Meatless fried potato curry

1 Servings

Ingredients

Quantity Ingredient
1½ pounds New potatoes
4 ounces Chopped onions
1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
12 Peppercorns
½ ounce Almonds
2 Brown cardamom pods
Some nutmeg
½ ounce Grated coconut
1 teaspoon Poppy seeds
6 Cloves
½ ounce Fresh ginger
10 Cloves garlic
1 teaspoon Red pepper
½ teaspoon Turmeric
5 Green cardamoms, crushed
2 teaspoons Salt
1 cup Yogurt
½ cup Water
1 tablespoon Chopped fresh coriander or parsley
2 Finely chopped chillies

Directions

GROUP 1 (BELOW

GROUP 2 (BELOW

GROUP 3 (BELOW

REMAINDER

Source - mmr@... (Margaret Reek Soak the potatoes in 2 1/12 c water and 1 tsp salt for 20 minutes. Dry. Fry potatoes on medium heat in butter until browned on both sides. Roast all items in group 1 separately. Grind group 1 with group 2, with a little water, into a fine paste. Brown onions in butter. Add group 3 and paste made from groups 1& 2. Cook on slow fire Beat in half the yogurt. Add fried potatoes and cook 5 minutes. Add rest of yogurt and ½ c water. Cook on slow fire for 20 minutes. Garnish with coriander and chillies, if desired.

Posted to JEWISH-FOOD digest V97 #013, by alotzkar@... (Al) on Tue, 14 Jan 1997.

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