With the hustle-bustle of the holiday season all around you, one can’t help but feel the joy. There is, definitely, something good in the air. And of course, all the sugar being consumed does play a good part in keeping spirits high! While I haven’t even begun to wonder what my holiday baking would comprise of, I have started to however, work my way through to richly comforting meals. Yes, the cold winds do make me find comfort in my foods most times.
I remember a time not so long ago, when all I would eat on cold wintry nights were bowlfuls of hot chicken-noodle soup. Now, times have changed, and with it, so have my moods evolved. I do still enjoy the occasional soup, but I find myself on most days craving something else. These cravings almost always vary depending on what I envision myself eating that night.
When I went to my kitchen today to make a quick fix for dinner, little had I known what would come out of it. A look into the fridge told me that I was missing anaything and evrything that could create something festive. But as always, the culinary instincts refused to back down. A bag of cute red baby potatoes called out to me, and I found my myself picking out flavours to go with it. Had I known that these cute little guys could make me swing a few minutes later, I would’ve atleast played some holiday music!
BABY POTATOES IN A CASHEW-BASED CURRY
Prep time: 10 min, Cooking time: 20 min | Serves: 4Â Â
8-10 red baby potatoes, peeled 2 medium-sized onions, pureed 2 tomatoes, cubed 2-3 green chillies, chopped 1 tbsp cashew powder 1 tsp tomato paste 2 tbsp plain youghurt, beaten till smooth salt, to taste 1 tsp cumin seeds Â 2-3 dried red chillies 1/2 tsp red chilli powder 1/4 tsp turmeric powder 1 tsp coriander powder 1/2 tsp driend fenugreek leaves 2 tbsp light cooking oil water, as needed fresh coriander leaves, finely chopped for garnish
HEAT oil in a non-stick pan and saute potatoes till lightly browned on all sides. Remove onto a plate and prick on all sides with a fork.
ADD cumin seeds, dired red chillies and green chillies to hot oil and saute till fragrant. Add onion paste and fry till it starts to give out oil on the sides.
ADD red chilli powder, coriander powder, cashew powder and turmeric powder and fry to blend in spices well.Add tomato paste and yoghurt and cook till mixed well and it starts to give out oil again from the sides.
ADD salt, tomatoes, potatoes and dried fenugreek leaves along with a splash of water and cover cook for 10-15 minutes till potatoes are tender. Stir occasionally, adding water if necessary to get desired consistency.
GARNISH with coriander leaves and serve warm with rotis.
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