Batata Nu Shak (Potato Curry)

Batata Nu Shak (Potato Curry)

(Mild, vegetarian curry which can be served with rice or naan)

You will need:

2 tablespoons peanut oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon fennel seed
2 dried red chile peppers
1 pinch asafoetida powder
1 small onion, chopped
1 tablespoon grated fresh ginger root
1/2 teaspoon ground turmeric
1 tomato, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground red pepper
4 cups peeled and cubed potatoes
2 cups water
1/2 teaspoon white sugar
salt to taste
1 teaspoon chickpea flour (besan) (optional)
2 tablespoons chopped fresh cilantro
Directions

1. Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes.

Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.

2. Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes.

The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.

Aloo Gobi Masala

Aloo Gobi Masala

(A vegan-friendly dish made from potatoes, cauliflower and spices)

You need:

1 head cauliflower, cut into 1-inch florets
3 potatoes, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon cumin seeds
2 tomatoes, diced
1 onion, chopped
1 teaspoon salt
1 teaspoon curry powder

Directions

1. Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside.

Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.

2. Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes.

Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.