide much of the hotness of this recipe.
This is misleading because you've just coated the onions with
a yellow-brown spice mix, and you're more perceptive than I
if you can see that they're translucent through all that!
You just have to know what the _texture_ of translucent onions
is like; they will soften and slide around more than the raw