(recipe donated by V. Korlipara)
Chana dal 1 tsp.
Urud dal 1 tsp.
Mustard seeds 3/4 tsp.
Cumin seeds l/4 tsp.
Cooking oil 2 to 3 tbsp
Onion one medium onion, peeled, and cut into 1/2 cm squares
Potatoes two large potatoes, peeled, and cut into cubes (about 1 cm)
Turmeric l/4 tsp.
Salt to taste
Chilli powder to taste (1/2 tsp. or less) to taste
Garam masala to taste
Warm the cooking oil in a wok, and add the seasonings. After the mustard seeds begin to splatter, add curry leaves, and then immediately add the onions. Saute the onions on medium heat for a few minutes (2-3 mm.), add turmeric and stir to mix it up. Add the potatoes, and saute until almost done. Add the salt and stir to mix it thoroughly.
Add the chilli powder and garam masala in the end, and stir on low heat for a few minutes (2-3 mm.)
Potato curry is served with white rice, and tastes best when mixed with a tsp. of ghee (melted butter).
Updated: February 5, 1998
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