24 August 2008

Punjabi Potatoes

Freedom Farm is always the star of the Portland Farmer's Market. Here's what we made for dinner from their veggies.

Heirloom tomatoes, punjabi potatoes, broccoli with walnut sauce (which was a bit of a failure) and salad.

Punjabi Potatoes
Adapted from Madhur Jaffrey, World Vegetarian (1999)

  • 1 large onion diced (to yield about 1 cup of diced onions)
  • 1.5 Tbs. grated ginger
  • 3 cloves of garlic
  • 1 cu. diced tomatoes
  • 1 jalapeño, finely chopped
  • pinch each of tumeric, cayenne pepper, salt, black pepper
  • 1 lbs. red potatoes
  • garam masala (sprinkled on at the end)
Fry the onions in plenty of oil until they are lightly browned. Stir in garlic and ginger and cook for a moment more before adding the tomatoes, chili and spices. Add the potatoes and 1.5 cups of water and bring to a boil. Cover and simmer for 20 minutes, then uncover and simmer for about 10 more minutes or until the potatoes are tender and the sauce has reduced to a nice consistency. Don't overcook the potatoes. If you're sauce is too watery but the potatoes are tender, remove them with a slotted spoon and reduce the sauce.

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