Judy Bolton
Guest
|
 Posted: Sun Nov 09, 2008 7:17 am Post subject: Chunky Potatoes with Garlic and Peanuts |
 |
|
This is from Raghavan Iyer's cookbook, 660 Curries. My husband and I
really
enjoyed it, and it was even better the next day!
Chunky Potatoes with Garlic and Peanuts (Lasoon Sengdane Batate Chi
Bhajee)
Once in a great while a curry comes along that blows everyone's palate,
including my own. This Maharashtrian-influenced potato dish will appeal to
all, and I have no qualms betting my first-born on it. Even though it is a
great side dish, I often stuff it into slices of pita bread for a
substantial lunch, along with a bowl of creamy kidney beans.
Serves 8
2 tablespoons white sesame seeds
2 tablespoons raw peanuts (without the skin) (Judy's note - I only had
raw,
in-the-skin nuts, and it turned out fine)
4 medium-size cloves garlic
3 dried red Thai or cayenne chiles, stems removed
2 tablespoons peanut or canola oil
1 pound russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and
submerged in a bowl of cold water to prevent browning
1/2 teaspoon ground turmeric
1 can (14.5 ounces) diced tomatoes
2 teaspoons coarse kosher or sea salt
2 tablespoons finely chopped fresh cilantro leaves and tender stems
12 medium-size to large fresh curry leaves
Combine the sesame seeds, peanuts, garlic, and chiles in a food processor,
and pulse to form a gritty, sticky, mellow-smelling blend. Heat the oil in
a medium-size saucepan over medium-low heat. Scrape the sesame-peanut
blend into the warmed oil and roast the mixture, stirring, until it starts
to release its own oils and loosen, turning crumbly and nutty brown, 5 to
8 minutes. Meanwhile, drain the potatoes. Stir the turmeric into the
sesame-peanut blend and cook for 5 seconds. Then add the potatoes,
tomatoes (with their juices), 1 cup water, and the salt. Stir once or
twice, raise the heat to medium-high, and bring to a boil. Then reduce the
heat to medium-low, cover the pan, and cook, stirring occasionally, until
the potatoes are fork-tender and the sauce has thickened, 25 to 30
minutes. Stir in the cilantro and curry leaves, and serve.
--
Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
|
