Friday, May 9, 2008

Indian Potatoes

When Jeanette asked me for Indian recipes, she mentioned a specific dish. To quote her blogolicious husband Michael's email to me:
"There's some dish with cauliflower and potatoes, which probably has curry involved, and is yellow. She doesn't know what it is. Yes, she has two Indian ex-roommates, but she's asking you."
Well, Jeanette and Michael, I think I've found it! It doesn't have any curry in it, but it has cumin seeds. It also has turmeric in it, which explains why it's yellow. I hope it lives up to what you had in mind! Enjoy!!

l lb potatoes
1 head cauliflower
2 tsp oil
1 tsp turmeric.
1/2 tsp cumin seeds.
1/2 cup mushrooms.
Freshly ground black pepper

Rinse and scrub potatoes, then chop into small pieces. Cut cauliflower into small florets. Par-boil the potatoes for 5 minutes, then add the cauliflower and cook for a further 4 minutes. Drain.
Heat oil in a wok and then add the spices. Cook for about one minute and then add the vegetables. Cook for 5 minutes or so until the vegetables are tender. Serve immediately.

Clearly, the cumin seeds are the key ingredient here. They add an understated flavor that's the perfect backdrop for the other flavors.
I used red potatoes because I like the way their red skin plays against the yellow from the turmeric, but feel free to use any potatoes you like.

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