Potato Curry

Step 1

Peel and coarsely chop the potatoes. Boil in boiling salted water for 15 minutes, until soft. Drain in a colander. Pat dry.

Step 2

Slice the onion into thin strips. Dice the tomatoes. Finely grate the ginger. Thinly slice the chili pepper.

Step 3

Melt the butter in a deep, heavy-bottomed frying pan. Fry the mustard seeds and cumin for 1 minute. Add the onion and sauté for 4–5 minutes. Sprinkle with curry powder and fry for another 30 seconds.

Step 4

Add tomatoes, ginger, chili pepper, and turmeric. Season with salt. Cook for 3 minutes.

Step 5

Add the potatoes and stir. Simmer, covered, over low heat for 5 minutes. Serve garnished with cilantro.

Cauliflower and potato curry is an Indian-style dish. Some people think Indian curries are spicy (similar to Thai cuisine), but this isn't always the case. If the curry powder includes mild red pepper (not hot), the kari dish will be perfectly suited to European tastes. Cauliflower curry prepared according to this recipe is one such specialty – spicy, very aromatic, and not at all spicy. We also added potatoes to the cauliflower for a satisfying meal. Incidentally, a popular Indian dish is dam aloo kashmiri – potato curry.