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Dry
Potatoes with Ginger and Garlic (Sookhe Aloo)
From: Harold R. Deeley
A friend in Hamilton, Ont. sent me this last year and it is one
of my favorite Indian vegetable recipes; a meal in itself ... almost.
Goes well with Ginger Pickle or Coriander Chutney and roti.
Serves 4-5
- 8 med. potatoes
- 1/4 cup chopped fresh ginger
- 3 large cloves garlic
- 4 tbsp. water
- 1/2 tsp. ground turmeric
- 3/4 tsp. salt
- 1/2 tsp. cayenne pepper
- 1 tsp. fennel seeds
- 5 tbsp. veg. oil
Boil, cool, peel and dice potatoes into 3/4 inch cubes. Puree the
ginger, garlic, water, turmeric, salt and cayenne and make a paste.
Heat the oil. Add the fennel to the very hot oil and stir a couple
of times.
Then add the paste and stir for a couple of minutes. Finally add
the potatoes and stir until they have a golden brown crust on them.
The paste should stick to the potatoes and form the crust.
Adapted from: Madhur Jaffrey's "Illustrated Indian Cookery" 1982
ISBN 0 563 37013 0
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