|
|
|
 |
Spicy Potatoes with Onions and Tomatoes |
|
Serves: 4
Print this Recipe
(Alu, Pyaz aur Tamatar)
Category: Potatoes and Other Roots, Vegan
Makes 4 to 6 servings
A workhorse dish, this recipe is the daily side dish that is as good as gourmet food when you are hungry. Which is probably why my mother--who could make it in her sleep--made it often, packing it inside a parantha (griddle-fried bread) for our school lunches.
She always made hers with fresh homemade ghee. I use vegetable oil for most of it, but sometimes I can't help but sneak in some ghee for flavoring, even when I make a healthier version. It really does something special to these potatoes.
4 medium russet potatoes (about 1 1/4 pounds)
2 tablespoons vegetable oil
2 teaspoons melted ghee (optional)
1 large onion, finely chopped
1 to 3 fresh green chili peppers, such as serrano, minced with seeds
1 large tomato, finely chopped
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground paprika
3/4 teaspoon salt, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems
1/4 teaspoon Garam Masala
1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut into 1/2-inch pieces.
2. Heat the oil (and ghee, if using) in a large nonstick wok over medium-high heat and cook the onion, stirring frequently, until golden, 5 to 7 minutes. Add the green chili peppers and tomato and cook until most of the juices evaporate, 3 to 4 minutes.
3. Add all the spices and salt. Cook, stirring, about 1 minute, then add the potatoes and cilantro and cook over high heat until heated through. Reduce the heat to medium-low and cook until the potatoes are well mixed with the onions and tomatoes, and the oil separates to the sides, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Spicy Potatoes with Onions and Tomatoes comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
Cumin Potatoes
Spicy Potatoes with Onions and Tomatoes
Spicy South Indian Potatoes
Spicy Smashed Potatoes with Chaat Masala
Rajasthani Potatoes with Cashews and Raisins
Bengali Hot Potatoes with Dry-Roasted Spices
Pomegranate Potatoes
Potatoes with Bell Pepper Confetti
Russet Potatoes with Fresh Fenugreek Greens
Crispy Fork-Mashed Potatoes with Roasted Peanuts
Ginger Mashed Potatoes with Yogurt
Spicy Potato Balls
Tangy Sweet Potatoes
Fragrant Baby Turnip Halves
Grated Turnips with Turmeric
Chopped Turnips with Apples and Green Tomatoes
Crispy Taro Root Fingers with Ajwain Seeds
Taro Root Rounds with Tomatoes
Ginger-Baked Taro Roots with Chaat Masala
Tangy Lotus Roots
Quick Pan-Cooked Lotus Roots
Mashed Fire-Roasted Eggplant
Creamy Mashed Eggplant with Peas
Mashed Eggplant with Mustard Seeds
Easy Mashed Spicy Eggplant and Potatoes
Roasted Eggplant with Mustard Oil
Lowfat Stir-Fried Chinese Eggplant with Sesame Seeds
Indian Eggplant with Garlic and Tamarind
Spice-Stuffed Indian Eggplant
Potato-Stuffed Oval Eggplant
Eggplant with Red Potatoes
Sweet and Sour Eggplant with Jaggery
Kerala Coconut Eggplant
Quick Garlic and Chili Pepper Eggplant
Quick Japanese or Chinese Eggplant with Cilantro
Spicy Pumpkin Purée
Haridwar Pumpkin Purée with Dried Pomegranate Seeds
Quick Pumpkin and Carrot Purée
Butternut Squash with Fenugreek Seeds
Banana Squash with Spicy Lentil Nuggets
Roasted Baby Zucchini Rounds
Spice-Stuffed Baby Zucchini
Baby Yellow Patty Pan Squash with Chopped Tomatoes
Spicy Garlic-Flavored Patty Pan Squash
Grilled Mashed Zucchini with Onions and Tomatoes
Zucchini with Coconut Milk
Manju's Stuffed Zucchini Boats
Quick Spicy Opo Squash
Chayote Squash, Indian-Style
Mixed Summer Squashed with Fresh Ginger
Simple Pan-Cooked Gherkins
Stuffed Indian Round Squash with Spicy Onion and Tomatoes
Baked Bitter Melon with Baby Red Potatoes
Bitter Melon Stuffed with Mashed Potatoes
Bitter Melon Rounds with Coconut
Bitter Melon Skins with Onions and Potatoes
Fried Cauliflower Florets with Red Chili Flakes
Simple Pan-Cooked Cauliflower
Cauliflower with Potato Wedges and Peas
Cauliflower with Minced Ginger-Lime Pickle
Grilled Yogurt-Marinated Cauliflower
Spicy Cauliflower Stems
Cauliflower Stems with Pomegranate Seeds
Green Cabbage with Yellow Mung Beans
Stir-Fried Cabbage with Spinach and Red Potatoes
Cooked Brussels Sprouts with Ginger and Garlic
Punjabi Kohlrabi
Kashmiri Kohlrabi
Crispy Baked Okra Bits
Chopped Okra with Onions
Okra with Potatoes and Pear Tomatoes
Stuffed Whole Okra with Spices
Spicy Broiled Whole Okra
Whole Okra with Tomato Sauce
Egg-Fried Okra Fingers
Rajasthani Batter-Fried Okra
Kerala Okra with Sizzling Coconut Oil
Chopped Spinach with Red Potatoes
Cooked Spinach with Sliced Almonds
Braised Beet Greens
Dry-Cooked Carrots, Peas and Potatoes
Carrots with Fresh Spinach Ribbons
Spicy Chopped Carrots with Fresh Coconut
Smoked Sugar-Snap Peas
Petite Peas and Potatoes
Spicy Green Peas with Onion and Ginger
Mixed Bell Peppers with Peas
Spicy Mushrooms and Bell Peppers
Oven-Roasted Bell Peppers, Indian Style
Spicy Chopped Tomatoes
Fire-Roasted Corn-on-the-Cob
Fragrant Spiced Corn
Zesty Everyday Green Beans
Mixed Green and Yellow Beans with Fresh Pomegranate Seeds
Spicy Yard-Long Beans
Asparagus with Purple Potatoes
Pan-Grilled Asparagus Tips
Tangy Asparagus with Onions and Tomatoes
Mixed Cauliflower, Carrots, and Green Beans in a Wok
North Indian-Style Mixed Cauliflower, Carrots, and Green Beans
South Indian-Style Mixed Vegetables
Mixed Pumpkin, Squash and Eggplant with Bengali 5-Spices
Marinated Mixed Vegetables in Tomato Butter-Cream Sauce
Tart Apples with Cooked Onions
Tart Apples with Cumin Seeds
Spicy Star Fruit
Green Mangoes in Coconut Milk
Spicy Mashed Fresh Peaches
Sweet and Sour Ripe Bananas
Spicy Green Plantains
Watermelon Whites with Ginger
Mashed Potatoes with Peas and Sesame Seed Powder
* Vegetables of the Side
|
|
|
