Recipe - Meatless Fried Potato Curry

1 One half pound New potatoes
4 ounce Chopped onions

GROUP 1 (BELOW
1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
12 Peppercorns
One half ounce Almonds
2 Brown cardamom pods
Some nutmeg
One half ounce Grated coconut
1 teaspoon Poppy seeds
6 Cloves

GROUP 2 (BELOW
One half ounce Fresh ginger
10 Cloves garlic

GROUP 3 (BELOW
1 teaspoon Red pepper
One half teaspoon Turmeric
5 Green cardamoms, crushed
2 teaspoon Salt

REMAINDER
1 cup Yogurt
One half cup Water
1 tablespoon Chopped fresh coriander or
parsley
2 Finely chopped chillies

Source mmr@cs.rit.edu (Margaret Reek

Soak the potatoes in 2 1/12 cup water and 1 tsp salt for 20 minutes. Dry. Fry
potatoes on medium heat in butter until browned on both sides. Roast all
items in group 1 separately. Grind group 1 with group 2, with a little
water, into a fine paste. Brown onions in butter. Add group 3 and paste
made from groups 1 & 2. Cook on slow fire Beat in half the yogurt. Add
fried potatoes and cook 5 minutes. Add rest of yogurt and One half cup water. Cook
on slow fire for 20 minutes. Garnish with coriander and chillies, if
desired.

Posted to JEWISHFOOD digest V97 #013, by alotzkar@direct.ca (Al) on Tue,
14 Jan 1997.