Despite of what it may look like from my Instagram feed, I have been skipping lunch way often lately. Been pampered with always having someone to share meals with lunching on my own is something I still haven't got used to. I reason being carried away with work and being busy, but at the core of it,
I just can't bring myself to cook for one. To break something that's almost becoming a habit, I challenged myself to cook and blog about meal for one. And hoped there are people out there who are like me.
Because everything else seems more important, I just tend to walk into the kitchen and eat whatever comes handy. A pita bread smothered with labneh and zaatar, a chutney sandwich, cookies, cucumber sprinkled with pepper. So when it comes to cooking, it is important there is minimal to no chopping involved, not even an onion. To me, it's also important that food can be eaten with a fork while I continue to shoot with the other!
That leaves us to spices. Spices that can add flavor and depth to anything in no time. Here, the humble potato is cooked in basic but a trustable medley of spices. Either tuck it into any flatbread you have with your favourite sauce or just eat them by the fork. I eat mine with a quick salad of arugula, tomatoes, feta cheese and pomegranate with a squeeze of lemon.
This also is an ideal side dish with any curry or dahl.
Rai waale Aloo - Curry Leaves, Mustard Seeds Tempered Potatoes
2 medium or one large potato
1/4 tsp turmeric
1/2 tsp red chilly powder
2 tsp coriander powder
1/2 tsp cumin seeds
1 tsp black mustard seeds
6-7 curry leaves
3 tbsp vegetable oil or ghee
Salt to taste
Slice and quarters the potatoes such that they are all uniform in size.
Heat oil in a wok, add the mustard seeds and curry leaves.
Once they pop, add turmeric, chilli and coriander powder.
Add the potatoes and let them fry with the spices for a minute. Add salt and cover.
Cook until done. If cut really small they won't require any water.
Optionally, garnish with coriander leaves.