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Potatoes Roasted with Curry Leaves
Aloo kari patta
Baby potatoes, with skin, washed, peeled 32
Step I :
Coriander (dhaniya) seeds, crushed 1 tbsp
Cumin (jeera) seeds 21/2 tsp
Black peppercorns (sabut kaali mirch) 12
Green cardamom (choti elaichi) 4
Cloves (loung) 2
Cinnamon (dalchini), 1" stick 1
Step II :
Cooking oil 3 tbsp
Onions, medium-sized, finely chopped 3
Curry leaves (kari patta) 18
Garlic (lasan) paste 2 ½ tsp
Ginger (adrak) paste 2 ½ tsp
Turmeric (haldi) powder ½ tsp
Green chillies, medium-sized, deseeded,
Finely chopped 4
Lemon (nimbu) juice 1 tsp
Salt to taste
Green chillies, cut into juliennes 4
Tomatoes, medium-sized,
Cut into juliennes 1
Method :
Dry roast the step I ingredients in a pan for approximately 2-3 minutes. Cool, blend to a fine powder and keep aside.
Heat the oil (step II) in a wok; add onions and sauté on medium heat until golden. Add curry leaves and sauté until they stop spluttering.
Add garlic and ginger pates, stir, add turmeric powder and stir. Add potatoes and stir. Add green chillies and stir for a minute. Add the spice mix, stir and add ½ cup of water, bring to the boil.
Reduce heat to medium and stir and roast until the water has almost dried up and the sauce covers the potatoes (appromximately 2-3 minutes). Sprinkle lemon juice and stir. Remove and adjust the salt.
Transfer to a serving dish. Garnish with green chillies, tomatoes, and onions.
*Preparation time: 1 hour 10 min. Serves: 4
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