Potato Sak: a journey into mom’s Indian cooking

So, I have finally undertaken a true life- long task: my mother’s cooking. She a ridiculously good cook. I never really had to understand it, because she always rocked my taste buds but now I’m moving out west, to EVANSTON, WYOMING (to teach elementary music!) and I need to obtain some of her skills. This is a fairly “simple” (as she calls it) dish, a curried potato entree that can be eaten with Basmati rice. Yumm- I will be making this, fo sho, in Wyoming when I need a little comfort food.



  • 4-5 red- skinned potatoes, peeled and cut to roughly 1- inch bites
  • handful of frozen peas
  • 2 T. canola (or any veggie) oil
  • 1 onion, thinly sliced
  • 1 tomato, rough cut
  • few twigs cilantro
  • 1 fresh lemon


  • 1st ROUND – t. black mustard and cumin seed, 3-4 curry leaves
  • 2nd ROUND – 2 T. salt, T. chili powder, t. tumeric
  • 3rd ROUND – T. ground cumin and coriander, T. sugar

ONE BIG PAN with lid


  1. throw sliced potatoes and frozen peas in a mixing bowl, rinse, drain and set aside.
  2. heat the oil on medium. throw in ROUND 1 spices until cumin seeds start poppin’, add onions.
  3. once onions are sauteed, add peas and potatoes. add ROUND 2 spices. add water until potatoes are covered in dish. cover lid and set heat on med- high.
  4. while this is cooking, blend tomato and cilantro. squeeze da lemon and set both aside (separately).
  5. once potatoes are tender (extra water may be needed here to ensure tenderness), add crushed tomatoes/ cilantro, lemon, and ROUND 3 spices. keep lid uncovered.
  6. stir occasionally, keeping heat on medium, until sauce thickens.

EAT and ENJOY with some rice or whateva.