Saturday, March 5, 2011

Potato, Radish, Tomato Curry Delight*

1 Tablespoon vegetable oil
1 Teaspoon cumin seeds
(if you do not have cumin seeds, you can use another spice of your choosing, or leave them out.)
1 Salt shaker (salt to taste 1-2 teaspoons)
1 Small yellow onion (sweeter than other onions)
5 Small potatoes
2 Bunches of radishes (about 15 radishes)
3 Small tomatoes
2-4 Tablespoons of curry powder
1-2 pinches of marsala powder (optional)
Sprigs of cilantro (optional)
green onions (optional)
Step 1: Wok time
Peel potatoes and chop them into small squares (see picture above)
Cut radishes into quarters (see picture above)
Chop onion into small squares (see picture above)
Take a wok, or large fry pan
On Medium heat
Add vegetable oil and cumin seeds
Let oil become infused with cumin of a minute or two
Add onions, radishes, and pototoes
Add salt (roughly a teaspoon)
Let sautee for several minutes stirring contents to get a little browned
To soften the potatoes quicker, I use the trick of using a few tablespoons of water, covering contents with a lid, and let everything steam for a few minutes.
When the contents are almost soft, but not completely, continue onto step 2

Step 2: Curry and Marsala
Add the curry powder
Add the marsala
Let simmer until combined

Step 3: Tomatoes
Chop Tomatoes into small pieces (See picture to the right)
Add to the mix (and salt to your preferred taste, roughly another teaspoon)
Simmer once again for a few minutes ------>
Final Steps: Cilantro, Simmer, Rice, and Dish
Add Cilantro, simmer more, dish the rice, and top with curry
Top with clilantro and chopped green onions and EAT!!!!!!!!!!!!!!!!!!!
All of this takes about 30-40 minutes depending how good you are at your prep work.

*Although I did indeed cook this dish all by myself, I must give credit for the recipe and instructions to Nitika and Amit (Nitika, some of this will arrive on Monday for you, sorry Amit...)