So that potato dish I called “meh”? Not so meh after all. Some dishes, particularly Indian and Mexican ones, just need time to meld for a while. What was watery yesterday is creamy today; the flavor became more nuanced, the spices more blended. So I guess this is a “make-ahead-er.”
Just look at the difference between the dish in the pot, before serving on the first day, and the photos taken today, after it had rested for a bit. Once again, sorry about the photos…
Delilah J.’s Lasoon Batata Palak (New Potatoes & Spinach In A Garlic-Red Chile Sauce)
Adapted from 660 Curries, Raghavan Iyer
2 T vegetable oil
1 t cumin seeds
3 cloves garlic, minced
3 dried Thai or cayenne chilies, stems removed but seeds left in (for kids I used 2 dried chile de arbol plus 2 dried Anaheim chile peppers), coarsely chopped
1/4 t ground turmeric
1 cup water
1 lbs baby new potatoes, cut into 1 inch pieces (I subbed plain waxy potatoes)
10 oz canned whole tomatoes, squeezed to shred
1/4 cup finely chopped cilantro leaves and tender stems
1 T crumbled jaggery (I used dark brown sugar)
salt to taste
8 oz fresh spinach, coarsely chopped
3 onions, caramelized to dark brown
3 T plain whole fat yogurt
Heat the oil ina medium sized saucepabn over medium high heat. Add the cumin seeds and roast briefly, 5-10 seconds, until reddish brown and nutty-smelling. Immediately add the garlic and dried chile pepper. Roast, stirring, for about 1 minute.
Sprinkle in the turmeric and pour in 1 cup of water. Stir to deglaze the pan. Add the potatoes, tomatoes, cilantro, jaggery and salt to taste (maybe 1 teaspoon). Bring to a boil and then reduce to a simmer, covered, for 25 minutes or until the potatoes are falling apart tender.
Add the spinach, one handful at a time, until it is all wilted and combined. Add the caramelized onions and taste for salt. At this point I would chill for at least 8 hours, preferably overnight. Before serving reheat and add the yogurt.
This looks like it would be so fresh tasting! Although I tend to think that the cilantro/tomato combo has that effect on everything.
It’s so exotic I love it! The name itself is so awesome and it happens to look and sound wonderful! Thank for playing Deliah J.!
Wow, really sounds so delicious! I want some!
Mmmm there is something so appetizing about looking at the melding of flavors!
This sounds really delicious. Slightly exotic and beautiful to look at.
Hi
I know this is an old post but came across it today. If you want to eat this curry right away, the sauce can be thickened with about a tbsp or two (depending on how thick you want it) of gram flour (channa dal flour) mixed with a little water to make a paste and added to the curry when it’s nearly done and letting the mixture cook for a min more. I make it pretty much the same way but you have one or two yummy additions. thanks.
Thanks for the tip!