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Title: South Indian Potato Curry
Categories: Spice Indian Vegetable Curry
Yield: 1 Servings
| Curry powder | ||
| 1 | ts | Fenugreek |
| 1 | ts | Cumin seeds |
| 1 | ts | Coriander seeds |
| 1 | ts | Black peppercorns |
| 1 | ts | Mustard seeds |
| 1 | ts | Hot chili powder |
| 3 | ts | Turmeric |
| 3 | lg | Russet potatoes |
| 4 | ts | Vegetable oil |
| 1 | pn | Salt (to taste) |
| 3 | Serrano peppers (optional). |
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".
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".
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.
Jon Dart previous next