This is a fun and easy way to add variety to a meal and a good way to spice up ho-hum potatoes. You don’t have to serve this with a curry dish but it certainly goes well with one. This could be served with baked chicken and vegetables or anything else you desire.
I had just finished making a vegetable stock from vegetable scraps and I boiled the potatoes in the stock, instead of boiling them in water. Regular water would have worked just fine, but the broth seemed right for the dish.
3 large red potatoes, washed, peeled and diced into ½ inch cubes
1 medium onion, finely chopped
2 cloves garlic, mashed and minced
1 tsp fresh ginger, minced
Salt, to taste
½ tsp turmeric
1 tsp Garam Masala
1 tsp cumin
1 Tbs lemon juice
1 dry chile de arbol
2 Tbs cooking oil
Cilantro, for garnish
Boil the potatoes for about 15 minutes, or until the potatoes are nearly cooked. Strain potatoes and rinse under cold water. Set aside.
Heat oil in a wok and add the chile de arbol.
Remove the chile de arbol after 30 seconds. Add chopped onions and fry for 2 to 3 minutes on medium heat.
Add ginger and garlic and fry for 2 minutes until the onions are lightly browned.
Add the spices, along with salt to taste.
Add diced potatoes and stir for a minute or two.
Sprinkle some water over the potatoes and cover the wok and cook for 5-8 minutes. Stir occasionally to prevent the potatoes from sticking to the wok.
Sprinkle a little more water if needed and cook for another 3-5 minutes until the potatoes are thoroughly cooked.
Turn off the heat and add lemon juice. Add chopped cilantro and serve.