Indian Potato Curry
Here is another recipe from my curry archives. It is a South Indian-style
potato curry, adapted from Julie Sahni's "Classic Indian Vegetarian
and Grain Cooking".
- 1 tsp fenugreek
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 tsp hot chili powder
- 3 tsp turmeric
To make curry powder (enough for 2-3 curries) grind the first 5 ingredients
in the curry powder list in a food grinder or mortar, then add the
chili powder and turmeric and mix well. I keep a spare coffee grinder
which is used only for spices - I don't suggest using your regular
coffee grinder unless you like "curry coffee".
- 3 large russet potatoes
- 3-4 Tsp vegetable oil
- pinch salt (to taste)
- 2-3 Serrano peppers (optional).
Wash the potatoes and scrub a little to remove dirt. Place in
just enough water to cover them and boil for 30 minutes. Remove
the potatoes and peel off the skins (carefully, they will be hot!).
Cut the potatoes into slices, sprinkle liberally with the curry
powder. Add salt if desired. Chop up the peppers and add them to
the mix. Fry the potatoes in hot oil for around 5 more minutes.