Aloo Ki Subzee (Spiced Potatoes)

Café Spice Namaste, p. 95

Oil for frying

½ tsp mustard seeds

1 tsp cumin seeds

8-10 curry leaves

¼ tsp asafetida

2 long hot green chilies, cut into 2-3 pieces each

14 oz. onions, finely sliced

1 ½ lb potatoes, peeled and diced

½ tsp ground turmeric

½ tsp ground dried red chili

1 tsp ground coriander

½ tsp ground cumin

9 oz tomatoes, chopped

1 tbsp fresh cilantro

Salt

Heat a layer of oil in a large, heavy-bottomed pan until it forms a haze. Add the mustard seeds, cumin seeds, curry leaves, asafetida and green chilies and cook until the mustard seeds stop crackling. 

The peppers are mostly just there for flavor, but they're also tasty if you want to eat them.

Add the onions and saute until softened but not colored, then add the potatoes. 

Well, the peppers are also there to look pretty.

Saute until the potatoes are evenly coated in the oil and spices, then stir in the ground spices, some salt and enough water to just about half cover the potatoes. 

Make sure the spices get mixed in there really well!

Cover the pan with a tight-fitting lid and simmer over low heat, stirring from time to time so the potatoes cook evenly. When the potatoes are almost done, add the tomatoes. Cook uncovered until the potatoes are tender and the sauce has thickened. Check the seasoning, stir in the cilantro and serve.

Served up with some fried chicken, courtesy of Cheap Chicken Monday at Albertsons. 

My Rating: 3/5 "It's a nice vegetable accent to something salty. The potatoes get a great consistency and the onions offset them well. Although there's a lot of spices in this, the overall flavor is kind of bland. You might want to try spicier peppers (I used Anaheim) if you want to give it some more punch."