CURRIED POTATOES This recipe comes courtesy of Vi Herbert, our friend and resident expert on Indian cui- sine (see page 42). These potatoes are commonly used as the stuffing for Dosas (recipe on page 21). A staple among college students in many countries, these large, heavy wraps burst with spice, flavor, and satisfaction—usually for under $5 apiece. You can serve these habit-forming potatoes with Tofu Tikka Masala (page 33). SERVES 4 TO 6 MAKES FILLING FOR 4 LARGE DOSA WRAPS OR 6 SMALL WRAPS 4 medium potatoes, red or yellow, chopped small (about 6 cups) 1 tablespoon toasted sesame oil 1 teaspoon brown mustard seeds ½ teaspoon turmeric powder 2 green or red chiles, seeded and diced 1½ tablespoons peeled and minced fresh ginger 3 cloves garlic, pressed or minced 20 curry leaves (see Note on page 6) 1½ teaspoons sea salt 1 yellow onion, sliced into quarter moons 1 tablespoon freshly squeezed lemon juice ¼ cup minced fresh cilantro 1. Heat approximately 1 inch of water in a covered pot fitted with a steamer bas- ket over high heat. Place the potatoes in the basket and steam until a fork can easily pass through, for 10 to 15 minutes. 2. Meanwhile, place a large sauté pan over medium heat. Add the oil, mustard seeds, turmeric, chiles, ginger, garlic, curry leaves, and salt and stir well until the mustard seeds begin to pop. 3. Add the onion and sauté until translucent, for 3 to 5 minutes. Add the steamed potatoes, stir well, then use a fork to mash them up. When most of the potato is mashed, stir until the flavors and colors are distributed. You may want to use a little water to keep the potatoes from sticking to the pan while mashing and stirring. 4. Turn off the heat, add the lemon juice and cilantro, and stir well. The filling can be eaten alone or stuffed into a dosa wrapper.
Posted on: Wed, 24 Jul 2013 08:14:08 +0000
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