Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Bataata Nu Shaak (potatoes cooked Gujarati style)
 

Suvir SaranThis Gujarati recipe comes from a web site which gives a first class insight into Indian Cooking, what it is about and how to create some of the recipes in your own home.

It is the web site of Suvir Saran, a native of New Delhi, India, who was raised on traditional Indian cooking. He is a passionate and inventive cooking teacher as well as a sort of unofficial ambassador of Indian culture; wherever he goes (in India, Europe and the United States) he finds himself teaching people - colleagues in classes and jobs, strangers in airports and on the street - to love the food and culture of his native country.

To learn more why not visit Suvir Saran's own web site - click here

Ingredients

1 lbs. potatoes, peeled and cubed
1/8 tsp. heeng (asafoetida)
1/2 tsp. haldi (turmeric powder)
1 tsp. laal mirchi (red chili powder)
1/2 tsp. rai (mustard seeds)
1/2 tsp. sabut zeera (cumin seeds)
1/2 tbsp. sabut zeera (cumin seeds), toasted and ground into a powder
1/2 tbsp. sabut dhaniyaa (coriander seeds), toasted and ground into a powder
1 tbsp sugar
2 small hot green chilies
1/4 inch piece fresh ginger root, peeled
1 medium tomato, chopped finely
2 tbsp. cilantro leaves, chopped, for garnish
salt to taste
2 - 3 tbsp. canola oil

Method
  • In a coffee grinder make a fine paste out of the ginger and the green chilies. Use as little water as you can. Set aside.
  • In a kadai (Indian wok), heat the canola, throw in the mustard seeds, cumin seeds and fry until the seeds begin to crackle. Be careful as they splatter. You can cover with a lid.
  • Quickly thereafter add the asafoetida, turmeric, chili powder and the ginger-green chili paste. Stir fry for a couple of minutes until the oil separates. Make sure to not let the spices and the paste get burnt. Keep a little water on the side of the stove. Add drops of water whenever the pan gets too dry.
  • Add the chopped tomatoes and fry the masala. Fry for a few minutes until the tomatoes have wilted.
  • Add the potatoes and mix well. Add 2 cups of water, the sugar and salt to taste. Cover the kadai with a lid and cook until the potatoes are done. Sprinkle the ground cumin and coriander seeds. Mix and cook for another minute. Garnish with cilantro greens and serve hot.

Suvir Saran

To visit Suvir Saran's web site - click here

If you have a question for Suvir email him at chef@suvir.com

 
EMAIL US