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Potatoes and Tomatoes
in Coriander Ginger Sauce
(aloo tariwale)
 from The Spice is Right:
Easy Indian Cooking for Today
Monica Bhide
A cookbook that simplifies Indian cooking for the time-squeezed, health-conscious
home cook, with more than 150 simple and healthy versions of traditional Indian dishes
and Western dishes with an Indian twist. $24.95.
A Hearty Sunday Brunch
Prep Time: 15 minutes; Cooking Time: 35 Minutes
2 tablespoons / 25 mL vegetable oil
1/4 cup / 60 mL chopped fresh coriander
2 tablespoons / 25 mL grated ginger
1 teaspoon / 5 mL cumin seeds
3 whole green chiles, split lengthwise
3 tomatoes, chopped
1 teaspoon / 5 mL red chile powder
1/2 teaspoon / 2 mL turmeric powder
Salt to taste
5 potatoes, peeled and diced
1 cup / 250 mL water
Garnish: pinch of dried fenugreek
In a large skillet over medium heat, heat the oil until it smokes. Add the coriander,
ginger, and cumin seeds. Sauté for 30 seconds. Add the green chiles and tomatoes;
sauté until the tomatoes are soft. Add the chile powder, turmeric, and salt.
Mix well. Stir in the potatoes. Sauté for 2 minutes. Add the water. Bring
to a boil, lower the heat, and simmer, covered, until the potatoes are tender (about
25 minutes). Serve garnished with the fenugreek.
Variations: You can use whole tiny new potatoes in their jackets. Scrub
them well to remove any dirt.
Each serving provides: Calories: 180; Protein: 4 g; Carbohydrates: 32 g; Fat:
4 g.
To experience this dish at its best, use fresh tomatoes.
Tips: If you use whole new potatoes, prick them all over with a fork to
ensure that the spices have an opening to sink into.
Web bites: Remember Mr. Potato Head? This site has nothing to do with potatoes;
it is a fun site for fans of Mr. Edible Starchy Tuber Head. http://winnie.acsu.buffalo.edu/potatoe/
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