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February 2008
Kadai aloo (Potato curry)
Lenten recipe
| 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) |
| 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. |
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