Baby Potatoes with Seasoned Tomato Sauce ALOO TAMATAR SABJI

Description

If you have access to a garden and can harvest very small, marble-sized waxy red potatoes, they are the perfect choice for this dish, as their delicate skins wash away easily. If using larger new potatoes (red or white), boil them whole and peel once cool. The cooked potatoes are warmed in a rich, fresh tomato sauce. Both components can be prepped in advance and assembled just before serving.

This dish pairs exceptionally well with bread, such as griddle-baked wheat berry bread or deep-fried seasoned whole wheat bread. It also serves as an excellent breakfast or brunch side with whole grain toast.

Details

• Preparation time: 10 minutes (after assembling ingredients)

• Cooking time: 15–20 minutes

• Serves: 4 or 5 people

Ingredients

The Potatoes

• 24 oz (685 g) waxy new potatoes (maximum 2 inches/5 cm diameter)

Whole Spices (for Grinding)

• 3 to 4 whole cloves

• 6 to 8 whole black peppercorns

• 0.7 tbsp coriander seeds

• 0.3 tbsp cumin seeds

• 0.2 tbsp fennel seeds

Wet Paste Blend

• 1 inch (2.5 cm) piece fresh ginger root, peeled and coarsely chopped

• 2 to 3 hot green chilies (adjust to taste)

• 1 tbsp coarsely chopped fresh coriander leaves or parsley (reserve remaining for garnish)

• 2 to 3 tbsp water

Cooking & Sauce

• 4 tbsp ghee (Alternative: 2 tbsp vegetable oil mixed with 2 tbsp melted unsalted butter)

• 0.3 tbsp black mustard seeds

• 6 to 8 curry leaves (preferably fresh)

• 12 oz (340 g) tomatoes, peeled, seeded, and coarsely chopped (approx. 1 cup)

• 0.2 tbsp turmeric powder (scant amount)

• 0.3 tbsp garam masala

• 0.2 tbsp chat masala

• 0.5 tbsp salt

• 2 tbsp coarsely chopped fresh coriander leaves or parsley (for garnish)

Instructions

1. Prepare the Potatoes: Boil the potatoes in their skins until they are just fork-tender. Allow them to cool. Peel the skins if necessary and cut the potatoes into pieces approximately 0.5 inches (1.5 cm) in size.

2. Make the Spice Paste: Place the cloves, peppercorns, coriander seeds, cumin seeds, and fennel seeds into a mortar or spice mill and grind into a powder. Transfer this powder to a blender. Add the ginger, green chilies, 1 tbsp of the fresh herbs, and the water. Blend until the mixture is smooth.

3. Cook the Sauce: Heat the ghee (or oil) in a heavy 12-inch (30 cm) nonstick frying pan over moderately high heat. When hot but not smoking, add the black mustard seeds and fry until they pop and turn gray.

   • Note: If using the oil and butter combination, add the butter immediately after the mustard seeds pop.

4. Simmer: Drop in the curry leaves, followed immediately by the chopped tomatoes and turmeric. Reduce the heat. Stir occasionally and cook until the liquid evaporates and the fat separates from the tomatoes.

5. Assemble: Add the boiled potatoes, garam masala, chat masala, and salt to the pan. Gently stir to combine. Cover and cook until the potatoes are heated through. (If not using a nonstick pan, you may need to sprinkle small amounts of water to prevent sticking).

6. Serve: Sprinkle with the remaining 2 tbsp of fresh herbs before serving.