GINGERED POTATOES AND ONIONS
Complete Indian Cooking
by Meena Pathak
This dish is a favourite throughout India, known as garam pyaz aloo. It is served with hot naan bread or chapattis. The heat levels can be reduced by using less chilli and mustard seeds. Use any leftovers as a sandwich filling the next day - it is wonderful in toasted sandwiches.
Serves four
Ingredients
• 1 tablespoon vegetable oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 450 g (1 lb) potatoes, peeled and diced
• 1 onion, cut into large dice
• 1/2 teaspoon ground turmeric
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon chilli powder
• 2.5 cm (1 in) piece of fresh root ginger, peeled and cut into juliennes
• 1½ teaspoons salt
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• 1 tomato, chopped, to garnish
• chopped fresh coriander, to garnish
Directions
Heat the oil in a wok or deep frying pan. Add the mustard seeds and stir until they 'pop', then add the cumin seeds. When they begin to crackle add the diced potatoes, onion and all the ground spices. Cover, reduce the heat and allow to cook for 12-15 minutes. Add a little water if the vegetables start sticking to the pan.
Add the ginger, salt and sugar to the pan. Stir and cook for a further 3-4 minutes. Turn off the heat - the potatoes should be cooked by now. Stir in the lemon juice.
Garnish the dish with chopped tomato and coriander leaves and serve.
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