Spicy Curried Potatoes Recipe

That is extra a stir-fry than a curry despite the identify, which, just like the recipe, comes from “Traditional Indian Vegetarian and Grain Cooking” by Julie Sahni (William Morrow, 1985). The potatoes get no sauce, only a coating of curry powder that adheres to their flesh as they crisp within the pan. Grinding your personal curry powder will not be strictly obligatory, particularly when you’ve got a model you want in your cabinet. However this is a really, very good mix, unusually aromatic and nuanced. The portions under will provide you with greater than you want for the potatoes. Make half a batch if you want, or make the entire quantity and begin pondering of stuff you’ll do with the remainder. —Pete Wells