Fox and Broom

A mom's adventures in keeping healthy, keeping her sanity, and making stuff.

Zakiya’s Potatoes and Onions (from India)

Zakiya’s Potatoes and Onions (from India)
from Madhur Jaffrey’s World-of-the-East Vegetarian Cooking by Madhur Jaffrey

Cooked on: October 2, 2011

Servings: 4 – 6, will stuff 8 dosas

Cost: Inexpensive

Skill level: Beginner. Be sure to follow instructions.

Ingredients

4 medium-sized boiling potatoes (1 lb.)
¾ inch cube fresh ginger, peeled and cut into 3 to 4 pieces
1 fresh hot green chili, or more to taste, cut into 2 to 3 pieces (I used a medium-heat fish chili and I washed out the seeds for less fire)
¼ cup vegetable oil
A generous pinch of ground asafetida (Had trouble finding this. Finally found it at Richland Health Foods.)
1 teaspoon whole black mustard seeds (did not find black, but brown seemed to work just fine)
2 medium-sized onions, peeled and coarsely chopped
¼ tsp. ground turmeric
1 tsp. salt

Procedure

Boil the potatoes until tender. Let them cool, then peel and cut them into ¾-inch dice. (I accidentally over-boiled mine. I left the peel on and just diced them up.)

Put the ginger and green chili into the container of a food processor or blender along with ¼ cup of water and blend until you have a somewhat grainy paste. Set aside.

Heat the oil in an 8” – 9” skillet over a medium flame. When hot, put in the asafetida first and then, one second later, the mustard seeds. As soon as the mustard seeds begin to pop (this takes a few seconds), put in the onions. Turn the heat down slightly and sauté the onions for about 5 minutes or until they turn translucent. (Do not let them brown). Now add the paste from the food processor as well as the turmeric. Stir and cook for one minute. Put in the potatoes, 1 cup water, and the salt. Cover, and cook on medium-low heat for about 6 minutes. Lift cover and, using a slotted spoon, break the potato pieces into smaller 1/3” to ½” cubes. Cover again and cook on very low heat for another 3 to 4 minutes. The “sauce” for the potato dish should now be very thick. Serve as is or inside a dosa.

Final Verdict

This was super easy and incredibly delicious. We ate them with dosas and had leftovers for a few days. We did not mind at all.

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