Aloo Bogar (Dry Potato Curry)

From: Shoba.
Serves 6.



  1. Put the cubes of potato into a saucepan of boiling water and cook for 10 minutes.
  2. Drain the water and put the pan of potatoes to one side.
  3. Heat the butter in a large frying pan (that has a lid) and add the cumin, mustard seeds, curry leaves and dried red chillies (left whole).  Cook for two minutes without the lid.
  4. Add the sliced garlic to the pan and cook (without the lid) until just beginning to brown.
  5. Add the potatoes, salt and turmeric.
  6. With the saucepan lid to hand, add the two tablespoons of water to the pan and then immediately put on the lid;  leave the contents of the pan to steam for five minutes or so.
  7. Sprinkle the sliced green chillies into the pan.
  8. As soon as the potatoes are cooked, which shouldn't be long (taste one to check) the dish is ready to serve.
  9. When serving, warn your guests not to eat the whole red chillies and that there are green chillies in the dish that they can chose to eat, or not.

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