|Potatoes with ginger and garlic. Sookhe Aloo|
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Peel, and cut the potatoes into 12mm cubes. Cook in salted water for 8 to 10 minutes, they should still be firm. You want the pieces to hold their shape.
Put the ginger, garlic, spices, yoghurt and water into a container and blend into a paste with a food processor or blender.
Heat some oil in a frying pan, add the spice paste and cook for a few minutes. Put in the potato cubes, stir to coat with spices and fry until browned and cooked through. You may need to cover the pan for part of the cooking time to prevent the contents drying out too much.
At the end of the cooking, if a brown crust is stuck to the bottom of the pan, turn the heat off, put a lid on and let it sit. The residual heat and the steam will soften the crust sufficiently to let it be scraped up.
Serve as a filling for Dosas. Goes well with Val's chicken pie!
inspired by: Madhur Jafrey's Indian Cooking
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