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samosa-potatoes recipe

Date:    Wed, 21 Sep 94 15:45:05 EDT
 From:    Kirstin Reade Wilcox (krw3@columbia.edu)
 Spicy Potatoes
 Adapted from the recipe for samosa filling in Madhur Jaffrey's World
 of the East Vegetarian Cooking (not a vlf cookbook, but many of the
 recipes are adaptable and the info on exotic spices and ingredients is
 very helpful).  I wrapped this stuff in whole wheat tortillas to make
 a sort of multicultural burrito--pita bread might also work well.
 3 baking potatoes, boiled whole in their peels, cooled, peeled and diced
 A squirt of Pam (optional)
 3 Tbs. water
 1 medium-size onion, peeled and minced
 1 Tbs. grated fresh ginger
 1/4 tsp. cayenne pepper (or any hottening agent to taste)
 3 Tbs. finely minced cilantro
 1 tsp. ground coriander
 1 tsp. garam masala (use allspice if you don't have it)
 1 tsp. ground cumin
 2 Tbs. amchoor or lemon juice
 salt to taste
 Give a large skillet a squirt of Pam, and briefly saute the onions.  Add 
 the ginger, cayenne, cilantro and water.  Cover, lower heat and simmer 
 gently.  Add more water as the pan dries out and continue to simmer until 
 you have what MFK Fisher calls "an odiferous mulch" (about five minutes, 
 stirring occasionally).  Add the other ingredients and turn everything 
 gently with a spatula to mix as it continues to cook.  Add more water if 
 stuff is sticking.  After another 3-4 minutes it will be ready to eat.  
 This served two with leftovers, but there were a few other things for 
 dinner as well.  
 The original recipe called for a cup of defrosted frozen peas to be added 
 with the ginger and cilantro, but I didn't have any.  Other vegetables 
 might work as well--lightly steamed carrots, for example,. or mushrooms.
 kwvegan vegan