Potato and Carrot Curry

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Potato and Carrot Curry (adapted from pg. 206 of the Greens Cook Book)

  • 2 lbs potatoes
  • 1 lb carrots
  • 1 large red onion, chopped
  • 1.5 lbs tomatoes (or a can)
  • 6 to 8 tb ghee
  • 3 tb Garam Masala
  • 2 oz ginger root, finely chopped
  • 6 cloves garlic, chopped
  • 1/2 tsp tumeric
  • 3/4 cup yogurt
  • 1/2 to 1 cup cream
  • 2 tb cilantro, chopped

Chop peeled potatoes into slices 1/2 inch thick or smaller. Chop carrots into comparable sizes.

Fry potatos in 4 tb ghee until golden. Pierce with a fork to allow sauce to enter. Set aside. Fry carrots in 2 tb ghee until half cooked. Set aside. Fry onion in 2 tb ghee until deep brown, stirring frequently so that it doesn't burn. Stir in garlic, ginger, spices. Add tomatoes and yogurt. Put the potatoes and carrots back in, and simmer until they have finished cooking. Add the cream, cook until the right thickness. Add cilantro.

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