- 4 large potatoes, peeled and diced
- 1/4 cup canola oil
- 2 teaspoons minced fresh ginger
- 1 green chile pepper, seeded and diced
- 1/2 teaspoon ground turmeric
- salt to taste
- 2 ripe tomatoes, peeled and chopped
- 1 tablespoon chopped fresh curry leaves
- Place the potatoes in a large pot of salted water, and bring to a boil. Cook until tender but still firm, about 15 minutes. Drain, and cool.
- Heat the oil in a skillet over medium heat. Stir in the ginger and chile pepper; cook 2 minutes. Stir in the turmeric; cook 30 seconds. Combine the potatoes with the chile pepper mixture. Add salt as desired. Stir and cook 5 to 10 minutes more. Stir in the tomatoes and curry leaves; cook another 2 to 3 minutes. Serve immediately.
03/24/2018
recipepes.com
Potatoes with Fresh Ginger and Chilies, recipe
PT15M
PT1H
5
455 calories
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