Indian Rice and Potatoes

[Guest guest]

I am a huge fan of Indian food. I love the combination of spices, and

the whole " comfort food " aspect of it. I've loved it since I was a

little girl, and had my first Indian meal at a restaurant in Nairobi,

Kenya. Since then, I've been in love.

 

This is a fabulous dish, whether it's your main dish or your side

dish. It combines two of my most favorite things to cook with, rice

and potatoes, and is so amazingly spiced. Although the ingredient

list seems long and fiddly, the entire recipe takes about 45 minutes

from start to finish. Serve with fresh lime wedges, and enjoy the

flavors. See a picture of the finished recipe at

http://28cooks.blogspot.com

 

Indian Rice and Potatoes

2 medium potatoes, peeled and cut into sticks

3 tbsp yogurt

2 tbsp minced fresh cilantro

1 tsp ginger, peeled and minced

2 cloves garlic

1 tsp cayenne pepper

1/4 c dried coconut

6 whole cloves

1 cinnamon stick

1 bay leaf

1 1/2 tsp cumin seeds

3 tbsp oil

1 cup rice

3/4 tsp turmeric

1 tsp light brown sugar

1 tsp salt

1 tsp lime juice

2 cups water

1/2 c frozen peas

1 tbsp butter

 

Combine yogurt, cilantro, ginger, garlic, cayenne pepper, and

coconut. Add potatoes, stir well, and allow to marinate for a few

minutes. Heat oil in large pan, and add cloves, cinnamon stick, bay

leaf, and cumin seeds. Cook for 1-2 minutes, until cumin turns brown.

Add potato and yogurt mixture, and cook for 15 minutes, stirring

occasionally. Once potatoes are nicely browned, add rice, and cook

for another minute or two. Add turmeric, brown sugar, salt, lime

juice, and water. Bring to a boil, cover with lid, and lower heat to

a simmer. Cook, undisturbed, for 15 minutes. Add peas to pot, and do

not stir in. Cover with lid and cook an additional 5 minutes. Remove

lid, and fluff with fork. Remove from heat, and stir in butter. Serve

and enjoy!

 

Enjoy!

Christiane