![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
torquillThis is the first dish I've made where I tasted it and wondered out loud, "Didn't I have this in a restaurant?" It tastes exactly like something I must have had at a buffet lunch somewhere.
Tari Wale Aloo
(serves 8)
1.5 lbs russet potatoes, boiled or steamed (about five medium)
2 Tbsp vegetable oil
1 tsp cumin seed
1 tsp mustard seed, crushed
1 small onion, chopped fine
3 cloves garlic, grated or minced
2 hot green chiles, sliced lengthwise (optional)
1 tsp mild chile powder or paprika
1 tsp coriander powder
1/2 tsp turmeric
1/8 tsp black pepper
1/2 tsp salt
2 cups water (approx)
Peel the cooked potatoes and cut them into large cubes. Set aside.
Heat the oil in a large frying pan; when hot, add the cumin and mustard seed. Fry on medium heat for a minute or so until the cumin seed turns a slightly darker brown.
Add the onion and fry for 6-7 minutes, until light brown, then add the garlic and stir well to keep it from sticking.
When the garlic and onions start to turn darker brown, add the ground spices and salt and stir well. Continue to cook for 30 seconds, then remove from heat. Carefully add water, about a cup, and stir to make a gravy.
Put in the potato cubes. Return to low heat and stir to coat the potatoes, mashing a few to thicken the sauce. Add water as needed to keep the gravy liquid. Keep stirring and adding water; add more salt if needed. The gravy will continue to thicken and take on a smooth silky look over the next 5-10 minutes. Thin out with water to make it a pourable consistency, then serve with flatbread.
This thickens up in the fridge, so expect to add water (and possibly salt) when reheating.
Tari Wale Aloo
(serves 8)
1.5 lbs russet potatoes, boiled or steamed (about five medium)
2 Tbsp vegetable oil
1 tsp cumin seed
1 tsp mustard seed, crushed
1 small onion, chopped fine
3 cloves garlic, grated or minced
2 hot green chiles, sliced lengthwise (optional)
1 tsp mild chile powder or paprika
1 tsp coriander powder
1/2 tsp turmeric
1/8 tsp black pepper
1/2 tsp salt
2 cups water (approx)
Peel the cooked potatoes and cut them into large cubes. Set aside.
Heat the oil in a large frying pan; when hot, add the cumin and mustard seed. Fry on medium heat for a minute or so until the cumin seed turns a slightly darker brown.
Add the onion and fry for 6-7 minutes, until light brown, then add the garlic and stir well to keep it from sticking.
When the garlic and onions start to turn darker brown, add the ground spices and salt and stir well. Continue to cook for 30 seconds, then remove from heat. Carefully add water, about a cup, and stir to make a gravy.
Put in the potato cubes. Return to low heat and stir to coat the potatoes, mashing a few to thicken the sauce. Add water as needed to keep the gravy liquid. Keep stirring and adding water; add more salt if needed. The gravy will continue to thicken and take on a smooth silky look over the next 5-10 minutes. Thin out with water to make it a pourable consistency, then serve with flatbread.
This thickens up in the fridge, so expect to add water (and possibly salt) when reheating.
