Serving
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Potato & Onion Curry
India
  -   Tari Aloo
Serves
Effort:
Sched:
DoAhead:  
2 main  
**
50 min  
Most
A simple light main or side and a popular brunch dish through much of India. Chunks of potato float in an aromatic onion sauce with just a touch of chili. This dish is reheatable.



1
10
1
3/4
1/2
1/2
1/4
3
1/2
1
2
2/3
1/2
----
#
oz

in
T
t
t
T
t
t
c
t
T
---
Potatoes (1)
Onion
Chili Serrano
Ginger root
Coriander seeds
Turmeric
Chili powder (2)
Oil (3)
Mustard Seeds
Channa Dal (4)
Water
Salt
Lemon Juice
-- Garnish
Cilantro
PREP   -   (20 min)
  1. Peel POTATOES and cut into 1/2 inch cubes. Pring to a boil in salted water to cover until they are just cooked through.
  2. Chop ONION small. Mix with Potatoes.
  3. Chop CHILI and GINGER fine. Mix.
  4. Grind CORIANDER and mix with Turmeric and Paprika.
  5. Squeeze LEMON JUICE.
  6. Chop CILANTRO medium for garnish.
RUN   -   (30 min)
  1. Heat Oil and stir in Mustard Seeds. When the seeds are popping well, stir in the Channa Dal and fry stirring until dal turns golden. Reduce heat and stir in Chili/Ginger Mix. Fry stirring about 2 minutes.
  2. Stir in Turmeric mix for just a moment, then Potato mix. Fry stirring and scraping the bottom to prevent burning until onions start to color (or it becomes too difficult to scrape the bottom).
  3. Add 2 cups Water and Salt to taste. Simmer covered for about 15 minutes. Crush a few potato pieces to thicken the sauce.
  4. Taste for salt, then stir in Lemon Juice and take off heat. Serve garnished with Cilantro
NOTES:
  1. Potatoes:   "All purpose" potatoes like White Rose work very well. Waxy boilers may remain too firm, russets will disintegrate too much, and Yukon Gold type potatoes will turn to mush if cooked a bit long. For details see our Potato Page.
  2. Chili Powder:   This should be a very mild chili powder like Kashmir, or use paprika.
  3. Oil:   I have cut the oil to less than half what the original recipe specified - less rich but more appropriate to our "information culture". Pure Olive Oil (not virgin) will work fine.
  4. Chana Dal:   This is split and peeled Chickpeas (the Indian ones are smaller than ours). If you don't have them you can get away without them.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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