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Bangalore Potato Curry Recipe Ingredients
4 tablespoons butter
1/2 teaspoon mustard seed
1/2-teaspoon red pepper flakes
1/4-teaspoon ground turmeric
1-teaspoon ground cumin
2 whole green chili peppers seeds removed
1 tablespoon minced green chili peppers
4 tablespoons minced shallots
1-tablespoon fresh minced garlic
2/3 cup canned crushed tomatoes (undrained)
1-teaspoon salt
2/3 cups canned coconut milk
3 pounds potatoes (peeled) -- cut into 1/2" cubes
2 cups frozen peas
Bangalore Potato Curry Recipe Procedure
Heat butter in a saucepan over medium-high heat. Add mustard seeds and red pepper flakes. Cover and cook, shaking pan occasionally, until mustard seeds pop and pepper flakes discolor.
Uncover and add turmeric, cumin, split jalapenos, minced chili peppers, shallots and garlic; saute for 1 minute. Add tomatoes and salt and cook 1 minute to reduce liquid. Add coconut milk, potatoes and peas.
Stir and simmer over medium-high heat for about 20 minutes, or until potatoes are tender and half reduces sauce at least.
Cover and chill overnight to allow flavors to blend. Reheat before serving.
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