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
- throw sliced potatoes and frozen peas in a mixing bowl, rinse, drain and set aside.
- heat the oil on medium. throw in ROUND 1 spices until cumin seeds start poppin’, add onions.
- 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.
- while this is cooking, blend tomato and cilantro. squeeze da lemon and set both aside (separately).
- 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.
- stir occasionally, keeping heat on medium, until sauce thickens.
EAT and ENJOY with some rice or whateva.