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Recipes
February 2008
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Kadai aloo (Potato curry)
Lenten recipe
Ingredients:
4
large potatoes, cut into cubes with skin on
½
tsp ginger
½
tsp coriander
¼
tsp turmeric
¼
tsp pepper
½
tsp cumin
Juice from 1/2 lime
1
onion, thinly sliced
1
red pepper, thinly sliced
2
jalapeño peppers, diced
3
cloves garlic, finely chopped
1
tomato, diced
2
Tbsp oil
Salt (to taste)
Directions
1
Boil potatoes until soft, then drain water and allow to cool.
2
Mix all dry spices and lime juice in a bowl with potatoes, and set aside.
3
In a large pan, sauté garlic, onions, red pepper, and jalapeños in oil until they are tender. Add tomatoes and cook for 3 minutes.
4
Add seasoned potatoes and cook for 5 minutes or until mixture is hot. Add salt to taste. Serve hot. Optional: Garnish with chopped cilantro.
Servings
Serves 6
Courtesy of CRS's
Operation Rice Bowl 2008
© 2008 Jupiterimages Corporation.
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