Let me start by saying this is was a runaway hit with my family. We are blog hopping for Avant Garde Cookies and I was delighted that my first hop in this category was to my blogger bestie, Priya Sreeram's blog, Bon Appetite - First thing that struck me as i keep flipping web pages is - How did I miss this? My sweet friend is so -- because she is a dessert junkie! She has cakes, and brownies, and all kinds of delicious bakes and scattered in between are her savory/spicy dishes... I loved browsing and rereading some of her wonderfully written posts.
I had made a peanut and onion chutney not too long ago which was a super hit too and I thought, hmm, the potato monsters I have in my son, hubby and daughters would love this. But for adding a few of my favorite tastes, I stayed pretty true to my soul sister's recipe and we enjoyed this to the last lick with chappatis- Thanks PS for enriching my repertoire with this fab dish. And to really confess, I am not big on potatoes at ll - clearly prefer sweet potatoes to the regular kinds and even I loved it
Off to the recipe now
Ingredients
- 8-10 medium sized red potatoes
- 1/2 can of diced tomatoes (or 1 big beef tomato)
- 1 huge red onion (or 2 medium sized ones)
- 1/2 cup of roasted peanuts (without husk)
- 4-5 of your spicy-est red chilies
- A pinch of turmeric
- A pinch of asafetida
- 2 tsp of olive or other oil
- Curry leaves, mustard seeds for tempering
- Boil Potatoes in pressure cooker or steamer
- Peel, cube and keep.
- In a kadai or deep pan,(nonstick to save on oil) add oil and heat
- Throw in the asafetida, red chilies and sauté
- Roughly chop the onions, and peanuts since they are to ground anyway
- Let it tenderize
- Add the tomatoes
- Cook until the water is evaporated
- Cool, grind and set aside
- In the pan now add 1 tsp of oil and temper the mustards and the curry leaves.
- Add the cubed potatoes and some turmeric (optional)
- Add some salt and cook for a few minutes until the potatoes absorb the salt - I also used 1tsp of rasam powder (you can use curry powder) and cook for a minute longer
- Now add the onion and peanut paste and let it simmer along with the potatoes
Transfer into a serving dish and go hung-ho at it with chapatis/naan/pooris or even rice
Enjoy this recipe until the next time I am coming back with some Jams and Tangerine Marmalade - so stay tuned!