Potato Curry Recipe

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Potato Curry Recipe - Serves 4

Taste Rating = 8 Heat Rating = Hot

Ingredients

500g (1 lb) potatoes, peeled and cut into 1cm (1/2 inch) cubes
1/2 teaspoon (2.5ml) salt
2 tablespoons (30ml) vegetable oil
1/2 teaspoon (2.5ml) cumin seeds
1/2 teaspoon (2.5ml) fenugreek seeds
Large pinch of asafoetida
2 medium tomatoes, finely chopped
4 fresh chillies, finely chopped
1 teaspoon (5ml) chilli powder
1/2 teaspoon (2.5ml) ground turmeric
2 teaspoons (10ml) ground coriander

Method

Boil a large saucepan of water, add the potatoes and salt, bring back to the boil, boil until the potatoes are cooked (7-9 minutes), drain the potatoes and set aside
Heat the vegetable oil over a high heat in a large frying pan or saucepan
Add the cumin seeds, fenugreek seeds and asafoetida to the frying pan (or saucepan) and fry until the seeds start to pop (1-2 minutes), stirring a few times
Add the potato, tomato and fresh chillies and mix well
Sprinkle in the chilli powder, turmeric and ground coriander and mix well
Add 1/2 cup (125ml or 4 fl oz) of boiling water, mix well, bring to a gentle simmer, reduce the heat, cover and simmer for about 10 minutes, stirring now and again (this is a dry curry and the liquid should disappear during this final part of cooking – be careful to make sure that the curry does not stick and burn)
Serve hot

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Recipe submitted by D Tanti on 15 March 2010

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