Monday, March 7, 2011

Indian-Style Aloo (Potatoes)

3 T. Ginger-Garlic Paste ($.15)
1 tablespoon ground coriander ($.10)
1/4 teaspoon turmeric ($.10)
1 C. water, divided (free)
2 tablespoons canola oil ($.05)
1/4 medium jalapeno pepper, seeds removed ($.10)
1 heaping tsp. cumin seeds ($.10)
3 large russet potatoes, peeled and cut into 1/2-inch cubes ($.30)
1 tsp. Kosher salt ($.05)
1 T. freshly minced cilantro leaves, to garnish ($.05)

Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.

In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.

Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 3-4 minutes.

Add the potatoes, stirring to coat the potatoes well with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the potatoes are cooked through and fork tender, about 5 minutes. Roughly mash the potatoes. Garnish with cilantro and serve.

Yields = 4 servings
Cost: $1.00
Cost per serving: $.25

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