Potato Curry

Seebee's Note:

Soft and satisfyingly flavorful. You can adjust the level of spiciness to taste.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 6 medium russet potatoes
• 3 tablespoons oil
• 1 teaspoon salt
• 1/2 teaspoon cumin seed
• 1/2 teaspoon black mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1/4-1/2 teaspoon cayenne (or ground black peppercorn)
• 1 1/2 cups water
• 2/3 cup frozen peas

Directions:

1. Peel and dice potatoes.
2. Heat oil and add spices.
3. Simmer for 2-3 minutes.
4. Add potatoes.
5. Immediately stir around until evenly coated.
6. Continue for 5-10 minutes until some cubes are a little crisped.
7. Add the water and lower the heat.
8. Simmer for 1/2 hour, stirring occasionally.
9. Add peas and simmer for an additional 5 minutes.
10. Serve hot.

Reviews

[White Rose Child]

Indeed, this cooked into a thick and spicy delight. I increased the spices (ex. cayenne!) by about half, and just sprinkled a little salt on at the end. BTW, we got six servings, great with Delicious Scrambled Tofu. Made for PAC.

[beckas]

I'm a novice when it comes to Indian cooking and this is the first Indian recipe that I've made that has turned out good. The potatoes have a nice flavor and this dish is similar tasting to what is served at my favorite Indian restaurant. I used 1/2 tsp cumin seeds and also added a chopped onion half way through the frying time. Thanks SeeBee for posting this recipe. I will make it again.

[Cluich]

Excellent! Almost exactly like I get at a local Indian restaurant. Like another reviewer, I also added extra cayenne pepper, but I really love extra heat.