Adraki Aloo Tamatar/ Gingery Potatoes and Tomatoes
Cut Salad: Crisp Turnips, Radish, Onions, Carrots, Green Chilli Pepper, Lemon
This lunch menu of light rotis/chappathis with a Adraki Aloo-tamatar/Gingery potato and tomato curry and a simple 'cut salad' of winter vegetables would be 'at least made once' for many of us. Of North Indian provenance...this can be re-invented in endless ways, all of of them delicious.
It lends itself to your whim on the go with the basic staples in your pantry: potatoes and tomato. It sounds simple and an any 'whichever way' kind of dish but when it comes together balancing the tart sauce with the hearty potatoes, the heaviness cut by the flavour of ginger, it is a perfect accompaniment to the humble, light phulka/ roti or the fried puris/pooris. You can avoid one spice or the other, but cummin and ginger are the essential ones.
Ingredients
1 medium large red-skinned potato, cut into chunks = 1 1/4 cups
2 roma tomatoes
1 1/2 tsp of grated ginger
1/2 tsp of cummin seeds
1/4 tsp aniseed
1/4 tsp Shahjeera or black cummin
2-3 dried red chillies
1/4 tsp turmeric powder
Pinch of asafoetida powder
Salt
Method
Cut the potatoes into chunks
Heat 2 tbsps of vegetable oil
Temper the cummin, aniseed and shahjeera
Add the broken red chilli pieces
Immediately add the potato chunks
Sprinkle turmeric powder and toss well to coat
Add a little water and cook until the potatoes are almost done
Add chopped tomatoes and water if needed
Add grated ginger
cook for another 8 minutes or until it has a saucy consistency
Garnish with chopped coriander.
This recipe goes to the Weekend Herb Blogging # 311, started by Kalyn's Kitchen and continued by Haalo, hosted this week by Brii.
