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Aloo Calcutta -- Indian-style potatoes

Ingredients

waxy boiling potatoes

2 tbs

vegetable oil

1/8 tsp

asafoetida powder

1/2 tsp

Whole cuminseed

or 2 dicedhot red peppers (opt)

1/2 tsp

turmeric

2 6-oz. cans

1 tsp

salt, coriander

Preparation

Boil whole potatoes with the skin until soft.
Peel the skin and cut to bite size.
In hot oil, put cumin seed, red pepper and asafoetida powder to sizzle.
Put in all the potatoes and fry a little, turning.
Add salt, turmeric and tomato sauce.

Cover and allow to simmer gently 4 to 6 minutes.
Asafoetida powder is not your every-day ingredient, but is nearly essential in many Indian dishes.
It's considered a flavoring but also a digestive aid.
Find it at an Indian or Middle-Eastern grocery, or mail order a small jar.
A pinch is usually all that's ever used.

A complete modification.
First you heat the oil or oil/margarine (or butter) and cook the spices briefly.
Throw in some cut green beans for a few seconds and then diced potatoes and some garlic and onion.
Let saute', then add the V-8 (or even plain water) and cover... cook for as long as it takes to get everything tender, up to 40 minutes or more.

Recipe group: Main.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe was inserted by Renato Pichler / 2002-04-30 22:27:11

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