Vegetarian Epicure's Potato Curry Recipe #310774
This is a very simple, basic curry recipe, great for a beginer in Indian cooking (like me), but its still delicious. Recipe was adapted from the: "vegetarian epicure" by anna thomas.
by lynnski / LA
1¼ hours | 15 min prep
SERVES 4
- 6 medium russet potatoes
- 3 tablespoons butter or ghee or oil
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon mustard seeds or ground mustard
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cayenne pepper
- 2 cups water
- 1 cup yogurt
- 2/3 cup sweet peas
- Peel the potatoes and dice them evenly.
- In a wok, or large fry pan, heat the butter or oil and add the spices; let them simmer for 3 minutes, then add the potatoes and stir-fry them until they are coated with the spices and getting crisp, about 5 to 10 minutes.
- Add 2 cups of water, lower the heat, and simmer slowly for about 1/2 hour, giving an occasional gentle stir.
- When the potatoes are tender, add the yogurt and defrosted peas and heat everything up for a few minutes, and serve.
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5 stars