I love Indian food. The bold spices and exotic aromas are comforting, yet conjure the images of a far away, unknown land. If you’re unfamiliar with Indian food, or just want to make a simple dish in your very own kitchen, give this recipe a try. It’s simple, yet delicious. For some added heat, add a large serrano pepper, split down the middle, to simmer with the potatos.
Indian Spiced Potatoes
Adapted from Aarti Sequeira
What You’ll Need: 2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger 1 tablespoon ground coriander 1/4 teaspoon turmeric 1 cup water 2 tablespoons vegetable oil 1 teaspoon cumin seeds 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes Kosher saltMix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl, then set aside. This is called a wet masala.
In a large pot, warm the oil over medium-high heat until it shimmers. Add the cumin seeds, then stand back and take cover! They’ll splutter and try to pop out of the pan. After about 30 seconds, add the wet masala, and cook for about 2 minutes.
Add the potatoes to the pot, stirring to coat with the masala. Season with salt and the remaining water. Cover and reduce to low-medium heat, simmering the potatoes for about 30 minutes, or until fork tender. Serve hot.
Garlic-Ginger Paste
What You’ll Need: 1/2 cup cloves garlic, whole 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices 1/4 cup canola oilThrow the garlic, ginger, and canola oil in a small food processor blend until it forms a paste. This blend makes an excellent addition to many Indian recipes. Keep in an air-tight container in the refrigerator. Keeps well for several weeks.
