Potatoes With Garam Masala and Spicy Tomato |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
A great side for lamb dishes. Use your favorite garam masala. I like ones that have a bit of nutmeg in them. Asafetida can be found at Indian spice shops. Ingredients:
1 lb yukon gold potato |
3 tablespoons vegetable oil |
1 pinch asafetida powder |
1 medium onion, peeled and coarsely chopped |
2 garlic cloves, peeled and minced |
1 inch fresh ginger, peeled and minced or grated |
1/2 teaspoon turmeric |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/4 teaspoon cayenne |
1/3 cup cold water |
5 plum tomatoes, seeded and chopped |
1/2 teaspoon garam masala |
1/2 teaspoon salt |
4 tablespoons fresh cilantro, chopped |
Directions:
1. Scrub potatoes. Place in a medium pot and cover with water. Bring to a boil over high heat; reduce heat to low and cover. Simmer until fork-tender, about 25 minutes. Drain and rinse in several changes of cold water and let stand.
2. When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes. Place in bowl and toss with 2 tablespoons of the oil.
3. Heat remaining oil over medium-high heat in a medium saucepan or skillet. When hot, add asafetida, stir and let sizzle for 30 seconds. Add onion and saute until it begins to brown, about 5 minutes. Add the garlic and ginger, stir and cook 3 minutes.
4. Add the potatoes, turmeric, coriander, cumin and cayenne. Stir well to coat the potatoes and add 1/3 cup cold water.
5. Add tomatoes, stir, cover and cook 10 minutes, stirring once after 5 minutes.
6. Mix in garam masala, salt and cilantro.
7. Serve.
|
|