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Thread: Indian spiced potatoes

  1. #1
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    Default Indian spiced potatoes

    These sound almost as good as Potatoes Dauphinoise. Orgasm on a fork, who needs men if you have potatoes like this?

    Indian Spiced Potatoes

    * 2 lb. Yukon gold potatoes, peeled and cut into 1/8-inch slices (908 g)
    * 1 1/2 cups milk (375 ml)
    * 1 tbsp mustard seeds (15 ml)
    * 1 tsp cumin seeds (5 ml)
    * 1 tbsp clarified butter (15 ml)
    * 1 x onion, thinly sliced
    * 1 tsp garam masala (5 ml)
    * 1 tsp ground coriander (5 ml)
    * cayenne pepper, to taste
    * 1 cup whipping (35%) cream (250 ml)
    * 3/4 cup full fat yogurt (175 ml)
    * coarse salt, to taste
    * butter, for baking dish

    Directions:

    1. Preheat oven to 350 degrees F.
    2. Add potatoes to a wide pot. Cover fully with milk, add salt to taste and bring to a boil. Reduce to low heat and simmer, uncovered, for about 20 to 25 minutes or until potatoes are fork tender. Drain, reserving the liquid. Set aside.
    3. Meanwhile in a dry skillet, toast mustard and cumin seeds over medium-high heat until fragrant. Remove seeds from skillet and crush in mortar and pestle. Set aside. Return skillet to medium heat and add the clarified butter. Add onion, toasted seeds, garam masala, coriander and cayenne pepper and saute for 5 minutes, until onion is soft.
    4. Butter a 12-cup shallow baking dish. Spread half the potato slices in bottom of dish. Cover the potatoes with some of the reserved liquid from cooking the potatoes. Sprinkle with half the onion mixture and salt to taste. Add remaining potatoes. Cover the potatoes with a little more of the reserved liquid from cooking the potatoes. Sprinkle with the remaining onion mixture and salt to taste. Whisk together cream and yogurt. Pour over potatoes and press down firmly to completely cover.
    5. Bake in middle of oven for 20 to 25 minutes or until potatoes are golden and liquid has mostly evaporated. Let stand for 10 minutes before serving.

  2. #2
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    Default Re: Indian spiced potatoes

    OK. I made these tonight and they were unbelievably good. I'm starting my spring diet and exercise regime tomorrow so I thought why not pig out tonight?

    They're a little fussy to make, but soooo worth it.

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    Default Re: Indian spiced potatoes

    They seem somewhat like a high falutin Bombay Potato, is that what they're like? Sounds yummy, potato is my ultimate comfort food

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    Default Re: Indian spiced potatoes

    I've never had Bombay Potato but if it's potato, it must be good!

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    Default Re: Indian spiced potatoes

    I'll see if I can find a Bombay Potato recipe, it's basically slices of potato spiced with onion. Sounds much the same as this, but without the creaminess of yoghurt or milk. I'll try and find one, see if you like it

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    Default Re: Indian spiced potatoes

    Yum. Good.

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    Default Re: Indian spiced potatoes

    Ok well I've had it with onion (damn takeouts!) but here's a recipe that seems about right:

    http://www.bbc.co.uk/food/recipes/da...to_76547.shtml

    Ingredients
    3 tbsp sunflower oil
    1 tsp mustard seeds
    ½ tsp ground cumin
    1 tsp turmeric
    1 tsp ground coriander
    1 tsp garam masala
    1 tsp chili powder
    5cm/2in piece fresh ginger, grated
    1kg/2lb 3oz potatoes, peeled, and cut into smallish cubes
    350ml/12fl oz vegetable stock
    4 tomatoes, roughly chopped
    1 bunch coriander, roughly chopped



    Method
    1. Heat a wok until hot and add the oil.
    2. Add all the spices and the ginger and stir-fry for one minute until fragrant.
    3. Add the potatoes and stir to coat in the spices.
    4. Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender.
    5. Stir in the tomatoes and coriander.
    6. Season with salt and freshly ground black pepper and serve.

  8. #8
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    Default Re: Indian spiced potatoes

    Sounds excellent, and far less caloric. Must try it soon.

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