Dry Potato Curry Recipe
Ingredients
| Potatoes | 1 1/2 Pound, cut in to chunks | |
| Water | 1 Pint, salted | |
| Salt | 1 Teaspoon (Leveled) | |
| Vegetable oil | 2 Tablespoon | |
| Butter/Margarine | 1 Ounce | |
| Onion | 1 Large, chopped | |
| Curry powder | 2 Tablespoon (Leveled) | |
| Grated rind and juice of 1 small lemon or | ||
| 2 teaspoons tamarind mixed with 3 tablespoons hot water | ||
| Green pepper | 2 Ounce, finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Salt | 1 To taste | |
| Salted peanuts | 4 Ounce | |
Directions
MAKING
1) Cook the potatoes for 7 minutes until partially done and drain well.
2) Heat fat over low heat and sauté onion and curry powder in it for 5 minutes.
3) Stir in potatoes, half lemon rind and the juice or tamarind and water.
4) Cook, covered for 10-15 minutes more, stirring occasionally and mix well with a chopstick or handle of a wooden spoon to prevent sticking, being careful not to mash the potatoes.
5) Mix in garlic, green pepper and half the nuts and again cook, covered for a few minutes.
6) Into a hot serving dish, pour the curry and top with remaining nuts.
SERVING
7) Serve hot, garnishing with cress and lemon slice, with a lentil or fruit curry, rice and a tray of relishes.
1) Cook the potatoes for 7 minutes until partially done and drain well.
2) Heat fat over low heat and sauté onion and curry powder in it for 5 minutes.
3) Stir in potatoes, half lemon rind and the juice or tamarind and water.
4) Cook, covered for 10-15 minutes more, stirring occasionally and mix well with a chopstick or handle of a wooden spoon to prevent sticking, being careful not to mash the potatoes.
5) Mix in garlic, green pepper and half the nuts and again cook, covered for a few minutes.
6) Into a hot serving dish, pour the curry and top with remaining nuts.
SERVING
7) Serve hot, garnishing with cress and lemon slice, with a lentil or fruit curry, rice and a tray of relishes.
Chef
