Baby potatoes with seasoned tomato sauce from The Art of Indian Vegetarian Cooking by Yamuna Devi

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Notes about this recipe

  • kimslist on September 13, 2010

    I've been using this recipe for 15 years, and it always amazes me. Wonderful colors and complex flavors. Err on the side of making too much sauce, because you won't be able to get enough of it. In my 1987 copy of the book, an important step is omitted in the directions: The blended paste of spices and fresh ingredients should be added to the frying pan, over moderate heat, immediately after the mustard seeds pop, and stir-fried for a minute or so before the tomatoes and turmeric are added. This allows the oil to bring out the flavors in the fresh herb/spice blend. In place of the baby potatoes I often use full-sized Yukon Gold, peeled and diced. Less time spent scrubbing/peeling, and boiling time is reduced or eliminated. I usually skip the boiling step, but the acid in the tomatoes can lengthen the time it takes for non-boiled potatoes to soften in the frying pan. (I use cast iron and cover it to help speed the cooking process.)

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