June 6, 2008


Pakistani Curry

Have you tried the delicious potatoes and mushrooms at the Farmers’ Market from our local growers? One way to enjoy them is in this mild, but flavorful curry.

2 tablespoons olive oil
1 clove garlic, chopped
1 teaspoon grated or fine chopped fresh ginger
1 teaspoon chili power
1 teaspoon turmeric
1/2 teaspoon cumin
1 pound mushrooms, sliced
1 1/2 pounds potatoes, cut in 1/2-inch cubes
1 1/2 cups fresh green peas
1 teaspoon salt
2 medium tomatoes, chopped
4 eggs
1/4 cup minced scallion

Heat oil in a 15-inch skillet and cook garlic and ginger about 1 minute until lightly colored. Add chili, turmeric and cumin and cook a briefly.

Add mushrooms, potatoes, peas, and salt. Cover and cook for 15 minutes, until potatoes are beginning to soften.

Add tomatoes, cover and cook 10 minutes longer, or until potatoes are tender.

Carefully break eggs and slip onto hot vegetables, keeping the yolks intact. Cover and cook until white is set and yolks still a bit runny. This will take about 10 minutes.

Sprinkle with scallion and serve.

Yield: 4 servings

© Nikki Goldbeck

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