Generally probably the most atypical meals might be made extraordinary just by combining them with the correct components. For this scrumptious potato dish, I used to be very impressed by my mother-in-law’s cooking and the tasty meals I ate whereas in West Bengal.
I mixed the potatoes with dried pink chiles and copious quantities of mustard oil. the mustard oil is the *star* of this dish, and the spiciness actually enhances the potatoes completely!
In case you’re not aware of mustard oil, that is fantastic. It isn’t an oil we have a tendency to make use of right here in the states and it is not typically discovered in your neighborhood grocery retailer cabinets, though I’ve seen it at walmart in their “ethnic” part. to discover a bottle, chances are you’ll must cease by an Indian market or order on-line. simply remember to ask for straight mustard oil. it ought to be round $3 to $4 for 16.9 oz.
Now that I’ve informed you the place to purchase the oil, I ought to most likely warn you that it might positively be an acquired style. in truth, it wasn’t till not too long ago that I actually began to benefit from the style. Now, consider it or not, I sometimes discover myself craving the style and odor of mustard oil.
One puff and I’m immediately transported again to Calcutta… oh how I miss India!
This potato dish may be very easy to arrange. in truth, I am not even certain if I can name it a recipe. it takes little to no time to arrange and tastes wonderful paired with a plain omelet and even stuffed right into a heat tortilla, or as baba would say, Mexican chapatis.
To make this dish, I minimize up three good-sized potatoes. I used pink potatoes and peeled them earlier than dicing. I normally choose pink potatoes and would depart the pores and skin on. use what you’ve round the home and be at liberty to experiment! no potatoes? Alright. use cauliflower!
As soon as the potatoes are chopped, add a tablespoon or two of mustard oil to the pan, and add a few dried pink chilies and a few kalonji (often known as nigella seeds or black onion seeds). as soon as the oil is sizzling, when it begins to smoke and the kalonji begins to burst, add the potatoes and a few turmeric.
Earlier than I get too far forward of myself, let me let you know somewhat about kalonji seeds.
Kalonji seeds have a barely spicy taste and are generally referred to as “black cumin.” they’ve been described as tasting like a mixture of black pepper, oregano, and onion. I personally like to sprinkle a pair teaspoons of the seeds into the dough after I’m making bread or pizza dough.
at this level, your plate ought to appear to be this:
stir all the things collectively so the potatoes are evenly coated with the turmeric and kalonji seeds. hold stirring and frying ensuring to not let the potatoes burn.
As soon as the potatoes begin to get somewhat brown and crisp, I normally pour in somewhat water and put the lid on the pan. this helps the potatoes prepare dinner somewhat quicker. I am unable to wait!
After the potatoes are totally cooked I toss in some freshly chopped coriander (cilantro) in addition to some chopped scallions (inexperienced onions).
I give all the things a great stir and toss in somewhat salt for taste. I then hold the lid eliminated in order that any additional water can evaporate and my curry can turn out to be fairly dry.
See how simple that was? easy!
aloo sabzi (sabzi merely means: vegetable garnish) recipe:
components:
- 2-3 medium potatoes, peeled (if desired) and diced
- 1-2 tbsp. pure mustard oil
- 1 tsp. kalonji seeds (nigella seeds)
- 3-4 dried pink chilies
- 1/2 tsp. floor turmeric powder
- 1/8 c. chopped coriander leaves (cilantro)
- 1/8 c. chopped chives (inexperienced onions)
- 1/4 tz. to 1/2 c. water
- salt and pepper to style
- Warmth oil in a medium skillet. add kalonji seeds and dried pink chilies.
- as soon as the oil is sizzling and the kalonji begins to pop, add the diced potatoes and turmeric powder. stir all the things very effectively in order that the turmeric coats the potatoes evenly. let prepare dinner in oil, stirring sometimes, till potatoes start to brown.
- Add somewhat water to the pan (about 1/4 to 1/2 cup) and canopy the potatoes. let prepare dinner till potatoes are fully softened, about 8 minutes or so.
- take away lid and add chopped cilantro and chopped scallions. stir to combine after which prepare dinner till the water evaporates and the curry dries out.
- Season with salt and black pepper. get pleasure from!
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