| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Indian | 4 | Servings |
INGREDIENTS
| 1 | lb | Potato; Red skins |
| Salt to taste | ||
| 2 | tb | Vegetable oil |
| 1 | ts | Mustard seeds |
| 1 | Onion; finely sliced | |
| 2 | Garlic cloves | |
| 1 | (1 inch) piece gingerroot; fresh grated | |
| 1 | Green chile; seeded, chopped | |
| 1 | ts | Ground turmeric |
| 1/2 | ts | Red (cayenne) pepper |
| 1 | ts | Ground cumin |
| 1/4 | c | Green pepper; strips to garnish if desired |
INSTRUCTIONS
Cut Potatoes into 3/4 inch chunks. Cook potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown. Stir in garlic and gingerroot; cook 1 minute more. Add cooked potatoes, chile, turmeric, cayenne and cumin. Stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices. Serve hot, garnished with bell pepper strips.
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