Thursday, October 3, 2013

Imperial Potatoes

With a little bit of heat, a little bit of smokiness, and a bit of sweetness, this makes for a complex side dish or main course.

One year ago: Grilled Chicken with a Cashew-Tomato Sauce
Two years ago: Basil, Hazelnut, and Chocolate Cupcakes
Three years ago: Caramel Apple Blackout Cake
Four years ago: Asparagus, Goat Cheese, and Lemon Pasta

Imperial Potatoes (from 660 Curries)

2 tbsp canola oil
1 tsp cumin seeds
2 black cardamom pods
2 cinnamon sticks (3" long)
2 bay leaves
1 small red onion, cut into 1" pieces
1/4 cup cashews
1/4 cup golden raisins
1 lb russet or Yukon Gold potatoes, peeled and cut into 1" cubes
2 medium green or red bell peppers (8 ounces total), stemmed, seeded, and cut into 1" pieces
2 tsp coarse salt
1/4 tsp ground turmeric
2 tbsp finely chopped cilantro
1/2 tsp Balti masala
1/2 tsp cayenne

1. Heat oil in medium saucepan over medium-high heat. Add cumin seeds, cardamom pods, cinnamon sticks, and bay leaves. Cook until fragrant, 10 - 15 seconds.
2. Add onion, cashews, and raisins and stir-fry until light brown, 2 - 3 minutes.
3. Add potatoes and bell peppers. Pour in 1 cup water and sprinkle with salt and turmeric. Bring to boil, reduce heat to medium-low, cover, and cook until tender, 12 - 15 minutes.
4. Stir in cilantro, garam masala, and cayenne and serve.

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