Butter Fried New Potatoes with Curry Spices and Cream
Butter Fried New Potatoes with Curry Spices and Cream Recipe from The Greens Cookbook, by Deborah Madison Don’t be put off by the long list of ingredients ~
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Cooking tools:
- Mortar and pestle
- Spice grinder
- Skillet
- Casserole pan
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Paper towel
- Wooden spoon
- Spatula
- Measuring spoon
- Measuring cup
- Can opener
- Stove
- Serving bowl
Ingredients
- 2 lbs. small new potatoes
- 1 lb. carrots
- 1 1/2 lbs. canned tomatoes
- 2 1/2 teaspoons cumin seeds
- 3 teaspoons coriander seeds
- 1 inch piece of cinnamon stick
- 1 teaspoon cardamom seeds
- 8 cloves
- 1/4 teaspoon black peppercorns
- 6 – 8 tablespoons butter
- 1 large red onion, diced
- 1 clove garlic, finely chopped
- 1 – 2 ounces ginger root, peeled and minced
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon turmeric
- 3/4 cup yogurt
- 1/2-1 cup cream
- salt
- 1 to 2 tablespoons cilantro
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