Dear Foodies & Friends,
Exams are right around the corner and I am FREAKING out! I’m still utterly clueless and confused about everything, so hopefully by some miracle (or two), and with several mugs of hot tea, things will fall into place. Hopefully. I’ve had to take on some additional responsibilities on campus, so I apologize for not replying to all your lovely comments. I have read each and every one of them ❤ and I can’t express how grateful I am for all your support. Once September the 1st rolls by you’ll all receive a reply. I promise.
For now, here’s the final recipe in my Rasam rice trio! Aloo Sabji (Potatoooes of course!) It’s been a while now, so just reminiscing about it is making my mouth water! These exams can’t get over fast enough, I tell you. Soon I’ll be back in my little faux kitchen ❤
If you haven’t read my previous post on the most coconutty green beans, catch it here! I LOVE vegetables, and potatoes are high on my list of favorites. Aside from the few little oddballs (I love you guys too) in my life who aren’t fond of these scrumptious little tubers, the world loves potatoes! So this recipe is for all you happy folks out there. Enjoy and help spread the love for Indian food! 🙂
- 4-5 Small potatoes or three large ones
- 1 Teaspoon mustard seeds
- 1 Teaspoon cumin seeds
- A few curry leaves
- 1 Onion, finely chopped
- 2 Large garlic cloves
- 2 Tomatoes
- 1 Teaspoon of garam masala
- Half a teaspoon of chili powder
- Half a teaspoon of amchur powder (dried mango powder)
- Quarter teaspoon of turmeric
- Salt to taste
- A few coriander leaves
STEP 1: Fry the mustard seeds, curry leaves, cumin and chili. Add the finely chopped onion and garlic to the pan. When the onion is translucent, stir the potatoes, and a few tablespoons of water to speed up the cooking process.
STEP 2: Add in a quarter teaspoon of turmeric powder, amchur (raw mango powder), and half a teaspoon each of garam masala and chili powder. Mix well to incorporate all the spices.
STEP 3: Let the potato cook through, before adding the tomatoes in the last few minutes of cooking. (Not before the potatoes have had atleast 20 minutes in the pan), garnish with a few coriander leaves, Et voilà! Bon Appétite! 🙂