Culinary Adventures

This is an easy recipe but slightly time intensive. I used baked potatoes, ok actually semi baked potatoes. I was making corn bread and decided to bake some potatoes too along with it.

Ingredients

Russet potatoes – 4 medium
Onions – 2 medium diced
Dried red chilli – 1
Garlic clove – 1 crushed
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Turmeric powder – ¼ tsp
Oil – 4 tbsp
Salt to taste

Method

Bake the potatoes in the oven at 400^o for about 25 min. Peel and dice them when cool enough to handle.

Meanwhile heat the oil in a pan and add the garlic, chilli, cumin seeds and mustard seeds. After a few seconds add the onions and sauté till they become translucent.

Next add the turmeric powder, salt, potatoes and toss well. Pour about a cup of water and let simmer for 20 min, covered and stirring occasionally.

Garnish with chopped cilantro and serve hot with rice or roti.

Notes
The curry was delicious and worth the trouble. Even I liked it, and I am not too fond of potatoes. The potatoes did not become mushy and retained their shape.

                            

This entry was posted on Thursday, June 1st, 2006 at 10:12 pm and is filed under Potato, Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.