Potato and Tomato Curry with Cilantro (Aloo Timatar)

Serves 16 to 24

• 6 lbs boiling potatoes
• 2 tbsp salt
• 4 tsp ground corriander
• 4 tsp ground cumin
• 1 tbsp cayenne
• 1 tsp turmeric
• 1/2 C corn or peanut oil
• 1/2 tsp ground asetetida
• 2 tsp whole cumin seeds
• 2 tsp brown mustard seeds
• 8 whole dried red chilies
• 4 tsp peeled and grated fresh ginger
• 4 C fresh tomatoes
• 1/3 C plain yogurt
• 2/3 C finely chopped cilantro

1. Boil the potatoes, drain and cool
2. Peel when cool, break into bite sized pieces
3. Place in a bowl and add salt coriander, cumin, cayenne, and turmeric. Toss to mix and set aside.
4. Pour oil into large non-stick lidded pan over medium high heat.
5. When hot, put in the asafetida, cumin, mustard seeds, and chilies. Stir for a few seconds and add the tomatoes.
6. Stir and cook for 5 to 6 minutes or until the oil separates from the tomato puree.
7. Add the potatoes and stir to mix.
8. Now add 4 C water and bring to a simmer (add more water if it looks too dry)
9. Simmer gently on low for 20 minutes.
10. Beat the yogurt lightly in a small bowl.
11. Add 2/3 C sauce to the yogurt and mix in the cilantro.
12. Blend with potatoes and turn off heat.
13. Check for salt

-- PeteJohnson^? - 19 Mar 2006