| 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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