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Nutrition Facts
Serving Size 1 (227g) Recipe makes 6 servings
Calories 192
Calories from Fat 46		(24%)
Amount Per Serving		%DV
	Total Fat 5.2g	8%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 14mg		0%
Potassium 842mg		24%
Total Carbohydrate 34.0g		11%
	Dietary Fiber 5.0g	19%
	Sugars 3.5g
Protein 4.3g		8%
detailed view... how is this calculated?

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Recipe #137219 | 55 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Elmotoo
Sep 13, 2005

I've had this long enough to forget where it came from. Thought I'd share....

SERVES 6 (change servings and units)

Ingredients

6 cups potatoes (avoid russet potatoes as they don't hold up well)
1/2 teaspoon fenugreek seeds
2 tablespoons oil
1 large onion, coarsely chopped
3 tablespoons ginger, minced
4 peeled garlic cloves, minced
1 teaspoon coriander
1 1/2 teaspoons cumin
2 teaspoons curry powder
1 teaspoon turmeric
2 tomatoes, coarsely chopped
1-2 dried hot pepper, left whole
water, as needed

Directions

1
Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly.
2
While the potatoes are cooking, saute the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them.
3
Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saute briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together, about 30 minutes.
4
Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.

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Featured Reviews for This Recipe

From: Maito

On Dec 21, 2008

This is a great quick recipe, especially if you microwave the potatoes. The only things I did differently were to use less than half the oil and to add peas, DH's favorite for Indian food. Served 3-4 people as a very yummy main course.

0 people found this review helpful

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From: Sarah_Jayne

On Aug 8, 2008

This was easy to make and very filling. However, maybe I need something wrong but we ended up thinking that the sauce had a bitter taste. I served it with some mango chutney and when we mixed a bit of that with the curry on our plate it 'fixed' the problem. Perhaps it was the curry powder I used or something like that but in the future I would add just a tiny bit of something to sweeten things up. Made for the vegetarian and vegan swap.

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From: DR. House

On Jan 26, 2006

Did a bit of tweaking for our tastes. I added peas and tofu to make a main dish for us. Tossed in a bit of chili ginger sauce, powdered red pepper, sweet paprika, a slight hit of Garam Masala and plain fat free yogurt instead of water. The dish would have been a five star without the changes. I just kicked it up some notches for our taste this time.

2 people found this review helpful

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From: Messy44

On Sep 13, 2007

I adopted this chef for PAC Fall 2007 and I am so glad I did!!! I loved this recipe! Very easy to make and a nice mild curry flavor. I could not find fenugreek seeds in my area, so I used 1/4 tsp. ground fenugreek instead. I made no other changes. My family enjoyed this and it was a refreshing change for us on a weeknight. I was not sure how much water to add. Next time I will add just a bit more water to make more sauce, and will add 2 dried peppers (I chose to add just one for my first attempt). This one is going in the book. Thanks, Elmotoo!

1 person found this review helpful

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