Thursday, September 27, 2012

Sukha Aloo (Indian-spiced potatoes)

I don't think I can eat a russet potato again. Farm fresh new potatoes are unbelievable. Everything tastes infinitely better when made with a tiny new potato - from aloo gobi, romanesco potatoes, and saag aloo.

I've raved about Indian-spiced potatoes, or sukha aloo, in the past, with amchur a dried mango powder, and have a new recipe that is even more delicious. Sukha aloo with potatoes crusted in mustard seeds, coriander seeds, and sesame seeds and seasoned with turmeric, red cayenne pepper, and lemon juice.

Serve hot with plain yogurt or roti. Or better yet, serve for brunch in lieu of home fries.

You might also like a variation on this recipe include dried mango powder (amchur):

Sukha aloo (Indian-spiced potatoes)
1.5 lb potatoes (use small marble or fingerling)
3 tbsp canola oil
2 tsp mustard seeds
1 tsp coriander seeds
1 tsp Nigella (black onion seeds)
2 tbsp sesame seeds
2 dried red chilis
1/2 tsp turmeric
1/4 tsp red cayenne pepper
sea salt
1/2 lemon freshly juiced

Bring water to a boil, generously salt, add potatoes and boil until tender, about 25 to 30 minutes. Drain and once cool enough to handle, cut into quarters.

In a large heavy bottomed skillet, heat canola oil over medium high heat. Once oil is shimmery, add mustard seeds and once they start to pop, add coriander seeds and dried red chiles, stir for 1 minute. Add sesame seeds and onion seeds, and stir about 1 minute, add turmeric and red cayenne pepper, cooking until fragrant about 30 seconds.

Add potatoes, stir to combine well. Season with sea salt and lemon juice.

1 comment:

  1. Indian spices make even simple potatoes complex and delicious:)


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