I’d first seen this recipe in a cookery show, Khana Khazana, one of the longest running cooking shows in India by Chef Sanjeev Kapoor. What I remember about this one was that he was cooking some authentic Punjabi dishes with his mum.
And what I remember from this recipe was one unique technique which I had never seen or read about before. To know what that is, you will have to go read through the entire post.
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Potatoes, who doesn’t love them? And you might think it is utterly impossible to mess up a potato dish. But look at these culinary competitions like Masterchef Australia and you realise how much thought and process goes into making a simple dish like mashed potatoes.
Potatoes are the sponges of the culinary world. They absorb most flavours beautifully, go with any vegetable most amicably and you need to work really hard to make a potato taste BAD!
I think the make or break in most potato dishes is seasoning. They need adequate salt to taste good, or it’s just a bland boiled chunk of a starchy vegetable.
I like to do a little teaser off and on, on my facebook page. If something turns out really delicious from the day’s cooking, I’ll post an Instagram pic of the dish and depending on the responses I get, it ends up featuring on the blog or not. When I posted the picture of this potato dish yesterday, it got many more oohs and aahs than I expected.
This one is a recipe any beginner cook (or bachelor cook) can nail. All you need is to manage to cook the potatoes well in their skins.
Pressure cooker works best here, but if you have a phobia to my favourite implement in the kitchen, you need some patience to boil the potatoes whole, in their skins, until they are well cooked right till the middle and then proceed with the recipe [Details on cooking potatoes in pressure cooker and pot given at the end of the post]
You could get more adventurous with this recipe using more spices like amchoor (dried mango powder) or crushed dried fenugreek leaves (kasoori methi) but before you go raid the spice aisle, try making this with the basic spices. I can promise you will be wowed!
For my readers from outside India, if you are new to Indian cooking, and you want to try a simple curry recipe, this is the perfect one for you. Few ingredients, simple technique and superb results 🙂
All curries are not with gravies and do not require sautéing of onions-tomatoes-ginger-garlic. In fact, in most South Indian cuisines, a curry is a dry saute of vegetables! Potatoes was one of the first things I cooked as a 10 year old girl. My grandmom would keep boiled potatoes ready and I would make a simple potato roast
Recipe Masala Aloo – Spice coated potatoes
Printable version here