Yield: 4 servings
Ingredients:
1 lb. Idaho potatoes, peeled and cut into ½ inch cubes
1 cup yellow onions, chopped
2 Tbs. vegetable oil
1 tsp. black mustard seeds
1 tsp. urad dhal
1 tsp. chana dhal
6 fresh curry leaves
½ Tbs. turmeric
1 tsp. cayenne pepper, ground
Salt and pepper, to taste
1-1/2 Tbs. cilantro, chopped
Directions:
Steam or boil potatoes until tender (but NOT soft). Drain and set aside.
In large frying pan, heat oil briefly. Add mustard seeds. When they start to pop, add the chana dhal.
Stir until chana dhal start to change color, then add the urad dhal and stir until all the dhal (chana and urad) are lightly brown.
Add onions and stir until the onions are tender.
When the onions are soft, add the curry leaves plus all other ingredients.
On medium heat, continue to cook and stir for about 5-10 minutes; stir from bottom to keep from sticking. Garnish with cilantro.
Serving Ideas:
Hot vegetable: Carrots, mixed vegetables, cauliflower and tomatoes can all be added. More oil results in a crunchier dish.
At the grill: Serve the Indian potatoes with grilled naan bread as a breakfast taco. Any spicy sauce is suitable.
At the salad bar: Serve chilled as a cold mixed Potato Salad option. Top with fresh cilantro and red onion slices.
At the pizza station: Use naan bread or whole wheat pizza dough as base. Top with Tikka Masala sauce, Indian Potatoes and ½-inch Paneer cheese cubes. Run through Impinger oven and top with chopped cilantro and red onions.
At the deli: Tortilla of choice with sliced Tandori chicken, Indian Potatoes, garbanzo beans, red onion slices, chopped cilantro and vegetable curry sauce.
Ingredients:
1 lb. Idaho potatoes, peeled and cut into ½ inch cubes
1 cup yellow onions, chopped
2 Tbs. vegetable oil
1 tsp. black mustard seeds
1 tsp. urad dhal
1 tsp. chana dhal
6 fresh curry leaves
½ Tbs. turmeric
1 tsp. cayenne pepper, ground
Salt and pepper, to taste
1-1/2 Tbs. cilantro, chopped
Directions:
Steam or boil potatoes until tender (but NOT soft). Drain and set aside.
In large frying pan, heat oil briefly. Add mustard seeds. When they start to pop, add the chana dhal.
Stir until chana dhal start to change color, then add the urad dhal and stir until all the dhal (chana and urad) are lightly brown.
Add onions and stir until the onions are tender.
When the onions are soft, add the curry leaves plus all other ingredients.
On medium heat, continue to cook and stir for about 5-10 minutes; stir from bottom to keep from sticking. Garnish with cilantro.
Serving Ideas:
Hot vegetable: Carrots, mixed vegetables, cauliflower and tomatoes can all be added. More oil results in a crunchier dish.
At the grill: Serve the Indian potatoes with grilled naan bread as a breakfast taco. Any spicy sauce is suitable.
At the salad bar: Serve chilled as a cold mixed Potato Salad option. Top with fresh cilantro and red onion slices.
At the pizza station: Use naan bread or whole wheat pizza dough as base. Top with Tikka Masala sauce, Indian Potatoes and ½-inch Paneer cheese cubes. Run through Impinger oven and top with chopped cilantro and red onions.
At the deli: Tortilla of choice with sliced Tandori chicken, Indian Potatoes, garbanzo beans, red onion slices, chopped cilantro and vegetable curry sauce.
Author: Executive Chef Luis Marquez
Source: http://recipes.idahopotato.com/executive-chef-luis-marquezs-indian-potatoes/#.UWJEIaLvuxB