Dry Potato Curry
photo by Debi9400
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 30 g ghee or 30 g butter
- 1⁄2 teaspoon mustard seeds
- 1 medium onion, finely chopped
- 2 tablespoons coriander, chopped or 2 tablespoons mint leaves
- 1 teaspoon turmeric
- 1⁄2 teaspoon chili powder (optional)
- 1 teaspoon paprika
- 1 1⁄2 teaspoons salt
- 4 -6 potatoes, peeled and cubed
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
directions
- Heat ghee in large saucepan and fry mustard seed until it pops.
- Add onion, fresh coriander, turmeric, chili powder, paprika and salt.
- Mix well and then stir in the potatoes.
- 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.
- Shake saucepan occasionally to prevent sticking.
- Add garam masala and lemon juice about 10 minutes before the end of the cooking time.
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Reviews
-
Oooh - this was really yummy and really easy to do. I used powdered coriander as I didn't have seeds; not mint. I didn't have Garam Masala so used a Thai Red Curry Paste which, far as I can tell, is very similiar. Otherwise I didn't change a thing and this is definitely going into my Favourites Cookbook.
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Delicious. Smells fantastic! The specifics that I 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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Tweaks
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This was a really fast and delicious recipe. I took Sussan's tip and used some hearty whole grain mustard in place of the mustard seeds, I also used about 1/2 to 3/4 cups vegetable boullion while cooking to help create a saucy sauce - everything else was the same. This was so simple and easy to prepare - we loved it and I know we are going to make this a standard when it's Indian night here in our household! :)
RECIPE SUBMITTED BY
NotQuiteVegetarian
Australia