Kadai aloo (Potato curry)

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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.

Courtesy of CRS’s Operation Rice Bowl 2008
© 2008 Jupiterimages Corporation.

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