Creamy Potato Curry
Serves 5
Recipe By: Camellia Panjabi
Published in: 50 Great Curries of India
1 1/4 pounds medium potatoes (each about 3 inches long)
1/4 teaspoons turmeric
1 teaspoons salt
Juice of 1/4 lime or 1/4 lemon
2 cup plain yogurt
1/2 cup light cream or half and half
1 1/2 tablespoons finely chopped fresh ginger
4 clove garlic
1 tablespoons finely chopped green chiles
1 teaspoons salt
1/4 teaspoons ground mace
1/4 teaspoons ground cardamom
1 teaspoons sugar
2 teaspoons butter
1 teaspoons ground black pepper
3 tablespoons grated cheddar cheese
1/2 cup finely chopped onion
1/2 teaspoons black cumin seeds (shahjeera) -- optional
1 tablespoons chopped fresh mint leaves
Peel potatoes and cut into slices across width, about 2/3-inch thick.
Parboil in a pot of boiling water with turmeric, salt and lime juice.
Remove from heat after 3 minutes and drain. Fill pot with cold tap
water to cool potatoes, then drain water again. [censored] potatoes gently
with a fork.
Make marinade in a separate cooking pot: Put in the yogurt; then beat
or whisk it. Add cream, ginger, garlic, green chiles and salt. Add
potatoes and leave for at least 15 minutes.
Put this pot over a low heat and add mace, cardamom, sugar, butter,
pepper, cheese and chopped onion. Stir, then add 1 1/2 cups water.
Bring to simmer and add black cumin seeds.
Cook, uncovered, on very low heat until potatoes are done (about 5-7
minutes). When serving, you can reheat in same pot, or put into an
oven-proof casserole dish and reheat just before serving. To finish,
sprinkle chopped fresh mint over the top.
Serve as part of an Indian meal with rice or roti, along with another
dryish meat, fish or vegetarian dish. Can also be served as part of a
Western meal.
--From ``50 Great Curries of India'' by Camellia Panjabi (Kyle Books)
Exported from A Cook's Books -- Recipe management for Macintosh
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