Today I tried some potato curry. This was totally yummy. I guess I didn’t expect it based on the very simple picture and the small list of ingredients... I ate it with rice, but I guess some bread would have been just as well. The interesting thing was the mix of kalonji, amchur, and salt, I think...
So here’s what I did: Peeled, sliced, and cooked potatoes (don’t overcook, they will be fried at the end). In an empty pan, add some oil, kalonji (black cumin, Schwarzkümmel), fennel seeds (Fenchelsamen), and a few curry leaves, and stir. Then quickly add ground jeera (cumin, gemahlener Kreuzkümmel), ground coriander (cilantro, gemahlener Koriander), chili powder, turmeric (curcuma, Kurkuma, Gelbwurz), salt, and *Amchur* (mango powder). Stir some more. Add the potatoes back, and continue stirring. Eat.
My book says that traditionally a semolina pudding is served (recipe included), but I am too lazy to try it now. I think I will go with what I made the last time: A caramelized mass of cream, sugar, crushed almonds with some crushed pistacchios on top.
Since I don’t keep my camera in its dock all the time (I don’t even keep the dock outside of the cupboard!) I’ve been unable to take a picture. This is truly a problem for digital cameras. Damn gadgets need to be charged all the time.
#Cooking
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It’s nice to see you guys trying out new (read Indian) recipes. But I have my doubts. How much of it do you do yourself? Is it Claudia who does all the things? and you just flutter around and try to do a few things (which is of course called a-stroke-of-brilliance) like aadis does.
LOL.
– V 2005-07-04 11:36 UTC
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Haha, you don’t know Claudia yet. She cooks maybe once a year. I do all the cooking myself. 😄
– Alex Schroeder 2005-07-04 12:19 UTC