Rural Style Potato Curry from India

Traditional accompaniments to this curry include brown sugar, sliced onions and fried long green chilies. You can try shallow-frying virtually any type of chili pepper instead and a sweet chutney may be substituted for the brown sugar.

Any of the hundred varieties of potatoes available at farmers' markets and specialty stores will work for this curry. Cafe Drake used here pink huckleberry potatoes from our local greenmarket.

Throughout Asia potatoes are regarded purely as a vegetable and not a starch. Serve this curry with basmati rice, the traditional accompaniments as above and a green veggie like broccoli or spinach.

Shallow-fried green chilies develop a rich, toasted flavor.


WESTERN GUJARAT POTATO CURRY

Heat 2 T. of vegetable oil in a large skillet over high heat and quickly fry 2-4 long green chilies. When they have browned and softened remove from pan taking care to not burn. Set aside for condiment platter.

Over medium-high heat, in the same pan, add 1 minced clove of garlic, 1 cup finely chopped shallots or onions and 1 lb. of peeled and chopped potatoes. The potatoes should be no bigger than 1/2" cubes ideally. Stir fry for a few minutes then 1 add one chopped tomato and 3-4 small green chilies (or any type you prefer).

Now add: 1/2 t. black mustard seeds, 1/2 t. turmeric and 1 t. each of ground cumin and coriander. Add about a t. of salt and 1/2 cup of water, bring to a boil, cover and simmer for 20 minutes. Add water as needed to prevent sticking and burning. After 20 minutes the potatoes should be nicely tender but if not, cook until quite soft.

Check for salt and add more if needed. Serve hot with rice, a green veggie and the condiment place as described (and pictured) above.