This potato dish is adapted from a recipe in The Indian Vegetarian cookbook by Neelam Batra, who also has a web site, Neelam’s California Indian Cuisine. Thanks to my friend Munira for recommending it! I made this dish for a bbq at Judi’s the other night, and she said it was blog worthy 🙂
Ingredients
- 5 cups diced potatoes (~8-10 small red)
- 3 T olive oil
- 1-2 jalepenos, chopped (the original said 5!)
- 1 1/2 cups chopped onion
- 2 cups finely chopped fresh tomatoes
- 1 cup loosely packed finely chopped cilantro
- 2 T coriander
- 1 tsp cumin
- 1/2 tsp paprika
- 1 tsp salt
- fresh ground black pepper
- 1/2 tsp garam masala
- 3 T chopped cilantro for garnish
- Other vegetables as desired (I sometimes add peas or kale)
Instructions
Pre-cook the potatoes: I cut them into chunks and use a microwave steamer (5 minutes), in batches.
In a pan, fry the onion and pepper a few minutes on moderately high heat. Add the tomatoes and cilantro and cook, stirring occasionally, until most of the liquid evaporates, 7-10 minutes.
Add the spices, mix, and then add the potatoes. If you add peas or kale, add them now. Reduce the heat to medium-low and continue to cook until the potatoes absorb all the flavors, about 10-15 min. Stir occasionally. Transfer to serving dish, garnish with garam masala and cilantro, and serve.