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Categories: Sides, Vegetarian

Spicy steamed potatoes

Charmaine Solomon's 1976 work "The Complete Asian Cookbook" served as an early bible for many cooks wanting to learn about Asian food. A Sri Lankan who resettled in Australia, Solomon taught Asian cooking and wrote more cookbooks, including one of ... Read more

Total time: 40 minutes | Serves 4
  • 1 pound small boiling potatoes
  • 1 small onion, roughly chopped
  • 1 teaspoon chopped garlic
  • 1 teaspoon grated ginger root
  • 1 tablespoon lemon juice
  • 3 tablespoons water
  • Salt
  • 1 tablespoon ghee (clarified butter) or oil
  • 1 small cinnamon stick
  • 3 cardamom pods, lightly crushed
  • 2 whole cloves
  • 1 bay leaf, crumbled
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cumin seeds
  • 1/2 cup yogurt
  • 1/2 teaspoon garam masala
  • 2 tablespoons chopped cilantro, or 2 small chiles, seeded and sliced

Step 1Place the potatoes in a saucepan, cover with water and boil, covered, 5 minutes. Drain. Prick the potatoes lightly with a fine skewer.

Step 2Place the onion, garlic, ginger, lemon juice, 1 tablespoon of water and 1 teaspoon of salt in a blender and puree.

Step 3Heat the ghee in a saucepan over medium-high heat and fry the cinnamon, cardamom, cloves and bay leaf for 2 minutes. Add the turmeric and stir, then add the blended mixture and fry, stirring, until the onion no longer smells raw, about 1 minute. Rinse out the blender with 2 tablespoons of water, add to the pan with the potatoes and stir well. Cover tightly, turn the heat very low and steam until the potatoes are cooked, 20 to 25 minutes.

Step 4Roast the cumin seeds in a dry pan over medium-high heat, stirring until dark brown, then pound until roughly crushed. Combine the yogurt with the cumin, garam masala and a dash of salt. Serve the potatoes topped with the yogurt mixture and sprinkled with cilantro or chiles.

Each serving:
150 calories; 124 mg. sodium; 12 mg. cholesterol; 4 grams fat; 2 grams saturated fat; 26 grams carbohydrates; 4 grams protein; 2.98 grams fiber.
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