From jboltonSPAM@rochester.rr.com Mon Jan 6 15:23:06 2003 Date: Sun, 5 Jan 2003 12:50:53 -0500 From: Judy Bolton Newsgroups: uk.food+drink.indian Subject: Re: Spicy Potatoes "Mike Roebuck" wrote in message news:jmng1v0s2705o1unbeom71l584rumo2du6@4ax.com... > On Sun, 29 Dec 2002 08:09:37 -0000, "Adam" > wrote: > > >Hi, > > > >Has anyone tried the Spicy Potatoes recipe from Mahdur Jafferys Falvours of > >India book? > >Sh snip > > > >They taste better than anything from a takeaway. Anyone know any other > >really good potato dishes. > > > >I'll post it if anyones intrested, it has a fair few spices in, including > >ground Amchor (dried green mangoes). > snip > Regards > > Mike > -- > > mike.roebuck@gmx.net Here is a really good recipe for potatoes - I hope you like it! I like it just as much as, if not more than, MJ's Spicy Potatoes. I also have a really nice new dish (I have made it twice now) for Rajasthani Dal using the amchur mentioned. If the recipe is wanted, just holler. This serves about 4 people. 1 1/2 lbs. red potatoes 2 tablespoons oil 1 teaspoon panch phoron (see below) 1 large onion, finely chopped 2 cloves garlic, finely chopped About 1 inch of fresh ginger, finely chopped 1 teaspoon turmeric 2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (or more or less to suit your tastes) About 1 teaspoon salt, or to taste 3 tablespoons chopped coriander 1 1/2 teaspoons garam masala Squeeze of lemon or lime Peel and dice the potatoes. You can par boil them a bit if you'd like - I usually do. In a deep frying pan, heat the oil. Add the panch phoron. When the mustard seeds in the panch phoron start to pop, quickly add the onions, garlic, and ginger. Stir them occasionally over a low to medium heat until they start to soften and turn gold. Add the ground spices and the salt, and stir well. Then add the potatoes, mix well to coat, and then add the water. Cover pan lightly, and cook on a very low heat for about 20 minutes without opening the lid . Shake the pan occasionally to keep potatoes from sticking. Sprinkle the coriander, garam masala, and citrus juice over the top, and a touch of water if necessary. Cover the pan, and cook a further 10 minutes or until a slight crust has formed at the base of the pan, and the potatoes are soft. Serve - and don't forget the crust, as it's practically the best part! Sometimes I add (or just use) turnips, too. -- Judy B, Rochester, NY Remove SPAM to reply