Recipe by JoyfulCook
This is a simple yet delightfully tasty curry. It is refreshing in the fact that nothing spoils the wonderful taste of potatoes. It is often served with other curried or spicy meat dishes or vegetarian.
Top Review by tigerduck
This is a lovely, spicy curry and I love the fact that it uses storecupboard ingredients - provided that you've got all the Indian spices. I had this for dinner as a main course together with a tablespoon of yogurt. I cooked the potatoes in a skillet, first covered, then uncovered. That way most of the liquid vaporized and I didn't need to use cornstarch. I loved the fresh mint in it, but would chop it only roughly next time in order to taste it better in the hot curry. I used lime juice, as I was out of lemon. My rating is based on serving the curry as a main meal and I may have given it five stars if - as suggested - served as a side dish. Thank you for a lovely, inexpensive curry.
- 2 lbs potatoes
- 2 tablespoons oil or 2 tablespoons ghee
- 1 teaspoon mustard seeds, brown
- 2 onions, finely chopped
- 4 teaspoons ginger, fresh grated
- 2 teaspoons turmeric
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 1⁄2-1 teaspoon chili powder, according to taste
- 1⁄3 cup of fresh mint, chopped
- 1 teaspoon salt
- 1 1⁄2 cups water, hot
- 3 tablespoons lemon juice
Directions See How It's Made
- Peel and cube potatoes in 1 1/2 inch dice. Heat oil in medium pan.
- Cook mustard seeds until they start to pop. Add the onion and ginger stirring well, then add the turmeric, cumin and chili powder; stir quickly.
- Add potatoes, salt and water; simmer until nearly done. Add the garam masala and lemon juice. Cook for a further few minutes; slightly thicken with corn flour if necessary.
- Garnish with the mint, serve either with other curries, rice, or just with rice and Dahl.