| Yield | |
|---|---|
| Prep Time | 30 minutes |
| Topics | Potatoes |
See Kathryn Tempas' short article on potato curries.
This next potato curry may have a few spices that are not in your cupboard, but never fear. At the co-op, you can purchase small quantities and give it a try. Look for garam masala, a spice blend, in the smaller spice containers.
Heat oil in a heavy-bottomed saucepan.
Add the mustard seeds, cover and wait for them to pop. Then add the cumin seeds and sizzle a few seconds.
Mix in the potato pieces and stir-fry until light brown.
Stir in the spice blend and tomatoes and cook until the liquid has been absorbed. Pour in the water and bring to a boil. Reduce heat to low and simmer for 2 minutes.
Serve with basmati rice. Optional garnishes include roasted cashews and cilantro. Serves 4.
*I sometimes boil the potatoes ahead of time; this makes the curry come together quickly for dinner. The potato skins will slip off easily after boiling.
