Indian Potato Curry



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Indian Potato Curry

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main Dish

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
15 Baby potatoes 2 Zucchini Ghee for cooking
1/2 Onion finely sliced piece ginger finely sliced 2 Cloves garlic finely sliced ONION RELISH:
2 Red onions finely sliced 2 tsp Sweet paprika 1 tsp Cayenne pepper Juice of 1 lemon Salt and
freshly ground pepper 2 sm Chillies seeded finely sliced Fresh coriander leaves chopped
2/2 tsp Garam masala
3/2 tsp Ground cumin
4/2 tsp Ground coriander
5/2 tsp Cayenne pepper 30 Fresh peas podded 250 Ml coconut cream
6/2 bunch Coriander RAITA: 300 g Natural yoghurt
7/2 Continental cucumber
8/2 bunch Fresh mint 2 Ripe tomatoes 1 tsp Cayenne pepper Salt and freshly ground pepper Juice
of 1 lemon

To make onion relish, in a bowl combine onion, spices, seasonings and lemon juice, then squeeze
them with your fingers. Let sit for an hour. Just before serving mix through coriander to taste.
In a saucepan of lightly salted water, boil potatoes, in their skins, until just cooked. Allow to
cool, then cut them in half. Slice zucchini on the bias into 5mm thick slices. Heat a little ghee
in a heavy bottomed saucepan, and saute onion, ginger, garlic and chilli until soft. Add spices
and fry for 30 seconds. Add all the vegetables, toss well and add coconut cream bit by bit as they
cook. To make raita, put yoghurt in fine sieve and leave to strain for 15 mins. Grate cucumber
with skin on. Chop mint leaves. Peel, seed and dice tomatoes. Combine vegetables with yoghurt and
seasonings. Chill. Chop coriander leaves. When vegetables are cooked and a thick sauce has formed,
add coriander and lemon juice to taste.

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