New Potatoes Cooked In Their Jackets
|New potatoes||8 Medium (Depending On Size)|
|Ginger piece||1 1⁄2 Inch, peeled and coarsely chopped|
|Ground turmeric||1⁄2 Teaspoon|
|Vegetable oil||5 Tablespoon|
|Whole cumin seeds||1⁄4 Teaspoon|
|Hot green chili/1/4 teaspoon cayenne pepper||1⁄2 , finely sliced|
|Chopped chinese parsley||1 Cup (16 tbs) (Coriander Greens Or Cilantro)|
|Salt||1 1⁄4 Teaspoon|
|Garam masala||1 Teaspoon|
|Ground coriander||1 Tablespoon|
|Lemon juice||2 Tablespoon|
Wash the potatoes well, but do not peel.
Quarter them lengthwise, then dice them.
Set aside in a bowl of cold water.
Put the ginger in the electric blender with the turmeric and 3 tablespoons water.
Blend at high speed until smooth.
Heat the oil in a 10-12-inch heavy-bottomed pot over medium heat.
Add the whole cumin seeds, and after about 10 or 20 seconds, when they change color, add the paste from the blender and cook for about 1 minute.
Put in the sliced green chili if you are using it, and cook another 30 seconds.
Drain the potatoes and add them to the pot.
Fry them, stirring, for about 5 minutes.
Scrape the bottom of the pan as you stir.
Put in the Chinese parsley, lower heat a bit, and fry another 5 minutes, stirring gently.
Add the salt, garam masala, coriander, lemon juice, cayenne pepper if you are using it, and 3 tablespoons warm water.
Stir, scrape bottom gently, and cover.
Reduce flame to very low and let the potatoes cook about 25 minutes, until done.
Stir very gently every 10 minutes or so.
To serve: Lift out carefully and serve in warm shallow dish or platter.
Try these potatoes with roast pork or lamb.
They are very versatile in an Indian meal and can be served in an all-vegetarian lunch with cabbage, Carrots and Peas with Ginger and Parsley, Karhi, and rice—or they can be served with almost any meat or poultry dish.
They are very good with hot chapatis and Tomato and Onion with Lemon Juice.