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Meatless Fried Potato Curry

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CATEGORY CUISINE TAG YIELD
Grains Indian Indian 1 Servings

INGREDIENTS

1 1/2 lb New potatoes
4 oz Chopped onions
1 tb Coriander seeds
1 ts Cumin seeds
12 Peppercorns
1/2 oz Almonds
2 Brown cardamom pods
Some nutmeg
1/2 oz Grated coconut
1 ts Poppy seeds
6 Cloves
1/2 oz Fresh ginger
10 Cloves garlic
1 ts Red pepper
1/2 ts Turmeric
5 Green cardamoms, crushed
2 ts Salt
1 c Yogurt
1/2 c Water
1 tb Chopped fresh coriander or parsley
2 Finely chopped chillies

INSTRUCTIONS

GROUP 1 (BELOW
GROUP 2 (BELOW
GROUP 3 (BELOW
REMAINDER
Source - mmr@cs.rit.edu (Margaret Reek
Soak the potatoes in 2 1/12 c water and 1 tsp salt for 20 minutes. Dry. Fry
potatoes on medium heat in butter until browned on both sides. Roast all
items in group 1 separately. Grind group 1 with group 2, with a little
water, into a fine paste. Brown onions in butter. Add group 3 and paste
made from groups 1 & 2. Cook on slow fire Beat in half the yogurt. Add
fried potatoes and cook 5 minutes. Add rest of yogurt and 1/2 c water. Cook
on slow fire for 20 minutes. Garnish with coriander and chillies, if
desired.
Posted to JEWISH-FOOD digest V97 #013, by alotzkar@direct.ca (Al) on Tue,
14    Jan 1997.

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