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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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Directions: Heat the oil or ghee in a wok or karhai or wide pot over medium heat. Add 1 teaspoon garlic and cook for a minute, then add the potatoes and shallots. Stir-fry for several minutes, until the shallots have softened, pressing the potato cubes against the surface of the hot pan, then add the chopped tomatoes and chiles and stir to blend.
Add the tumeric, mustard seeds, cumin, coriander, and the remaining 1 teaspoon garlic and stir. Add the water and salt and bring to a boil. Cover tightly and simmer vigorously until potatoes are just tender, about 20 minutes. Check after 10 or 12 minutes to make sure there is enough liquid and that nothing is sticking; add a little more water if necessary.
Serve hot, with any or all of the optional accompaniments.
Optional accompa
niments:
*2 shallots or 1 mild onion, thinly sliced
*3-4 green cayenne chiles, fried whole in oil
*about 2 tablespoons chopped jaggery (palm or crude sugar)
*about 6 chapatis
| Ingredients:
2 raw sesame oil, vegetable oil or ghee
2 garlic mashed to a paste or garlic, minced
1 (peeled, cut into 1/2 inch cubes potatoes
1 finely chopped shallots
1 Can(s) chopped tomatoes
2 seeded and chopped green cayenne chiles
1/2 Teaspoon(s) tumeric
1/2 black mustard seeds
1 Teaspoon(s) ground cumin
1 ground coriander
4 Tablespoon(s) water
1 salt |
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