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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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  1. 450 grams new potatoes

  2. 1 teaspoon turmeric powder

  3. 4 tablespoons vegetable oil

  4. 2 whole dried red chillies

  5. 6-8 curry leaves

  6. 2 onions finely chopped

  7. 2 green chillies finely chopped

  8. 50 grams coriander leaves coarsely chopped

  9. Half teaspoon each of cumin. mustard and fennel seeds

  10. Lemon juice to taste

  11. Salt to taste

potato curry


  1. Wash the potatoes in running water and cut into half centimetre pieces. Boil the potato pieces in water with a little salt and half the turmeric powder until tender. Drain thoroughly and coarsely mash, retaining a chunky consistency. Be careful not to turn it into mashed potato. Put aside.

  2. Heat the oil in a casserole pan and fry the dried red chillies and curry leaves. Add the chopped onions, green chillies, coriander (retain a little for decorating the curry later), remaining turmeric and spice seeds. Cook until the onions are soft.

  3. Fold in the potatoes and add a little water. Cook on low heat for 10 minutes, mixing well without mashing the potatoes to ensure the uniform blending of all ingredients. Add lemon juice to taste and serve. Decorate with chopped coriander leaves. Eat with pooris or rice (refer to other recipes). Enjoy.

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