Potatoes (Khas Aloo)
This dish is so good you'll be glad of any leftovers. Serves 6
Boil the potatoes in their jackets. Do not overcook them; they should
be just firm.
- 2 1/2 lbs small red potatoes
- 1/2 cup tarragon vinegar
- 1/4 cup walnut oil
- 8 dried red peppers, seeded (optonal)
- 1 tsp mustard seeds
- 1 tsp salt
- 1 1/2 tsp dill weed
Combine the vinegar, oil, peppers, mustard seeds, salt, and dill
weed in a saucepan.
Drain and halve the unskinned potatoes, mix them with the other
ingredients and cook for 10 minutes, covered, over low heat. Serve
from Ismail Merchant's Indian Cuisine