Apr 17 2008
Ingredients: Serves 4
10 baby potatoes
2 medium onions
3/4 cup crushed tomatoes
2 Tbsp meat masala
1 and 1/2 cup water or chicken stock
1 Tbsp + 2 tsp canola oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
salt to taste
coriander (cilantro) for garnish
In a sauce pan cook the potatoes in salted water till they are fork tender. Drain and peel them.
In a saute pan(with high sides) heat 2 tsp of canola oil. Add the onions finely chopped. Add salt and cook till they are tender. Add the cashews and toast them till they are lightly browned. Add the meat masala and cook for 1 minute till the raw smell of the masala goes away. Add the crushed tomatoes and cook for another 5 minutes. Remove the pan off the heat and allow the mixture to cool for about 15 minutes. When the mixture is cool, blend it in a blender with the water or chicken stock till it forms a nice and thick curry.
Clean the saute pan used for making the above curry and return it to the stove on medium heat. Add the 1 Tbsp canola oil. When the oil is heated add the cumin and mustard seeds. When the mustard seeds start sputtering, add the cooked potatoes. Fry the potatoes in the oil till they are golden brown, turning them occasionally. Add the curry and simmer for about 10 mins. Garnish with coriander.
Notes: You can leave the peel on the potatoes if you want. You can also use any home made masala that you would use for cooking chicken or any other meat in place of the meat masala.