Recipes from the Journal

Mary Anne's Potato Curry

4 large Idaho potatoes, peeled and chopped into large chunks
4 medium yellow onions, peeled and diced fine
1 t. black mustard seed
1 t. cumin seed
2 cooking spoons vegetable oil (by cooking spoon I mean a large stirring spoon -- each is about 2-3 T, I think?)
2 cooking spoons ketchup (you can use tomatoes if you want, but my *mom* used ketchup, so it's definitely authentic)
2 heaping t. chili powder (this is the red kind, that you can only buy in the Indian part of town)
1 flat t. salt
1/2 c. milk (optional)

1. Fry onions in oil with mustard seed and cumin seeds until onions are golden/translucent (not brown). Add chili powder and fry one minute, until you start to cough. Immediately add ketchup, salt, and potatoes.

2. Lower heat to medium (it was on high before :-) and add enough water so the potatoes don't burn. Cover and cook until potatoes are cooked through. Add milk and stir for a few minutes until well-blended. Serve over white rice, preferably basmati.

- 12/28/95

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