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Insanely tasty Indian dish
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saxifrage00
Today was a good food day. For lunch we had home-made cream of mushroom soup that paired surprisingly well with a Summerhill Ehrenfelser we brought home from the Okanagan after our honeymoon last year. Then we made our very own granola. While that cooked, I threw together the dish below, picked from an old recipe book of mine because it was stupidly simple, quick, and we had all the ingredients already. (I never ended up making it back then.) Little did I know that we were in for a taste extravaganza. I thought it would be okay, possibly a bit bland since it was such a simple recipe—but no. After we were done, we wanted—nay, craved—more of its rich, complex, and wondrous flavour.

Yes, I'm waxing poetic. It was that good.

Aloo Phujia (from allrecipes.com)

An Indian dish of spicy potatoes, tomatoes, and onions.
Prep time about 10 minutes, cook time about 20 minutes. Serves two.

1 onion, chopped
¼ cup vegetable oil
1 pound potatoes, peeled and cubed (about three medium potatoes, or two large)
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon turmeric
¼ teaspoon cumin
2 tomatoes, diced

1. Lightly brown onion in oil in a medium skillet with a tight lid.
2. Stir in salt, cayenne, turmeric, and cumin. Add potatoes and cook 10 minutes, stirring occasionally.
3. Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

That's it. There's really very little to it, and the spicing is not only dead simple, but deceptively so. I substituted ground cumin for the cumin (accidentally, but I'll do it next time too), and sweet potatoes for the potatoes, and served it over rice. It was divine. Food so simple and easy to make has no right being as incredibly tasty as this, but I'm glad it violates the laws of time and space for the sake of my taste buds.

(Originally I was going to write this post about the home-made mushroom soup, which is excellent, but this blew it away.)

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Cool, thanks! I'll try this, probably with your sweet potato substitution too.

Your timing for posting this is impeccable, as my bumper crop of tomatoes is currently ripening on the patio at the rate of several every day. This recipe will help me to use them up while they are fresh and tasty.

I used fresh(ish) tomatoes from the Farmer's Market, and they definitely helped the dish. I could occasionally taste the difference in the various heirloom tomatoes I'd used. It'll be a good way to appreciate balcony tomatoes. :)

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I highly recommend the sweet potato substitution - I don't think it would be nearly as good with plain ol' potatoes.

It's been a good food weekend :-D

That sounds like an evolved edition of the curry potatoes khamura makes sometimes. The only thing we don't have here are tumeric and cumin, but that shouldn't be the problem.

*bookmarks it and forwards it to the cook of the house*

Edited at 2008-09-14 06:25 pm (UTC)

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I used to live with an inveterate balcony tomato grower.

If they're balcony tomatoes, they should be deeply watered every morning unless the soil is still damp. (Test this with a finger pushed into the soil where it meets the pot.) "Deeply", meaning until the water comes out the bottom of the pots. Water the soil directly: avoid getting the leaves or fruit wet as much as possible, as this contributes to sunburn and blight, but also avoid letting the water "dig" holes in the soil.

For reference, this is a lot of water. Avoiding pressure-washing away the soil also means it takes quite a while, especially if there are a lot of plants.

If they're garden patch tomatoes, then the same sort of idea applies, but you have to use considerably less water since the ground retains it better.

Harvest time is happy tummy time

Looks interesting - and highly rated on the site as well (I'm in love with recipe rating systems). We would use the potatoes though, since I grew them, and didn't try the sweet potatoes (next year!), and maybe sub in some coriander from the garden. Still waiting for those big garden tomatoes to colour up though, and cooking plum and cherry tomatoes rather than eating them like candy would be a hard call.

Will have to see how it compares to ThatGuy's mushroom soup though! Last night for dinner: freshly made Turkey stock, (crock-potted all day), freshly dug parsnip, carrot, onion, potatoe, snipped leaf celery and herbs, and home-dried zuchinni and tomatoes. These recipes are why I garden.

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