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Ingredientes
- 1 tsp Fenugreek
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 1 tsp Black peppercorns
- 1 tsp Mustard seeds
- 1 tsp Warm chili pwdr
- 3 tsp Turmeric
- 3 lrg Russet potatoes
- 3 x -(up to)
- 4 tsp Vegetable oil
- 1 pch Salt (to taste)
- 2 x -(up to)
- 3 x Peppers (optional)
Direcciones
- Here is another recipe from my curry archives. It is a South Indian-style potato curry, adapted from Julie Sahni's "Classic Indian Vegetarian and Grain Cooking".
- To make curry pwdr (sufficient for 2-3 curries) grind the first 5 ingredients in the curry pwdr list in a food grinder or possibly mortar, then add in the chili pwdr and turmeric and mix well. I keep a spare coffee grinder that is used only for spices - I do not suggest using your regular coffee grinder unless you like "curry coffee".
- Wash the potatoes and scrub a little to remove dirt. Place in just sufficient water to cover them and boil for 30 min. Remove the potatoes and peel off the skins (carefully, they will be warm!). Cut the potatoes into slices, sprinkle liberally with the curry pwdr. Add in salt if you like. Chop up the peppers and add in them to the mix. Fry the potatoes in warm oil for around 5 more min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 4 servings | |
| Calories 278 | |
| Calories from Fat 48 | 17% |
| Total Fat 5.5g | 7% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 62mg | 3% |
| Potassium 1243mg | 36% |
| Total Carbs 53.08g | 14% |
| Dietary Fiber 4.9g | 16% |
| Sugars 1.89g | 1% |
| Protein 6.76g | 11% |
