Aloo Sabzi (Potato curry)

I've started draining the oil that separates on my natural peanut butter to use in recipes. The taste is a bit pronounced, but in this recipe it just becomes part of the rich and layered flavouring.

6 servings

160 calories per serving

Quick

Experienced cook: ~30 minutes

Novice cook: ~45–50 minutes

3 Tbsp. peanut oil (or any cooking oil)

1 tsp cumin seeds

1 tsp mustard seeds

1 pinch asaphoetida

3 cloves garlic, minced

1 inch ginger root, grated

1 onion (6oz/170gr) sliced

3 potatoes (24oz), cubed (peeled or unpeeled)

½ tsp turmeric powder

¾ tsp red curry powder (Kashmiri blend is good)

1 tsp cumin powder

1 tsp coriander powder 

1 tsp garam masala

1 + ½ tsp Salt 

¼ cup cilantro, chopped 

1. Heat oil in a heavy bottom wide shallow pan, add cumin seeds and mustard seeds.
2. Once the seeds pop, add the asaphoetida, ginger, garlic and onions along with 1 tsp salt.
3. Sauté on medium heat until the onions start to soften.
4. Add the potatoes to the pan and cook until fork tender. Add a few Tbsps. of water when it starts to stick.
5. Add all dry spices and salt and gently toss until all the potatoes are evenly coated with the spices. 
6. Cook for 2-4 minutes more, covered, to allow the spices to flavor the potato.
7. Serve immediate with chopped cilantro sprinkled on top.