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Dry Potato Curry

I.am.Vegetarian's picture
Ingredients
  Potatoes 1 1⁄2 Pound, peeled and cut into chunks
  Salted water 1 Pint
  Salt 1 Teaspoon (Leveled)
  Vegetable oil 2 Tablespoon
  Butter/Margarine 1 Ounce
  Onion 1 Large, chopped
  Curry powder 2 Tablespoon (Leveled)
  Lemon/2 teaspoons tamarind mixed with 3 tablespoons hot water 1 Small, grated rind and juiced
  Green pepper 2 Ounce, finely chopped
  Garlic 1 Clove (5 gm), crushed with 1 level teaspoon salt (optional) (1 Small Clove)
  Salted peanuts 4 Ounce
Directions

MAKING
1) Cook the potatoes for 7 minutes until partially done and drain well.
2) Heat fat over low heat and sauté onion and curry powder in it for 5 minutes.
3) Stir in potatoes, half lemon rind and the juice or tamarind and water.
4) Cook, covered for 10-15 minutes more, stirring occasionally and mix well with a chopstick or handle of a wooden spoon to prevent sticking, being careful not to mash the potatoes.
5) Mix in garlic, green pepper and half the nuts and again cook, covered for a few minutes.
6) Into a hot serving dish, pour the curry and top with remaining nuts.

SERVING
7) Serve hot, garnishing with cress and lemon slice, with a lentil or fruit curry, rice and a tray of relishes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Saute
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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