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.
Please do mail me with any
comments/additions/etc. on these recipes!