I am once again going to say something about the most versatile root in the whole wide world – POTATOES. Day or night, ample or lack of time, exotic or simple -you can use them anyway your heart pleases.
I am not going to waste any more time on praises of this , but give you the recipe……..
4/5 potatoes – scraped and diced
8/9 flakes of – garlic chopped finely
1 big onion – diced roughly
juice of 1/2 lime
2 tbspn – mustard oil
1/4 tspn – ajwain / bishop seeds
1/4 tspn – jeera / cumin seeds
1/2 tspn – turmeric oil
1/4 tspn – garam masala
1/2 tspn – red chilli powder
In a kadai smoke the mustard oil & add both cumin & bishop seeds. They will sputter immediately.
Add the garlic & just about 2 secs later, add the onions.
Add the potatoes & some salt.
Close the lid of the pan & let them turn crisp on high flame. Keep stirring in between so that the potatoes dont burn.
In this process the garlic & onions will roast(i.e, turn dark brown in colour).
Once the potatoes are a golden brown in colour, just slice one or two to ensure that they are fully cooked.
Add the turmeric first & stir to coat evenly.
Then add the garam masala, chilli powder.
Lastly sqeeze the lime on top & stir.
Without the lid, on high flame let the potatoes roast on high flame for about a minute or two – stirring in between.
This made a lovely lunch for the both of us with chappatis, though they were not as crispy as they initiatlly were. I feel that they can be served as an excellent side-dish for cocktails or for a dinner.
The roasted garlic & onions gave an excellent flavor to the potatoes .
I am also sending this over to dear Sunita for her “THINK SPICE ……THINK GARLIC” event. Hope she likes it.