This recipe makes a TON of potatoes, so get ready.
Also, I know I need a better photo. Check out the original at House & Garden, their’s is beautiful.
3 large potatoes, halved and boiled
- 1 tablespoon minced ginger root
- 6 garlic cloves, whole
- 2 large tomatoes, one quartered, the other cut into slim wedges
- 4 tbsp grapeseed oil
- 1 large onion, coarsely chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon mustard seeds
- 1 1/2 teaspoon garam masala
- 3/4 teaspoon chili powder
- 3/4 teaspoon cumin seeds (if you have it)
- 2/3 teaspoon turmeric
- Salt to taste
Boil potatoes in salted water until just soft (about 30 minutes). When cool enough to handle, peel (optional, honestly) and chop into 1 inch cubes.
- Blend together the ginger, garlic and quartered tomato until smooth.
- Heat oil over medium heat in a large frying pan. Add the cumin and mustard seeds and sautÃ©. Once the cumin starts to darken add the onion and continue to cook for approximately 1 minute. Add the ginger and garlic mixture, the ground spices and salt. SautÃ© for 2 minutes or until the garlic smells deeply aromatic.
- Add the tomato wedges, stir well and cook for three to four minutes. Tip in the potatoes, stir gently, cooking for 3-5 more minutes in order to absorb the flavors.
- Continue to salt, if needed.
Additional Cooking Instructions