Thursday, March 18, 2010

Potato curry

ginger, curcuma, chili, and onion for the curry

Potato curry—adapted from several recipes I found on food blogs

8 potatoes
4 TBSP olive oil
2 onions, sliced
2 inches ginger, peeled, minced
2 curcuma (turmeric) roots, peeled, minced
2 chilies, minced
1 TBSP cumin powder
1 TBSP coriander powder
1 tsp garam masala
1 TBSP mustard seeds
1 tomato, chopped
4 tsp salt
1 can coconut milk
green onions

Heat 1/2 of the oil over medium-high heat and fry the potatoes until they acquire several tiny browned spots and a crust (this helps them stay together during cooking). Remove them to a big bowl and add the rest of the oil to the pan along with the onions. Fry until the onions turn caramel brown. Add ginger, curcuma, and chilies and fry for an additional 30 seconds. Add cumin, coriander, garam masala, and mustard seeds all at once, and stir rapidly for 15 seconds. Add tomatoes, coconut milk, salt, and the fried potatoes, and bring to a boil. Reduce heat and simmer very gently, covered, for 35 minutes or until the potatoes are fully cooked. Check during cooking to make sure the gravy is not sticking and burning. Top with a hefty pile of cilantro, green onions, and chilies.

This curry tastes even better the next day.
Post a Comment