Punjabi-Style Potatoes
Punjabi-Style Potatoes
Adapted from Madhur Jaffrey's World Vegetarian
Ingredients:
3 Tbsp neutral oil
1 onion, diced
1 Tbsp ginger, grated
3 garlic cloves, minced
2 tomatoes, diced
1 fresh chile, finely chopped
1/4 tsp ground turmeric
1/4 tsp cayenne
1 tsp salt
1 pound waxy potatoes, peeled and diced
1 tsp garam masala
Method:
In a skillet, heat the oil and fry the onions until slightly browned. Add the garlic and ginger and fry until fragrant. Add the tomatoes, chile, turmeric, cayenne and salt. Cook on medium heat for about 2 minutes. Add the potatoes and 1 1/2 cups of water. Bring to the boil and simmer until the potatoes are tender, about 20 minutes. Simmer for another 10 minutes without a lid until slightly reduced. Stir in the garam masala and serve.
Adapted from Madhur Jaffrey's World Vegetarian
Ingredients:
3 Tbsp neutral oil
1 onion, diced
1 Tbsp ginger, grated
3 garlic cloves, minced
2 tomatoes, diced
1 fresh chile, finely chopped
1/4 tsp ground turmeric
1/4 tsp cayenne
1 tsp salt
1 pound waxy potatoes, peeled and diced
1 tsp garam masala
Method:
In a skillet, heat the oil and fry the onions until slightly browned. Add the garlic and ginger and fry until fragrant. Add the tomatoes, chile, turmeric, cayenne and salt. Cook on medium heat for about 2 minutes. Add the potatoes and 1 1/2 cups of water. Bring to the boil and simmer until the potatoes are tender, about 20 minutes. Simmer for another 10 minutes without a lid until slightly reduced. Stir in the garam masala and serve.
2 comments:
These sound so easy and tasty. Will try soon.
This is a welcome and interesting take on potatoes. Would love to give it a try!
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