Guest guest Posted June 13, 2008 Report Share Posted June 13, 2008 I use well seasoned iron pans. Alvii gourmet-garden-of-spicy-vegetarian- eatin , " cdayton " <cdayton wrote: > > > > I have a question about the recipe. I've tried something kind of like this > in the past but the potatoes stuck to the pan and did not fry nicely. What > kind of a pan do you recommend to get good results? > > I might try these this weekend! > > Thanks so much > Cynthia > > > > > > On Behalf > Of Alvii Aiano > Friday, June 13, 2008 9:05 AM > > Tibetan Curried > Potatoes > > > Tibetan Curried Potatoes > > In preparing the dish, the single most important thing to remember is that > the potatoes have to be mouth-meltingly soft. you'll know they're > approaching that stage when neighbors start pounding on the door, drawn by > the intoxicating smells that have seeped out of your kitchen. lock the door, > if you haven't already, and stir in the garnish. > > 1/2 tsp. peppercorns > 1 stubby piece of fresh ginger, about 2 inches long, peeled and finely > minced > 3 or 4 cloves garlic, peeled and finely minced > 1 tsp. turmeric > 1 tsp. cayenne or other fiery pepper > 1 tsp. salt > 4 tbsps. clarified butter (ghee) or butter or margarine > 6 medium yukon gold or red bliss potatoes, peeled and parboiled for 15 > minutes, then cut into cubes > 2 tbsps. soy sauce > to garnish: > 1 scallion, including the green part, trimmed and minced > several sprigs of fresh cilantro, minced > > Heat the peppercorns in a small, ungreased skillet over medium heat until > they begin to darken and release their aroma. > Turn them into a small mortar or onto a chopping board and pulverize to a > coarse powder. > Mix the pepper powder, ginger, garlic, turmeric, cayenne and salt together > to form a paste. Heat the clarified butter in a large skillet and blend in > the paste. cook, stirring with a spatula or wooden spoon, for a few minutes, > to let the butter become fully seasoned. > Meanwhile, toss the potato cubes in the soy sauce until it has all been > absorbed. add the seasoned potatoes to the skillet and turn up the heat to > medium high. Cook until the potatoes have a crunchy brown coating on the > outside and a meltingly soft interior. Use a spatula to turn them constantly > so that they brown on all sides. This will take about 10 to 15 minutes over > medium-high heat. > When the potatoes are as described, toss in the minced scallion and > cilantro. continue cooking for one more minute to allow the garnish to > wilt and cling to the potatoes. Turn everything into a serving bowl. then, > as the tibetans say, " ngotsa manang ni choe " -- " eat shamelessly. " > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.