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Stir-fried Curried Potatoes

(by Sheila Houlahan)


4 medium-sized potatoes (any kind will do; I like fingerlings)

2 T. canola oil

1 t. salt

1/2 t. turmeric

1 t. cumin/coriander powder

1/2 t. sweet paprika

1/2 t. chaat masala (or substitute garlic powder)

Parboil the potatoes in water for 5 minutes.

Cut into rough cubes.

In a nonstick pan, heat the oil over medium-low heat.

Add the potatoes, salt, turmeric, cumin/coriander powder, sweet paprika, and chaat masala or garlic powder.

Keep stirring until potatoes are crisp.


(Read Spice of Life, the story that accompanies this recipe.)

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