FOOD AND TRAVEL

Sunday, September 29, 2013

Rai waale Aloo - Curry Leaves, Mustard Seeds Tempered Potatoes


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 
Serves 1

Ingredients 

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

Method

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.


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22 comments

  1. That dish looks evers so good and refined. Simply fabulous!

    Cheers,

    Rosa

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    1. Thank you Rosa for your kind words as usual xo

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  2. I love potato dry sabzi, a yummy staple.

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  3. Very elegant way with a rustled up lunch for one.

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  4. A lot like my fallback meal on lazy workday evenings. I normally skip the curry leaves and add a dash of amchoor powder. Tastes good, takes little effort to rustle up - what more could one ask for :-)

    Love your pictures, especially the spoons with spices.

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    1. Oh - reminds me I forgot to add that you can squeeze lemon juice at the end. Love the tang of amchoor.

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  5. wonderfully big curry leaves! I gave a friend a curry leaf tree a few years ago. It's over 5 meters tall now. She just asked me what to do with it. She'll love your post. Just in time....

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    1. Yes - this were really gigantic and aromatic. How lucky your friend is xo

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  6. It turned out very good. Thanks for sharing.

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  7. It turned out very good. Thanks for sharing.

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  8. I love potatoes in any form...such a delicious veggie... This dish looks good!! Never thought of pairing it up with a salad..great idea :)

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  9. Great recipe. This is definitely a good lunch staple. Have you tried mixing it with yogurt? My mom makes something very similar to this and then we add yogurt at the end.

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  10. I love when potatoes are cooked with mustard, it is such a great way to eat it and of course comforting!

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  11. love potatoes - its a perfect side with the humble daal/rice meal.I particularly like them made with these masalas. So yummy.

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  12. Heh, after a while, you'll begin to relish lunch on your own. Oooh, how I wish I could get my hands on some fresh curry leaves. I'm sure these'll taste great even without 'em :)

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  13. Howz it that you can make the simplest food look so amazing. You got magic here ;)

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  14. Thanks for the recipe, it looks delicious! Is there something to be used in place of the curry leave cause I do not what it is or whether I can find it here. Thanks!

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  15. Thanks for the recipe, it looks delicious! Is there something to be used in place of the curry leave cause I do not what it is or whether I can find it here. Thanks!

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    1. You can find them at Indian groceries. I hear you also get frozen curry leaves in the frozen section. Incase you can't find them, you might just have to omit it! Hope that helps

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  16. I am 22 year old student living in Norway, this recipe made me less homesick. Though I peeled my skin accidentally, instead of potatoes and burnt myself while putting in puris in hot oil but I L-O-V-E-D it! thanks a ton :) PS- I am a girl :D

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  17. Just ran out of onions in my leicester home and didn't wanted to go shopping alone with two little ones...so perfect got some curry leaves in freezer. ..can't wait till it cooks...will add a tips of yogurt to it aswell.

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