Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!cam-news-hub1.bbnplanet.com!news.bbnplanet.com!news.maxwell.syr.edu!newsfeed.internetmci.com!192.48.96.126!in2.uu.net!news.rt66.com!news.rt66.com!not-for-mail From: "saundra" Newsgroups: rec.food.recipes Subject: Spinach and Potato Curry Followup-To: rec.food.cooking Date: 30 Sep 1997 21:52:33 -0600 Organization: nwol.net Lines: 29 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <01bccce8$1e212960$4264d3d0@stg> Reply-To: "saundra" NNTP-Posting-Host: mack.rt66.com -From: tomber@xtra.co.nz I need a potato curry recipe in which you pop mustard seeds in oil. The following recipe includes spinach, but maybe it would be close to what you are needing, or you could increase the potatoes and delete the spinach. Tara's Spinach (Spinach and Potato Curry) 1-2 tablespoons cooking oil 1 teaspoon black mustard seed (may substitute brown) 1/2 onion, chopped 2-3 cloves garlic, minced 1/4 to 1/2 teaspoon cayenne pepper 2 medium potatoes, cut into 1/2 inch cubes 1 pkg. (10 oz.) frozen spinach Heat oil in wok or heavy skillet. Add mustard seed and stir until they pop. Add onion, garlic, and cayenne. Cook 5 min., stirring over medium hear. Add potatoes, and stir-fry 2-3 min. Add spinach. Cover tightly and cook for 20 min., stirring occasionally. Dry out if needed by cooking a short time uncovered. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.