Dry Potato Curry Recipe

Ingredients

1 lb potato; red skins
1 salt to taste
2 tablespoon vegetable oil
1 teaspoon mustard seeds
1 onion; finely sliced
2 garlic cloves
1 (1 inch) piece gingerroot; fresh grated
1 green chile; seeded, chopped
1 teaspoon ground turmeric
1/2 teaspoon red (cayenne) pepper
1 teaspoon ground cumin
1/4 cup green pepper; strips to garnish



Method

Cut Potatoes into 3/4 inch chunks.
Cook potatoes in boiling salted water 6 to 8 minutes, until just tender.
Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown.
Stir in garlic and gingerroot; cook 1 minute more.
Add cooked potatoes, chile, turmeric, cayenne and cumin.
Stir well.
Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices.
Serve hot, garnished with bell pepper strips.