Diwali time is nearly upon us. My favourite time of the year when I was in India. Being away from home is a hard thing especially at this time of the year. Its always a special time in India with all the most delicious foods being cooked up by the women of the family.
For me Diwali is all about pooris and a curry with potatoes. My mom used to always make the most delicious potato curry at this time of the year. A simple dish with just tomatoes and potatoes. This dish is a traditional one with slight changes here and there but is hugely reminiscent of my mothers dish. At least the emotion it evokes is the same.
Potatoes are very popular in India and dear especially to vegetarians all over the country. I don’t think I know any other cuisine that makes potatoes in so many different ways as the Indians do.
Just like its classic version, this dish too uses small baby potatoes, (krieltjes in Dutch) that are initially shallow fried and then cooked in a tomato gravy. Serve it with some pooris (deep fried Indian bread) and the result is so good that I could just sit, crossed legged on my couch, feeling like I had been transported to my mothers living room, eating with my hands and enjoying every morsel in the most deeply satisfied way possible.
Whether you have those memories or not, I can guarantee you, your reaction to this dish will be just as good.
Happy Diwali to you all!
- Roasted Spices
- 2 tsps cumin seeds
- 1½ tsps fennel seeds
- 3 cloves
- 1 black cardamom
- ¼ tsp fenugreek seeds
- Curry
- 650 grams baby potatoes, peeled and pricked a few times
- ½ cup oil
- 1 bay leaf
- 1 inch ginger, grated
- 2 green chilies, chopped
- 2 medium tomatoes, chopped fine
- 1 cup tomato puree
- 1 tbsp poppy seeds, pre-soaked in a tbsp of water
- ½ tsp turmeric
- 2 tsps coriander powder
- ½ tsp kashmiri chili powder
- ½ tsp garam masala
- ¾ cup water
- Dry roast all the spices for just about a minute or until fragrant. Allow to cool and then grind to fine powder in a spice grinder or in a mortar and pestle. Set aside.
- Wash and peel the potatoes and prick each one a few times.
- Heat ½ a cup of oil in a shallow pan. Once hot add the potatoes and shallow fry for around 5-8 minutes on medium high heat or until the potatoes are beginning to brown. Once done transfer with a slotted spoon to a bowl and set aside.
- Next, in a deep pan, add about 2-3 tbsps of oil (I usually use the same oil that was used to fry the potatoes). Heat on high heat and add the bay leaf, ginger and the green chilies. Lower the heat to medium and cook until the raw smell of ginger is gone, around 2-3 minutes. Then add the chopped and pureed tomatoes and cook while stirring often, until the oil starts to leave the sides of the pan, about 10 minutes.
- Add the poppy seeds, and the roasted spice mix and continue to cook for a few minutes. Next add the rest of the dry spices.
- Now add the fried potatoes and water and bring to a boil. Lower heat to low, cover the pan and cook for 10-12 minutes.
- If you like the curry wetter, add more water.
- Garnish with cilantro and serve hot with fresh pooris.
Rasgulla
Chamoy
Vegan Atta Nankhatai / Cardamom Cookies
