*  Exported from  MasterCook  *
                            INDIAN POTATO CURRY
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   15                    Baby potatoes
    2                    Zucchini
                         Ghee for cooking
      1/2                Onion finely sliced
                         Pce ginger finely sliced
    2                    Cloves garlic finely sliced
                         ONION RELISH:
    2                    Red onions finely sliced
    2       ts           Sweet paprika
    1       t            Cayenne pepper
                         Juice of 1 lemon
                         Salt and freshly grnd peppe
    2       sm           Chillies seeded finely slicd
                         Fresh coriander leaves chpp
      1/2   ts           Garam masala
      1/2   ts           Ground cumin
      1/2   ts           Ground coriander
      1/2   ts           Cayenne pepper
   30                    Fresh peas podded
  250                    Ml coconut cream
      1/2   bn           Coriander
  300       g            Natural yoghurt
      1/2                Continental cucumber
      1/2   bn           Fresh mint
    2                    Ripe tomatoes
    1       t            Cayenne pepper
                         Salt and freshly grnd peppe
                         Juice of 1 lemon
   To make onion relish, in a bowl combine onion, spices, seasonings and lemon
   juice, then squeeze them with your fingers.  Let sit for an hour. Just
   before serving mix through coriander to taste. In a saucepan of lightly
   salted water, boil potatoes, in their skins, until just cooked. Allow to
   cool, then cut them in half. Slice zucchini on the bias into 5mm thick
   slices. Heat a little ghee in a heavy bottomed saucepan, and saute onion,
   ginger, garlic and chilli until soft. Add spices and fry for 30 seconds.
   Add all the vegetables, toss well and add coconut cream bit by bit as they
   cook. To make raita, put yoghurt in fine sieve and leave to strain for 15
   mins. Grate cucumber with skin on. Chop mint leaves. Peel, seed and dice
   tomatoes.  Combine vegetables with yoghurt and seasonings.  Chill. Chop
   coriander leaves.  When vegetables are cooked and a thick sauce has formed,
   add coriander and lemon juice to taste.
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