Presented by Madhu Gadia, MS RD, Author of The Indian Vegan Kitchen and New Indian Home Cooking, in the Co-op Class, “Indian Curries.”

Spiced Potato Curry

Makes 3 cups or 6, 1/2cup servings

This is a quick and easy way to prepare potatoes. Can be made with boiled or raw potatoes. Serve with roti or bread.

• 3 medium potatoes, boiled
• 2 tsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 2 tsp ground coriander
• 1/4 tsp cayenne pepper, optional
• 3/4 tsp salt
• 2 c water
• 1/2 tsp garam masala
• 1 tsp lemon juice
• 1 Tbsp chopped cilantro, optional

Peel potatoes and break them into small pieces 1/2–1-inch pieces. Set aside.

Heat oil in a heavy saucepan over medium heat. Add cumin seeds and cook for a few seconds until the seeds are golden brown.

Add potatoes and stir. Stir in turmeric, coriander powder, cayenne pepper, salt and water. Bring to a boil. Reduce heat to medium, cover partially with a lid and simmer for 12–15 minutes, until desired consistency.

Add garam masala and lemon juice. Transfer to a serving dish and garnish with cilantro, if desired.

Nutrition information per serving: Calories: 70; Total Fat: 2 g (Saturated Fat: 0); Carbohydrate: 15 g; Protein: 1 g; Fiber: 1g ; Sodium: 300 mg

Reprinted from New Indian Home Cooking by Madhu Gadia, M.S., R.D.