1 - I made this dish to try and stop the hole in the legs of my 4 ravening WOOFers! OMG they eat so much!!! It was instantly loved, served with Creamy French Lentil Dal and Savory Rice.
2 - It is a very tasty dish. I would like to figure out how to prevent the potato from sticking to the pan so much. Research is required. There must be a way.
3 Tbsp. peanut oil (or any cooking oil)
1 tsp cumin seeds
1 tsp mustard seeds
1 pinch asaphoetida
1 medium onion, sliced
3 potatoes (24oz), cubed (peeled or unpeeled)
3 cloves garlic, minced
1 inch ginger root, grated
½ tsp turmeric powder
¾ tsp red curry powder (Kashmiri blend is good)
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1 + ½ tsp Salt
¼ cup cilantro, chopped
- Heat oil in a heavy bottom wide shallow pan, add cumin seeds and mustard seeds.
- Once the seeds pop, add the asaphoetida, garlic and onions along with 1 tsp salt.
- Sauté on medium heat until the onions start to soften.
- Add the potatoes to the pan and cook until fork tender. Add a few Tbsps. of water when it starts to stick.
- Add all dry spices and salt and gently toss until all the potatoes are evenly coated with the spices.
- Cook for 2-4 minutes more, covered, to allow the spices to flavor the potato.
- Serve immediate with chopped cilantro sprinkled on top.
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