Dry Potato Curry

• 1 lb. red-skinned potatoes
• Salt, to taste
• 2 tbsp. vegetable oil
• 1 tsp. mustard seeds
• 1 onion, finely sliced
• 2 cloves garlic
• 1 1-inch piece fresh gingerroot, grated
• 1 green chili, seeded, chopped
• 1 tsp. ground turmeric
• 1/2 tsp. red (cayenne) pepper
• 1 tsp. ground cumin
• 1/4 cup green pepper strips, to garnish (optional)

1. Cut potatoes into 3/4-inch chunks.
2. Cook potatoes in boiling salted water 6 to 8 minutes, until just tender.
3. Drain and set aside.
4. Heat oil in a large saucepan; add mustard seeds and onions.
5. Cook 5 minutes until onions are soft but not brown.
6. Stir in garlic and gingerroot; cook 1 minute more.
7. Add cooked potatoes, chili, turmeric, cayenne and cumin.
8. Stir well.
9. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices.
10. Serve hot, garnished with bell pepper strips.

redskinned potatoes, salt, vegetable oil, mustard seeds, onion, garlic, fresh gingerroot, green chili, ground turmeric, red cayenne, ground cumin, green pepper

Taken from www.foodgeeks.com/recipes/5034 (may not work)