Indian Style Potatoes

September 24, 2007

Indian Style Potatoes

Paula Redinger, Tucson CSA

1 CSA share potatoes (1 to 1½ lbs)
Cooking fat/oil of your choice (peanut oil, ghee, canola…but not butter as it may burn)
1 inch piece ginger, peeled and chopped
1-3 cloves Garlic, peeled and chopped
½ teaspoon Cayenne (optional)
1-3 Tablespoon Curry powder
OR
Your choice of whole spices such as cumin seed, fennel seed, sesame seed,
coriander, cardamom, mustard seed.
and/or
Your choice of ground spices such as cumin, turmeric, cayenne, cardamom.

Boil the potatoes in their skins and cool completely. I do this when I making
dinner the night before. Peel potatoes and cut into 1 inch cubes.

Using a mortar and pestle or food processor, make a paste of the garlic, ginger, cayenne
and curry powder (or your own ground spice blend) and a few tablespoons of water.

Heat cooking fat over moderately high heat in a large, preferably nonstick skillet. Potatoes
will brown best with a generous amount of fat (4-5 tbsp), but you may use less if you prefer.

If using any whole spices, put them in the hot pan for a few seconds until they sizzle and pop.
Add your garlic/ginger/curry or ground spice paste and stir fry for 2 minutes or so.

Add the potatoes and cook 5-10 minutes until they form a brown crust. Serve up immediately.

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