Cumin potato curry

2 servings Prep: 10 mins, Cooking: 30 mins
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This Jeera Alloo is a comforting vegan dish.

By Food24 May 19 2015
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Ingredients (8)

3 potatoes — medium
50 ml sunflower oil
curry leaves — leaves
5 ml cumin — roasted seeds, crushed
chillies — dry, optional
5 ml salt — to taste
3 ml amchur
10 ml lemon juice — freshly squeezed
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Method:

Chop potatoes into small cubes or thin slices.

Heat oil in a heavy based frying pan, add curry leaves, crushed cumin seeds and dry chillies (if using).

Stir the potatoes and allow to cook on low heat (if necessary add a little bit of water) till soft and tender.

Remove lid, season with salt, amchur and lemon juice and allow to cook uncovered for a further 3-5 minutes

Remove from heat and serve with hot rotis.

Recipe reprinted with permission of Healthy Vegetarian Foods. To see more recipes, please click here.
 
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