Curried Potatoes
"indian potatoes used in dosa potatoes"
photo by Bonnie G #2
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 6 cups potatoes, cooked
- 1 teaspoon mustard seeds
- 1 tablespoon sesame oil
- 2 tablespoons garlic, minced
- 2 chilies, minced
- 1⁄2 teaspoon turmeric
- 1 teaspoon curry powder
- 1 tablespoon lemon juice
- 1 tablespoon cilantro
- 1 onion, sliced in quarter moons
- 1 teaspoon salt
- 1 tablespoon ginger, minced
directions
- heat oil
- add mustard seeds and onions
- fry until seeds pop
- add garlic and spices and ginger.
- mash the potatoes into oil and spices may need to add water to keep from sticking
- lastly add lemon juice.
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Reviews
-
These potatoes were good. I added lots more lemon. I wasn't sure about the sesame oil both at a higher temperature for cooking in and also in Indian potatoes, so I sauteed in canola oil and saved the sesame oil for finishing. That way we could try it on part of the dish first. It gave it more of a Chinese flavor (we definitely preferred it without). I think adding water would have been a good idea, I didn't have sticking problems, but the finished product is a bit dry. Broth would probably be a good sub too, if you have some in the frig. -
DH is always after me to make curry of some kind so that these potatoes would be a good introduction and was I right. All the directions were clear and easy - I did cut the recipe in half for just the two of us -otherwise made just as directed. I was concerned that all the spices might have been a little to much - but no problem, they all complemented each other. and was fast to put together. Made for Fall PAC 2012
RECIPE SUBMITTED BY
<p style=text-align: center;>Hi! If you're looking for grandmas recipe, it might be here .</p>
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