| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 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 (up to) |
| 4 |
ts |
Vegetable oil |
| 1 |
pn |
Salt (to taste) (up to) |
| 3 |
|
Peppers (optional) |
INSTRUCTIONS
CURRY POWDER
OTHER INGREDIENTS
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 <jdart@tss.com>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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