Potato Curry

Contributed By: L. R.


2 md Potatoes
2/3 c Oil
1 ts Onion seeds
1/2 ts Fennel seeds
4 Curry leaves
1 ts Ground cumin
1 ts Ground coriander
1 ts Chili powder
1 pn Turmeric
1 tsp Salt
1 1/2 tsp Aamchoor (Dried mango powder)


Peel and rinse potatoes. Using a sharp knife, cut each potato into 6
slices. Boil
the potato slices in a saucepan of water until just cooked, but not mushy
(test by
piercing with a sharp knife). Drain and set aside until required. In a
separate saucepan heat the oil. Reduce the heat and add the onion seeds, fennel seeds, and curry leaves, stirring. Remove the pan from the heat and add the ground cumin, coriander, chili powder, turmeric, salt, and aarmchoor, stirring well to combine. Return the pan to the heat and stir-fry the mixture for about 1 minute.
Pour this mixture over the cooked potatoes, mix together, and stir-fry over
a low heat for about 5 minutes. Transfer the potato curry to warm serving
and serve immediately.

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