Indian Potatoes Cooked with Ginger Labdharay Aloo
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Ingredients
| 2-1/4 lb. | potatoes 1 kg | | 3 | inch fresh ginger, about | | 4 tbsp. | water | | 2 | lg. tomatoes 12 oz/350g | | 4 tbsp. | vegetable oil 60 mL | | 1/2 tsp. | whole cumin seeds | | 1/4 tsp. | nigella seeds (kalonji) | | 1/8 tsp. | fenugreek seeds (methi) | | 1/4 tsp. | ground turmeric | | 1 tsp. | ground cumin seeds | | 1 tsp. | ground coriander seeds | | 1/4 tsp. | OR | | more red chilli powder (cayenne pepper) | | 3/4 tsp. | salt | | 1-1/4 cup | water |
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Instructions
Boil the potatoes in their skins. Drain them and let them cool. Peel them and cut them into 1-inch dice.
Peel the ginger and chop it coarsely. Place it with 4 Tbs. of water into the container of a food processor or blender. Blend.
Chop the tomatoes into very small pieces. Heat the oil in a large frying pan, sauté pan or wide-based pan over a medium-high flame. When hot, put in the whole cumin seeds, nigella seeds, and fenugreek seeds. Stir once and put in the ginger paste from the food processor or blender as well as the turmeric. Stir for 1 minutes. Add the tomatoes. Continue to stir and cook until the tomatoes have turned paste-like. Add the ground cumin, ground coriander and chilli powder. Stir once or twice. Now put in the potatoes, 1 1/4 cups of water and the salt. Mix well and bring to a boil. Turn heat to low, cover, and simmer gently for 15 minutes.
Madhur Jaffrey..A Taste of India
Author's Comments
This popular potato dish from Delhi, is eaten at school lunches, picnics and simple home meals is generally served with bread, such as deep fried pooris, and a selection of pickles. You can also serve it with pitta bread, yoghurt, a green vegetable and a chicken or meat dish. Those who are cooking Western meals will find that these potatoes taste quite wonderful with simple roast lamb.
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