Recipe Source: Cramer, Marc. Imperial Mongolian Cooking. Hippocrene Books, New York, 2003 p. 168
I served this as a side dish one recent Sunday. It was substantial enough that I could have served it as a main dish, and that's a good thing because I wasn't at all fond of the main dish. I'm always fond of potatoes, though, so this really worked out well for me! It's very mildly flavored and very filling.
Himalayan Potato Curry (serves 4; approx. $2.19/serving)
1 tablespoon olive oil
1/2 teaspoon fenugreek
6 garlic cloves, crushed
2 onions, finely chipped
1 14-oz can diced tomatoes
1/4 cup mushroom soy sauce
1 tablespoon minced ginger
1 teaspoon turmeric
1 tablespoon cumin
2 pounds potatoes, thinly sliced
1 cup water
1 bell pepper, thinly sliced
10 ounces finely sliced mushrooms
6 scallions, chopped
- Large heavy saucepan with a lid
- Heat the oil in the saucepan.
- Add the fenugreek seeds and cook until they splutter.
- Add the garlic and onions. Cook, stirring, until golden.
- Add the tomatoes, soy sauce, ginger, turmeric and cumin. Cover, reduce heat and cook 5 minutes.
- Add the potatoes and water. Cook 15 minutes, covered.
- Add the bell pepper and the mushrooms. Cook 5 minutes then remove from heat.
- Add the scallions and serve.