The rains have stopped (for now) and it’s time to fire up that barbecue, while the sun still shines. This spicy potato dish is easily made with a bit of garam masala, and if you have kasoori methi in your pantry, (dried fenugreek) you’re off to the races. Or you could improvise a bit, if necessary and still have some gorgeous potatoes. Improv details below—
4 large potatoes, diced into small cubes
1 medium red onion, diced
3 garlic cloves, peeled and finely sliced
|Spread them out well.|
1 teaspoon cumin seed
1 teaspoon garam masala
¼ cup kasoori methi
½ teaspoon turmeric powder
½ teaspoon smoked paprika
1 teaspoon jaggery powder or brown sugar
1 teaspoon amchur powder (dried green mangoes) (or a squeeze of lime juice after they're cooked)
1 teaspoon salt
lots of black pepper, grated
2 tablespoons oil, mustard or canola
On a large sheaf of aluminum foil, assemble all ingredients. Toss to combine all flavours. Spread out lengthwise, so the potatoes cook quickly and get a good chance to caramelise a bit. Seal carefully.
Put on barbecue at medium high heat, fifteen minutes on either side. Open the package and serve. We had these with barbecued lambchops, a shredded radish salad, a watermelon salad (next post) and special channa (check back later this week).
If you don’t have Indian ingredients, you can omit some spices, but you must use cumin seed and smoked paprika.
Honestly, what foodie doesn’t have cumin seed or smoked paprika? And you can use dried chillies instead of garam masala, and you’ll be just fine. Meanwhile, at least go out and buy some garam masala, preferably in an ethnic grocery aisle.
|Who can resist?|