cw (06/14/82)
Alu Masala -- Indian Spiced Potatoes
Ingredients
3-4 large peeled boiling potatoes cut into 1/2 inch cubes
3 medium firm ripe tomatoes, washed and coarsely chopped
1/2 cup finely chopped onions
1/4 cup ghee or browned and reduced butter
1 Tbl scraped finely chopped fresh ginger root
1 Tbl finely chopped garlic
11/2 tsp salt
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp red pepper flakes
1 cup water
Method
In a heavy 2 to 3 quart saucepan, heat the ghee over high
heat until a drop of water dripped in it splutters
instantly. Stir in the ginger and garlic, then add the
onions and salt. Lower heat to moderate and fry the onions,
stirring constantly, for 7 to 8 minutes until they are soft
and golden brown. Do not burn.
Add the cumin, turmeric, and red pepper. Stir in the
tomatoes and cook briskly while stirring for about 5
minutes; most of the liquid in the pan should evaporate and
the mixture should draw away from the sides and bottom of
the pan in a thick mass.
Drop in the potato cubes and stir until they are well
covered with the tomato mixture. Stir in the water, bring
to a boil over high heat, cover tightly, and reduce the heat
to low. Water may need to be adjusted depending on amount
of potato. Simmer for about 10 minutes until the potatoes
are tender but still whole. Serve at once.
Notes
The ghee is butter reduced and cooked until all water and
milk solids are out of it; Indians keep butter this way so
that it will not spoil. Ordinary butter boiled carefully
for some time and browned lightly will have sufficient
ghee-like nature for this recipe.