Category: Potatoes
Rating: 3.74
Servings: 4


1 lb potato; red skins
1 salt to taste
2 tablespoon vegetable oil
1 teaspoon mustard seeds
1 onion; finely sliced
2 garlic cloves
1 (1 inch) piece gingerroot; fresh grated
1 green chile; seeded, chopped
1 teaspoon ground turmeric
1/2 teaspoon red (cayenne) pepper
1 teaspoon ground cumin
1/4 cup green pepper; strips to garnish if des

Directions: How to Cook Dry Potato Curry

Cut Potatoes into 3/4 inch chunks. Cook potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown. Stir in garlic and gingerroot; cook 1 minute more. Add cooked potatoes, chile, turmeric, cayenne and cumin. Stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices. Serve hot, garnished with bell pepper strips.

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Recent comments and reviews for this recipe:

george bush writes:


Posted on 22 Jan 2008, 13:33 ET

Papa writes:

Make sure you finish it off with a few pints of cider!

Posted on 25 Sep 2008, 05:56 ET

ratna writes:

yummy taste

Posted on 29 Nov 2010, 03:15 ET

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