Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1,000 Indian Recipes (148 page)
1
⁄
4
teaspoon ground turmeric
1
⁄
8
teaspoon ground asafoetida
1
1
⁄
2
to 2 tablespoons minced fresh curry leaves
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
3
⁄
4
teaspoon salt, or to taste
1
⁄
2
cup finely chopped cilantro, including soft stems
2 tablespoons fresh lemon juice
1.
Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut them into
3
⁄
4
-inch pieces or coarsely mashed.
2.
Heat the oil in a large nonstick wok or skillet over medium-high heat and add the mustard and fenugreek seeds and both the dals; they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides.
3.
Quickly add the onion and cook, stirring, until golden, about 5 minutes. Then mix in the coriander, pepper flakes, turmeric, asafoetida, curry leaves, and green chile peppers. Cook 1 minute, then add the potatoes, salt, and cilantro. Cover and cook, stirring occasionally and mashing a few of the pieces, over medium-low heat until the potatoes are golden, 5 to 7 minutes. Transfer to a serving dish, mix in the lemon juice, and serve.
Spicy Smashed Potatoes with Chaat Masala
Masaladar Aalu kae Tukrae
Makes 4 to 6 servings
This is another wonderful Indian equivalent to spicy home fries. Boiled potatoes are pan-fried with coriander and tangy dried pomegranate to give this dish a lovely taste and visual appeal. Present it with a
dal
(legume dish) or a meat or
paneer
cheese curry, or drizzle on some
Yogurt Chutney with Puréed Greens
and serve it as a snack.
1 teaspoon
Chaat Masala
(or store-bought)
5 medium russet potatoes (about 1
1
⁄
2
pounds)
3 tablespoons peanut oil
1 teaspoon cumin seeds
1
⁄
2
teaspoon hot red pepper flakes, or to taste
1
1
⁄
2
tablespoons ground coriander
1
⁄
2
teaspoon salt, or to taste
2 tablespoons peeled minced fresh ginger
3 to 5 fresh green chile peppers, such as serrano, split lengthwise
1 tablespoon ground dried pomegranate seeds
1 tablespoon minced fresh mint leaves
1.
Prepare the chaat masala. Then, boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool slightly, then peel and cut in half lengthwise. Press each potato half between the palms of clean hand, to flatten it. (The edges will become ragged.)
2.
Heat the oil over medium-high heat and add the cumin seeds and red pepper flakes; they should sizzle upon contact with the hot oil. Quickly add the potatoes, coriander, chaat masala, and salt, and cook, turning the potatoes a few times, until golden, 5 to 7 minutes.
3.
Reduce the heat to medium-low, add the ginger, green chile peppers, and pomegranate seeds, and cook until the potatoes are rich brown in color and somewhat crusty, 10 to 15 minutes. Transfer to a serving dish, top with the mint leaves, and serve.
Rajasthani Potatoes with Cashews and Raisins
Rajasthani Aalu
Makes 4 to 6 servings
This authentic recipe from Rajasthan in northwest India comes to me from my daughter's mother-in-law, Pushpa Khatod, who really has a way with food. Pushpa's family does not eat any garlic or onions, so she, like many in Rajasthan, seasons all her dishes generously with ginger and green chile peppers. The nuts and raisins give this dish a rich texture and flavor balanced by the refreshing tartness of citrus. Serve it on the side or use them to fill
Potato Stuffed Baati Rolls
,
Mung Bean Puffed Pastries
or
Traditional Stuffed Triangular Pastries
(
samosas
).
5 medium russet potatoes (about 1
1
⁄
2
pounds)
2
1
⁄
2
tablespoons
Basic Ginger and Green Chile Pepper Paste
2 tablespoons peanut oil
2 tablespoons chopped raw cashews
2 tablespoons golden raisins
1 tablespoon fennel seeds
1
1
⁄
2
teaspoons cumin seeds
1
⁄
4
teaspoon ground turmeric
1
⁄
8
teaspoon ground asafoetida
1
⁄
2
cup frozen peas, thawed
1 teaspoon salt, or to taste
1
⁄
2
teaspoon garam masala
1 to 2 tablespoons fresh lemon juice
1 teaspoon ground dried pomegranate seeds
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1.
Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and coarsely mash them. Meanwhile, prepare the ginger-green chile paste.
2.
Heat 1 tablespoon oil in a large nonstick wok or saucepan over medium-high heat and cook the cashews and raisins, stirring, until golden, about 1 minute. With a slotted spoon, drain well and transfer to a bowl.
3.
Add the remaining oil to the pan and cook the fennel and cumin seeds, stirring frequently; they should sizzle upon contact with the hot oil. Quickly add the turmeric and asafoetida, then add the potatoes and cook over medium heat, about 5 minutes.
4.
Add the peas and cook about 5 minutes. Mix in the ginger-green chile paste, salt, and garam masala and cook another 5 to 7 minutes over medium-low heat. Mix in the lemon juice, pomegranate seeds, and cilantro, and serve.
Bengali Hot Potatoes with Dry-Roasted Spices
Bengali Mirchi Aalu
Makes 4 to 6 servings
This delicacy, from Bengal in the east, offers yet another flavor to everyday potatoes. The potatoes in this dish are traditionally deep-fried, but I just boil and pan-cook them.
5 medium russet potatoes (about 1
1
⁄
2
pounds)
1 teaspoon kalonji seeds
1 to 3 dried red chile peppers, such as chile de arbol, broken
1 to 3 fresh green chile peppers, such as serrano, coarsely chopped
2 tablespoons white poppy seeds
1
⁄
2
teaspoon coarsely ground fenugreek seeds
2 tablespoons peanut oil
1 teaspoon mustard oil