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POTATO CURRY




Source of Recipe


Newspaper Clipping






List of Ingredients



• 6 medium russet potatoes
  
• 3 Tbsp. oil
  
• 1 tsp. salt
  
• 1 tsp. cumin seeds
  
• 1/2 tsp. ground mustard (or seeds)
  
• 1 tsp. turmeric
  
• 1 tsp. ground coriander
  
• 1/2 tsp. ground cayenne pepper
  
• 2 cups water
  
• 1 cup yogurt
  
• 2/3 cup cooked (not mushy) peas
  






Instructions



1. Peel potatoes and dice as evenly as you can. Heat oil, and when warm, add spices. Let them simmer for 2-3 min., then add potatoes and immediately stir them around and turn them over until all seem evenly coated with oil and spices. Continue this process for about 5-10 min. more, so that some of the potato cubes are a little crisp. Add 2 cups of water, lower heat, and simmer slowly for about 1/2 hour, giving an occasional gentle stir. Potatoes should be tender. Add yogurt and green peas, and heat together for another 5 minutes or so, and serve.