Add these super quick and easy diced potato recipe to your collection; It is vibrant, can be as spicy as you want. Typically a 'fair' street food and perfect for a picnic it can easily feed a crowd.
Serves 8 when accompanied with other food.
4-5 medium potatoes; I kg/2.2 lbs, peel and dice equally
3 tbsp oil
1 tsp mustard seeds
1 tsp red chillie flakes
A large handful of fresh curry leaves
3/4 tsp turmeric powder
11/4 tsp salt
1 tsp garlic paste
3/4 tsp ginger paste
1 cup finely chopped browned/fried onions
juice 1/2 a lime
3 ozs water
In a deep skillet heat the oil. Add in order; the curry patta/leaves, turmeric, mustard seeds, salt, chillie flakes, and the potatoes. Toss them about till you can see them turn a nice yellow, sprinkled with the red and dotted with the green. Lower the heat and cook for 20 minutes until half done.
Now add the ginger, garlic and onions. Toss it again and cover. Continue to cook for another 20 minutes. Uncover, put the flame higher, add the water, it will sizzle, absorbing all the water very quickly, squeeze the lime juice all over. Shake the pan and voila, ready to serve and eat.
All potatoes cook differently. Test the potatoes to make sure they are cooked through and for seasoning.
If you don't have curry leaves, add a handful of freshly chopped coriander and sprinkle at the end to replace the green.
This potato is often served in a trio of sweet semolina halwa, a spicy lentil dish called masala ni daar and puri. When served together the garlic, ginger and onion is omitted to compliment the other food.
Eat this with a delicious tomato, ginger and lime chutney!
For more Parsi Food recipes and its origins click for my cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.
Photo credit Sheriar Hirjikaka