Tuesday, March 13, 2012

Aaloo Lehsunwala or Spiced Garlic Potatoes

This dish, sounding more like a Stockbroker from Mumbai, has been one of my favorite spud accompaniment to any flat bread. It goes amazingly well with Puris, Naans and Rotis, and the only down I can think of it is, it needs something wet like a Raita or Dal to counteract the dryness. It was a dish purely born out of an accident, the accident being, Moi forgetting to turn off the gas, and resulting in these slow-cooked, tender goodness.

I was planning to make a spicy potato curry, and supposed to add coconut milk to the cooked potatoes, when I got distracted (which, isn't a rare occurrence at all) and left the pan on the lowest heat setting possible, with the lid on. When I finally remembered it, I was half panicking about having to make another sabzi, in 20 mins, but thanks to Teflon, my spuds didn't resemble tar, and what I inhaled in was the sweet aromas of roast garlic and onions, which just were waiting to crumble under a touch from my utensil, and potatoes, glorious chunks of them, steaming and already at the point, where they were losing their shapes already!
Since it was so moist and tender, I decided to skip the coconut milk and serve it as it is.

Later when we tasted them, the sabzi was just 1 er... 1/2 a step away from being mashed, but the flavors were just amazing. I could actually taste the sweetness of onions and garlic and the potatoes just melted in the mouth.
Well, instead of just teasing you peeps on and on with my never-ending foodie-porn descriptions, I'm just going to jump to the recipe, which you can try out for yourself, if it rings your bell or sails your boat or tickles your taste buds or whatever and see what I'm talking about! :-P

This recipe serves 4-5.

Ingredients:-3 tbsp oil
1/2 cup chopped garlic
2 thinly sliced large onions
6 cubed large potatoes like Russet. In case you want firmer chunks, use Red.
1 tbsp coriander powder
1 tsp chilli powder (add more if you love the heat)
1/2 tsp turmeric
1 tsp sugar
crushed pepper

In a non-stick skillet, heat oil, saute the  chopped garlic, and sliced onions. Sprinkle some salt and let them caramelize a bit on medium heat. When the edges are lightly browned, add the cubed potatoes, coriander powder, chilli powder, turmeric and a little more salt. Stir well until coated well, and lower the heat and cook, tightly lidded for about 20 minutes or more (depending on the kind of potatoes), stirring occasionally. Sprinkle the sugar, some crushed pepper, stir well and check if the potatoes are cooked all through. Adjust salt. Serve hot with rotis or rice & Dal or Raita.

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