Potatoes in Red Coriander Sauce Serves: 2 Preparation time: 15-20 mins Source: Complete Indian Cooking by Mridula Baljekar, et al. What I Used: A dozen baby potatoes (or 3 potatoes, cubed) 1.5 teaspoon coriander seeds / malli 1.5 teaspoon cumin seeds / jeera / jeerakam 4 garlic cloves 3 tablespoon thick tamarind juice (or 1 tablespoon readymade tamarind paste) 1 pureed tomato (or chopped fine) A few curry leaves ½ teaspoon sugar 2 tablespoon oil Salt to taste Coriander leaves / kothamalli to garnish How I Made It: 1. Boil the potatoes in water until they are cooked yet not mushy. You can pressure cook for 1 whistle to make the job easier. 2. Grind the coriander seeds with the cumin seeds and garlic cloves to a coarse paste using a pestle and mortar or your small mixie jar. 3. Heat oil in a pan and add the ground paste with the tamarind juice, tomato puree, curry leaves, salt and sugar. Lower fire to medium-low and cook until the oil separates (about 7-10 mins) 4. Add the potatoes and stir well until coated with the sauce. Cover and simmer for about 5 mins. Garnish with fresh coriander leaves and serve hot.
Potatoes in Red Coriander Sauce Serves: 2 Preparation time: 15-20 mins Source: Complete Indian Cooking by Mridula Baljekar, et al. What I Used: A dozen baby potatoes (or 3 potatoes, cubed) 1.5 teaspoon coriander seeds / malli 1.5 teaspoon cumin seeds / jeera / jeerakam 4 garlic cloves 3 tablespoon thick tamarind juice (or 1 tablespoon readymade tamarind paste) 1 pureed tomato (or chopped fine) A few curry leaves ½ teaspoon sugar 2 tablespoon oil Salt to taste Coriander leaves / kothamalli to garnish How I Made It: 1. Boil the potatoes in water until they are cooked yet not mushy. You can pressure cook for 1 whistle to make the job easier. 2. Grind the coriander seeds with the cumin seeds and garlic cloves to a coarse paste using a pestle and mortar or your small mixie jar. 3. Heat oil in a pan and add the ground paste with the tamarind juice, tomato puree, curry leaves, salt and sugar. Lower fire to medium-low and cook until the oil separates (about 7-10 mins) 4. Add the potatoes and stir well until coated with the sauce. Cover and simmer for about 5 mins. Garnish with fresh coriander leaves and serve hot.
