This warming, spicy curry is ideal for a cold evening. I served it with flaky griddle-cooked breads (Malabar paratha) as suggested in the book, and also spooned it over rice with plain yogurt on the side. The yogurt is essential to cool the palate between bites, since this dish carries a fair amount of heat. The potatoes soften and break down slightly during cooking, creating a thick, flavorful curry.
Cumin-Scented Potatoes with Tomatoes (Ghurma Aloo)
From 660 Curries: The Gateway to Indian Cooking — Raghavan Iyer
Serves 6
Ingredients:
1 ½ pounds russet or Yukon Gold potatoes, peeled and cut into ½-inch cubes, submerged in cold water to prevent browning
2 tablespoons canola oil
1 tablespoon cumin seeds
1 small red onion, halved lengthwise and cut into ½-inch pieces
1 teaspoon ground turmeric
2 teaspoons coarse kosher or sea salt
1 teaspoon cayenne (ground red pepper), or to taste
1 medium tomato, cored and cut into 1-inch cubes
2 tablespoons finely chopped fresh cilantro leaves and tender stems
Method:
1. Drain the potatoes and pat them dry.
2. Heat the oil in a medium saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle and turn a reddish brown, about 5–10 seconds, releasing their aroma. Add the potatoes, onion, and turmeric, and stir-fry until edges of the potatoes and onion begin to brown lightly, 4–6 minutes.
3. Sprinkle in the salt and cayenne and stir once or twice to combine. Pour in 1 cup of water and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the potatoes are nearly falling apart, 18–20 minutes.
4. Stir in the tomato and cilantro, cover, and simmer briefly until the tomato is heated through, about 2 minutes. Adjust seasoning and serve hot.
Tip: For a thicker, richer sauce, mash some of the potato cubes against the side of the pan before serving.
MacGourmet Rating: 4 Stars