Potato Dry Fry (Curry)

Name: Potato Dry Fry (Curry)
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 12 a dozen curry leaves; 3 dried chilies; 1 teaspoons black mustard; 3 Tbsps oil; 1 onion, chopped; 4 larges potatoes, boiled and cubed; 1 teaspoon salt; 1 teaspoons turmeric; 1 teaspoons urad

You can never have too many Indian recipes, so give Potato Dry Fry (Curry) It works best as a side dish, and is done in around 20 minutes. A mixture of turmeric, urad, mustard, and a handful of other ingredients are all it takes to make this recipe so tasty.

Ingredients

Servings:

a dozen curry leaves 3

dried chilies 1teaspoons

black mustard 3Tbsps

oil 1

onion, chopped 4larges

potatoes, boiled and cubed 1teaspoon

salt 1teaspoons

turmeric 1teaspoons

urad

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Botanica Wines Mary Delany Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.