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
Your choice of whole spices such as cumin seed, fennel seed, sesame seed,
coriander, cardamom, mustard seed.
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.

Leave a Reply