Spicy and Tangy Potato Curry

A Masala Shop in Manhattan


M is for Masala

This is a vast topic - but the most important thing to remember is that Masala is a mix of spices. Spices are the back bone of Indian cooking. They are what make Indian food sing and distinctive.

I did a post on Garam Masala and so won't continue it here.

I will put up a recipe of my favorite potatoes which uses a lot of spices and the result is just amazing. I hope you try them an tell me what you think.

Spicy and Tangy Potato Curry – Serves 4

2 ½ lb Potatoes (like Idahos or Yukon Golds) – boiled in salted water until tender
2 Tbs. Minced Ginger
3 Tbs. Vegetable Oil
1 tsp. Cumin Seeds
2 tsp. Whole Coriander Seeds
½ tsp. Fennel Seeds
1 tsp. Black Mustard Seeds
½ tsp. Nigella Seeds
1 ½ tsp. Dried Mango Powder (or the juice of 1 lemon)
2 Whole Dried Chillies
1 tsp. Cayenne Pepper
½ tsp. Turmeric Powder
1 ½ tsp. Kosher Salt (or to taste)
1 cup Plain Yogurt (full fat or low fat)
1 cup Water
Cilantro for garnish



Cut the boiled potatoes in a ½ inch dice.
Heat the oil in a heavy bottom pan. Add the whole spices and cook until they begin to pop and you are able to smell their fragrance (about a minute). Keep shaking the pan for even heat distribution and to prevent the spices from burning. Then add the ginger, cayenne, turmeric and mango powder. Stir and cook for another minute, making sure that the spices don’t burn. Now add the yogurt and water, and stir.



Add the potatoes and salt. Stir until all the potatoes are evenly coated and simmer for about 10 to 15 minutes.
Taste for seasoning and serve hot garnished with fresh cilantro.
Notes: You can make this dish even if you don’t have all the spices.
You can adjust the consistency of this curry according to your preference by adding more or less water.



Until I eat again!

Garam Masala

G is for Garam Masala

Garam means hot - not just as in spicy but also in heat producing in the body.

Masala is a mixture of spices.

Every cook has their own recipe.

I like to use:
Black peppercorns,
cumin seeds,
coriander seeds,
cloves
caradmom,
bay leaf,
cinnamon,
whole red chilies.

Its hard to tell you about quantities but I would say the most of peppercorns, cumin and coriander. Cloves, cardamom and cinnamon have to be used with discretion - as they can be really strong.

In a small saute pan add the spices and toast on medium heat until you begin to smell the spices - about 5 to 7 minutes. Transfer the roasted spices to a coffee/spice grinder and make a powder.
Store this aromatic spice blend in an airtight jar for up to a month.

As for recipes:

I rather that you learn the technique of making the spice mix and how to use it.
Garam Masala should be sprinkled over a dish at the end of the cooking - like a garnish, or when you pour olive oil over a cooked dish. It is predominantly a North Indian spice mix and should add to any of your favorite hearty dishes like curries, etc.



Punjabi Style Rajma (Red Kidney Bean Stew)

Recipe:
2 cups dry Red Kidney Beans
or
2 cans Red Kidney Beans, rinsed and drained
1 onion, roughly chopped
1 tomato, chopped (can use canned tomatoes)
1 green chili
4 cloves garlic
1 inch piece of ginger
1 tsp. cayenne pepper
½ tsp. turmeric powder
1 tsp. coriander powder
3 tbs. Vegetable Oil
Salt to Taste
1 tsp. Garam Masala

If using the dry beans, soak in cold water overnight. Next day, discard the water and rinse. Cook for about 30 minutes in twice the amount of water as beans. The cooking time will vary according to the beans.

In a blender, mince the onion, tomato, green chili, ginger and garlic with ¼ cup of water to create a thick paste.

In a heavy bottom pan heat the oil and cook the onion-tomato paste for 15 minutes – stirring to make sure it doesn’t stick. The mixture is cooked when the paste is golden brown and the oil starts to separate out. If the mixture begins to stick to the pan – add more oil, which can be discarded after the paste is cooked.

Add the salt, cayenne, turmeric, coriander powder and stir well – cooking for another couple of minutes. Now add 2 cups of water and bring to a boil. Add the cooked beans and simmer for 10 to 15 minutes.
Taste and adjust the seasoning.


Sprinkle with the Garam Masala and fresh Cilantro Leaves
Serve hot over rice.

Notes:
This dish can be stored in the refrigerator for several days. Tastes better the next day.
Substitute almost any beans for the kidney beans – chickpeas, black eye peas, etc.