| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
|
4 |
Servings |
INGREDIENTS
| 3 |
lg |
Baking potatoes; peeled |
| 1/2 |
c |
Clarified butter; divided |
| 2 |
lg |
Onions; diced |
| 1 |
tb |
Pureed garlic |
| 1 |
tb |
Freshly grated ginger |
| 2 1/2 |
tb |
Ground cumin |
| 1 |
ts |
Turmeric |
| 1/2 |
tb |
Ground coriander |
| 1/2 |
tb |
Dried red pepper flakes |
| 3 |
|
Peeled; seeded & diced tomatoes |
| 2 |
c |
Water; (2 to 3) |
| 1 |
tb |
Salt |
| 2 |
c |
Fresh or frozen peas; thawed |
| 1 |
tb |
Palm sugar; or brown sugar |
| 1/4 |
c |
Fresh lime juice |
| 1 |
bn |
Fresh cilantro; roughly chopped |
|
|
Raita (yogurt-cucumber garnish), for serving |
INSTRUCTIONS
Note: No raita recipe provided (but see any Indian cookbook) - HB
Cut potatoes into 1/2-inch dice. Place in a bowl and rinse with cold
running water until water runs clear, to remove excess starch.
Heat 1/4 cup of the clarified butter in a saucepan over mediumhigh heat.
Saute onions until brown.
At same time, heat remaining 1/4 cup clarified butter in a large skillet
over moderate heat. Fry potatoes until golden and add sauteed onions. Add
garlic and ginger, and cook just long enough to release their aromas.
Remove from heat and add cumin, turmeric, coriander, and pepper flakes.
Return pan to moderate heat and cook 12 minutes, stirring constantly. Stir
in tomatoes, water, and salt. Simmer, uncovered, until potatoes are soft,
about 15 minutes. Add remaining ingredients and cook until peas are heated
through. Adjust seasonings and serve immediately with basmati rice and
assorted chutneys and raita.
Chutney idea - see Spicy Apple Chutney in this collection Yield: 4 servings
or 6 side dishes TAMALES WORLD TOUR SHOW #WT1A15
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #807 by Holly Butman
<butma001@acpub.duke.edu> on Sep 26, 1997
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