1 lb potatoes, waxy type
5 tablespoon olive oil
3 large garlic cloves
1/2 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1 teaspoon salt
1 pinch [generous]cayenne pepper or hot po; wder
1 tablespoon sesame seed
Directions: How to Cook Gujarati Potatoes Indian
Sesame seed - I used pre-roasted from a Chinese grocery
Gujarat is a part of India on the western coast, right at the Tropic of Cancer, between 20 and 25 deg. N. latitude. This recipe, adapted from Madhur Jaffrey, uses only one "mystery ingredient," asafoetida powder (you should find some if you're going to get into Indian cooking at all.)
Jaffrey says use two pounds of medium, very waxy boiling potatoes. I used one pound but left everything else the same and it was perfect for two hungry people.
Peel potatoes (optional) and cut into long French-fries 3/8" (9mm) square. Dunk in a bowl of cold water for 1/2 hour. Peel and sliver garlic. Heat the oil in a 9- or 10-inch skillet over medium. Drain and pat dry the potato fingers. Put potatoes in hot oil and turn occasionally for 8 or 10 minutes to partially cook -- not brown.
Remove potatoes with tongs or slotted spoon to a plate with a paper towel on it. From here on you have to move kind of fast: throw the sesame seeds into the skillet, stir once. Add the garlic, and continue to stir. When it =just= begins to turn brown, quickly add turmeric and asafoetida, and stir once more.
After just a couple of seconds put the potatoes back in, with salt and cayenne or hot powder. Reduce heat and cook gently until done. Stir frequently. (I added a tiny bit of water and loosely covered the skillet with a plate during the last few minutes.)
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| Ria writes:|
Is there a recipe for chicken vindaloo without yoghurt
Posted on 12 Jul 2011, 05:01 ET
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