This is a quick and easy Potato Recipe from Complete Indian Cooking by Mridula Baljekar, et al. I have tried quite a few recipes from this book with good success and this one was a must-try for two reasons.
1. Its the simplest recipe in the book!
2. It has the least number of ingredients and still looks so good.
Actually, there’s one more reason: I love coriander. I hardly ever use coriander seeds in anything other than vatha kozhambu and the like but this recipe calls for whole coriander seeds. The flavour was delightful.
Potatoes in Red Coriander SauceServes: 2Preparation time: 15-20 minsSource: Complete Indian Cooking by Mridula Baljekar, et al.What I Used:A dozen baby potatoes (or 3 potatoes, cubed)1.5 tsp coriander seeds / malli1.5 tsp cumin seeds / jeera / jeerakam4 garlic cloves3 tbsp thick tamarind juice (or 1 tbsp readymade tamarind paste)1 pureed tomato (or chopped fine)A few curry leaves1/2 tsp sugar2 tbsp oilSalt to tasteCoriander leaves / kothamalli to garnishHow 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.
I think I cooked the tomato sauce on high for too long, as my sauce was a deep red once it finished (and the oil never separated, it was really thick); possible problems aside, this dish was SOOOO delicious! Thank you so much for sharing this recipe, I cannot wait to make it again (and again, and again)!