Saturday, October 13, 2012

A Potato Mix with a Cracked Peppercorn Sauce

It wouldn't be Thanksgiving without a side of potatoes and this recipe doubles the potato fun with sweet potatoes. I'm not generally a fan of sweet potatoes after being traumatized by too many overly sweet holiday side dishes, but this recipe does a good job of balancing the sweet with spices and heat.

One year ago: Chicken-Fried Steak
Two years ago: Cranberry Vanilla Coffee Cake
Three years ago: Penne Rigata della Kay

A Potato Mix with a Cracked Peppercorn Sauce (from 660 Curries)

3 medium russet or Yukon Gold potatoes, peeled, cut into 1/2" cubes
1 medium sweet potato, peeled, but into 1/2" cubes
1 1/2 tsp coarse salt
1 tsp black peppercorns
1/4 tsp whole cloves
1/4 tsp cardamom seeds from green or white pods
1 cinnamon stick, broken into pieces
1 tsp ground Kashmiri chiles (or 1/4 tsp cayenne + 3/4 tsp sweet paprika)
2 tbsp canola oil
1 tsp black or yellow mustard seeds
12 grape tomatoes, halved or 1 medium tomato, cored and cut into 1" pieces
12 to 15 medium to large curry leaves
2 tbsp finely chopped cilantro

1. Place potatoes in a medium-size saucepan, add 3 cups water, and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are tender, but still firm-looking, 8 - 10 minutes.
2. Meanwhile, combine salt, peppercorns, cloves, cardamom, and cinnamon in a mortar. Pound until it resembles coarse sawdust. Stir in ground chiles.
3. Reserve 1/2 cup cooking water and drain.
4. Dry out saucepan, add oil, and heat over medium-high heat. Add mustard seeds, cover, and cook until seeds have stopped popping.
5. Add tomatoes, curry leaves, and spice mixture and cook uncovered until tomatoes have softened, 2 - 4 minutes.
6. Pour in reserved cooking water and scrape pan to deglaze. Add potatoes and stir. Simmer until potatoes are warmed through, 2 - 4 minutes.
7. Stir in cilantro and serve.

No comments:

Post a Comment