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Aloo Kaanda Bhajee (Potatoes In Sweet Onion Sauce)
Adapted from Raghavan Iyer's 660 Curries, this potato curry makes the perfect accompaniment to any Indian protein dish. Creamy, spicy, delicious. See more photos at http://thespicedlife.blogspot.com/2009/06/aloo-kaanda-bhajee-potatoes-in-sweet.html Ingredients
- 2 T vegetable oil
- 2 T ghee
- 1 1/2 t black/brown mustard seeds
- 1 1/2 t cumin seeds
- 1 t kalonji (nigella seeds)
- 2 medium-large red onons, thinly sliced
- 1/4 cup packed curry leaves (fresh or frozen)
- 4 fresh green chilies, such as serrano or Thai, sliced into rounds (seed and mince them and use less for less heat)
- 2 lbs potatoes, cut into 1/2-inch cubes (I do not bother peeling)
- coarse salt
- 1 1/2 t turmeric
- 1 1/2 cups water
- 2 T chopped cilantro
Directions
- Heat the oil and ghee in a medium-large sauce pan or chef's pan. When it is hot, add the mustard seeds and cover the pan while they pop. After they finish, about 30 seconds, add the cumin seeds, which will quickly brown and become fragrant. Add the kalonji, and then add the onion, curry leaves and chile peppers before the cumin seeds burn. Sprinkle some salt on them. Toss them and cook over high heat. Cover the pan, stirring occasionally, for 15 minutes, on medium low heat. Then remove the cover, sprinkle a little more salt on them, and turn the heat to high and cook for another 15 minutes or so, until the onions have turned reddish brown.
- Add the potatoes and turmeric along with the water and maybe 1/2 teaspoon of salt. Cover the pan, lowering the heat to medium low and stirring occasionally, until the potatoes are fork tender. then remove the cover and turn the heat to medium, enough to simmer the liquid briskly and thicken the sauce. When it is how you would like it (we wanted ours to be somewhat dry, maybe 10 minutes), add the cilantro and serve.
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great work Laura!
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