Maya's Potatoes Recipe - Cooking Index
Maya's Potatoes Recipe - Cooking Index
| 8 | Potatoes (medium) | |
| Oil for deep frying | ||
| 1 | Onion - coarsely chopped | |
| 4 | Garlic cloves - pressed | |
| 6 tablespoons | 90ml | Oil |
| 1 | Asafetida | |
| 7 | Fenugreek seeds | |
| 1/2 teaspoon | 2.5ml | Fennel seeds |
| 1/4 teaspoon | 1.3ml | Black onion seeds |
| 1/4 teaspoon | 1.3ml | Black mustard seeds |
| 1 | Bay leaf | |
| 3 | Dried red peppers | |
| 1/2 teaspoon | 2.5ml | Turmeric |
| 2 teaspoons | 10ml | Tomatoes - chopped (medium) |
| 1 | Sugar | |
| 1 1/2 teaspoons | 7.5ml | Salt |
Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking the dish, cube them into bite-sized pieces.
Heat oil over a medium flame. Fry potatoes in small batches till golden brown on all sides. Drain and set aside. Save some of the oil for later use.
Blend onion and garlic with 3 tb water. Heat 6 tb oil in large pot. When very hot, add asafetida, fenugreek, fennel, onion, and mustard seeds and bay leaf and red pepper in quick succession. Fry 20 seconds till bay leaf darkens. Add paste from the blender and turmeric. Fry, stirring for 5 minutes. Add tomatoes and sugar. Gently stir in 2 c water, salt and potatoes. Bring to a boil. Cover and simer for 10 minutes. Turn each potato over and simmer another 10 minutes. Serve hot.
Madhur Jaffrey, "An Invitation to Indian Cooking"
Source:
Sharon Raghavachary
Average rating:
10 (2 votes)
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