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LOCATION: Recipes >> Indian >> Potato Curry 02

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Potato Curry

500g boiling potatoes
3 tbsp oil
1 tsp black mustard seeds
1 tsp turmeric
1 tsp paprika
1 tsp ground cayenne
1 tsp salt
1 pinch asafoetida powder
grinding of black pepper
water if desired

Wash potatoes but do not peel if so desired. Cut each potato into
half lengthways, the cut crossways into 1 inch thick slices. Boil
until just tender.

Heat oil in a wok and add mustard seeds. When they start to pop,
add the other spices and toss in potatoes. Toss to combine. You're
done. If you prefer a moister curry, add 1/2 a cup of water or
so, and cook until the water has been absorbed.

Oven variation:

Don't boil the potatoes. Toss the raw potato in a bowl with the
spices and oil and turn out onto a baking tray. Bake at about 350
F for an hour and you have crispy roasted Indian spiced potato.
Goes well with dhal and rice for dinner.

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