Category: Potatoes
Rating: 3.28
Servings: 4


1 teaspoon fenugreek
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon hot chili powder
3 teaspoon turmeric
3 large russet potatoes (up to)
4 teaspoon vegetable oil
1 pinch salt (to taste) (up to)
3 peppers (optional)

Directions: How to Cook South Indian Potato Curry

Here is another recipe from my curry archives. It is a South Indian-style potato curry, adapted from Julie Sahni's "Classic Indian Vegetarian and Grain Cooking".

To make curry powder (enough for 2-3 curries) grind the first 5 ingredients in the curry powder list in a food grinder or mortar, then add the chili powder and turmeric and mix well. I keep a spare coffee grinder which is used only for spices - I don't suggest using your regular coffee grinder unless you like "curry coffee".

Wash the potatoes and scrub a little to remove dirt. Place in just enough water to cover them and boil for 30 minutes. Remove the potatoes and peel off the skins (carefully, they will be hot!). Cut the potatoes into slices, sprinkle liberally with the curry powder. Add salt if desired. Chop up the peppers and add them to the mix. Fry the potatoes in hot oil for around 5 more minutes.

Jon Dart


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,

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