1,000 Indian Recipes (147 page)

Authors: Neelam Batra

= Vegan
= Pressure-Cooker Quick

Potatoes and Other Roots

Cumin Potatoes

Jeera-Aalu

Makes 4 to 6 servings

This is an easy from-the-pantry dish almost universal in appeal. Served in place of home fries with steak or hamburgers, it always hits the spot. The potatoes taste best when freshly made, and the aroma from these potatoes will surely lead everyone immediately to the table.

5 medium russet potatoes (about 1
¹⁄
₂pounds)

3 tablespoons peanut oil

2 teaspoons cumin seeds

1
¹⁄
₂tablespoons ground coriander

1 teaspoon ground cumin

³⁄
₄teaspoon salt, or to taste

¹⁄
₂teaspoon ground paprika

1 teaspoon mango powder or 1 to 2 tablespoons fresh lemon juice

¹⁄
₂cup finely chopped fresh cilantro, including soft stems

¹⁄
₂teaspoon freshly ground black pepper, or to taste

Sprigs of fresh cilantro

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 in a large nonstick skillet over medium-high heat. Add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the potatoes and then the coriander, ground cumin, salt, and paprika. Add the potatoes and cook, stirring carefully to avoid mashing them, until golden, about 10 minutes.

3.
Add the mango powder and cilantro and cook, stirring, another 5 to 7 minutes. Transfer to a serving platter, garnish with freshly ground black pepper and cilantro sprigs, and serve.

Variation:
Instead of cutting the potatoes, very coarsely mash them with a fork and then proceed with the recipe. Or, instead of the cilantro, mix in
¹⁄
₂cup
Basic Green Chutney
and finish cooking.

Spicy Potatoes with Onions and Tomatoes

Aalu, Pyaz aur Tamatar

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⁄
₄pounds)

2 tablespoons vegetable oil

2 teaspoons melted ghee (optional)

1 large onion, finely chopped

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

1 large tomato, finely chopped

1 tablespoon ground coriander

¹⁄
₂teaspoon ground cumin

¹⁄
₄teaspoon ground turmeric

¹⁄
₄teaspoon ground paprika

³⁄
₄teaspoon salt, or to taste

¹⁄
₂cup finely chopped fresh cilantro, including soft stems

¹⁄
₄teaspoon 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 chile 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.

Spicy South Indian Potatoes

Dakshini Aalu

Makes 4 to 6 servings

These spicy, yellow-tinged potatoes come with southern Indian flavors of curry leaves, mustard seeds, and asafoetida. Serve them on the side of
sambar
(a south Indian lentil soup) or use as a filling for
Stuffed South Indian Crepes
. For a change, add 1 cup thawed frozen peas along with the potatoes.