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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Wonderful recipe, not difficult to make and good either hot or cold. We love it and serve with all different cusines not just Indian. Ingredients:
6 large potatoes |
1/4 cup vegetable oil |
2 teaspoons black mustard seeds |
1 teaspoon gingerroot, finel chopped |
4 ounces diced green chilies |
1/2 teaspoon ground coriander |
1/4 teaspoon turmeric |
1 tablespoon curry powder |
2 teaspoons salt |
1 tablespoon lemon juice |
2 tablespoons cilantro, minced |
1 cup plain yogurt |
Directions:
1. Place potatoes in a large sauce pan.
2. Cover with boiling water.
3. Cover pot.
4. Simmer for 30 minutes or until potatoes are tender.
5. Remove from pan.
6. Cool slightly.
7. Peel and cut into 1 inch cubes.
8. Set aside.
9. Heat vegetable oil in a large skillet.
10. Add mustard seeds.
11. Cook over low heat until they start to pop.
12. Add chilies, coriander, ginger, tumeric, curry powder and salt.
13. Cook over low heat stirring for 1 minute.
14. Add potatoes and toss well to coat.
15. Sprinkle with lemon juice and cilantro.
16. Stir yogurt into potatoes.
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