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Baby Potatoes with Seasoned Tomato Sauce (recipe)

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These are insanely good.

 

Laura

 

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Baby Potatoes with Seasoned Tomato Sauce (Aloo Tamatar Sabji)

 

Serving Size : 4

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds waxy new potatoes, no more than 2 inches in

diameter

3 whole cloves

6 black peppercorns

2 teaspoons coriander seeds

1 teaspoon cumin seed

1/2 teaspoon fennel seeds

1 inch fresh ginger root -- peeled and coarsely chopped

2 hot green chilies

3 tablespoons cilantro or parsley -- chopped

2 tablespoons water

2 tablespoons vegetable oil

2 tablespoons soy margarine

1 teaspoon black mustard seeds

6 curry leaves -- preferably fresh

1 cup tomatoes -- peeled, seeded and coarsely chopped

1/2 teaspoon turmeric

1 teaspoon garam masala

1/2 teaspoon chat masala

1/2 teaspoon salt

 

Boil the potatoes in their skins just until fork tender. Cool and peel

if necessary and cut into 1/2-inch pieces.

 

Place the cloves, peppercorns, coriander seeds, cumin seeds and fennel

seeds in a mortar or spice mill and grind to a powder. Transfer to a

blender, add the ginger, chilies, 1 tablespoon of the fresh herb and

the water, and blend until smooth.

 

Heat the oil and margarine in a heavy 12-inch nonstick frying pan over

moderately high heat. When it is hot but not smoking, add the black

mustard seeds and fry until they pop and turn gray. Drop in the curry

leaves and in seconds follow with the tomatoes and turmeric. Reduce the

heat and, stirring now and then, cook until the juices cook off and the

oil separates from the tomatoes. Add the potatoes, garam masala, chat

masala and salt, gently stir, and cook, covered, until the potatoes are

hot. (You may need to add sprinkles of water if you do not use a

nonstick pan.) Sprinkle with the remaining fresh herb before serving.

 

Recipe By :Yamuna Devi

Source: " Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking "

Copyright: " 1987 "

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