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Thursday, February 10, 2011

Spicy Garlicky Potatoes

























I serve these potatoes with Puri (Indian fried bread). I am going to publish the recipe for puri on my next post. You can serve these spicy potatoes with Naan, Puri or chapati or just serve it as a spicy side dish with your favorite meal.


Extra word of caution!!
These potatoes are extras spicy and garlicky, so make them, and try them at your own risk. However, you can modify the amount of spices to your taste. If you follow this recipe, you will need a cooling side dish like Raita (recipe on this blog) to cool off. I served these with Puri and Aamras (mango Pulp) which I am going to talk about on my next post.



Ingredients:



• 16 small potatoes peeled

• 2 teaspoon salt

• Water enough to soak the peeled potatoes in microwave safe container

• 1/2 cup of garlic pods

• 1 onion peeled

• 1 Jalapeno pepper

• 1" piece of ginger peeled

• 1/3 cup lemon or lime juice

• 1 cup of crushed tomatoes from can

• 1/2 cup of red chili peppers (I used frozen which I bought from local Indian grocer, can use fresh if available)

• 1 tables spoon of roasted cumin and poppy seeds powder

• 1/4 cup coriander powder

• 1 table spoon cayenne pepper

• 1 table spoon paprika powder

• 1 teaspoon turmeric powder

• 2 teaspoon salt (or to taste)

• 1/2 cup water

• 1/4 cup of vegetable oil

• 1 teaspoon cumin seeds

• 1/4 teaspoon asafetida

• 1/4 cup chopped fresh cilantro leaves



Method:


• Peel potatoes and transfer them in microwave safe bowl.

• Add water and salt.

• Boil them in microwave for 20 min, until tender, but not too soft and mushy. (do not overcook them)

• Drain and set aside to cool.

• I roasted 1/4 cup of each poppy seeds and cumin seeds on Tava (griddle) on stove on medium heat, with constant stirring, until cumin seed turned brown and started emitting toasty aroma. I cooled these on a newspaper and then ground them in my small coffee grinder. I only need 1 table spoon of this mixed powder, so I stored the rest in airtight jar until I use blend of this spice next time.

• Grind garlic, ginger, onion, jalapeno pepper and red chili peppers in food processor with lemon or lime juice until finely chopped to paste.

• Heat oil in a pan.

• When oil is hot, cumin seeds, when these splatter add asafetida.

• Immediately add the garlic, ginger, onion and pepper paste.

• Saute for 3 min on medium heat.

• Add paprika and cayenne pepper powder.

• Cook for another 3 min, with constant stirring, until the oil starts separating.

• Add coriander powder, turmeric powder, cumin and poppy seeds powder.

• Sauté for few seconds and add crush tomatoes, salt and water.

• Cook for 2-3 min stirring in between.

• Carefully add the boiled potatoes and toss them gently until cover with spice mix.

• Turn the heat off.

• Transfer them in microwave safe serving dish.

• Microwave them for 2-3 min.

• Garnish with chopped cilantro leaves.

• Serve hot with desired bread and Raita.



Hint:

* You can substitute red hot chili peppers with sweet red bell peppers.

* You can modify amount of garlic to your taste.

* If you don't have small potatoes, you can cut the long potatoes in two piece and round the edges to give round shape (which is what I did, but it would be nice if you have small round potatoes of same size)



Recipe and Photographs by Surekha.

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