Potatoes With Fresh Curry Leaves (Bhaji)

Name: Potatoes With Fresh Curry Leaves (Bhaji)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 cups, 4 serving(s)
Ingredients: 8 ounces potatoes, diced to 1/4 inch; 2 tablespoons ghee; 1 teaspoon brown mustard seeds; 10 curry leaves; 3 tablespoons onions, chopped fine; 2 garlic cloves, minced; 1 small green chili pepper, seeded and minced; 2 tablespoons ground cumin; 3/4 teaspoon salt; 1 teaspoon roasted cumin seed; 1 tablespoon cilantro, chopped

Submitted by Ma Field

"None of the Bahji recipes on 'Zaar seem to have curry leaves so I thought I'd throw this one into the mix. From "Cardamom & Coriander" by Simon Morris. He states this is the real thing, served as snack food on the beaches of Bombay. This one makes up as a sort of Indian hash brown dish. The spice combination is the thing that makes is sing. Do your best to get fresh, fresh, fresh! You may use butter with a drop of oil (to prevent burning) rather than ghee if desired."

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photo by LifeIsGood

Ready In:: 45mins
Ingredients:: 11
Yields:: 2 cups
Serves:: 4

ingredients

8 ounces potatoes, diced to 1/4 inch
2 tablespoons ghee
1 teaspoon brown mustard seeds
10 curry leaves
3 tablespoons onions, chopped fine
2 garlic cloves, minced
1 small green chili pepper, seeded and minced
2 tablespoons ground cumin
³⁄₄ teaspoon salt
1 teaspoon roasted cumin seed
1 tablespoon cilantro, chopped

directions

Boil potatoes in salted water until half-cooked - about 5 minutes. Drain and set aside.
Melt the ghee in frying pan. Add mustard seeds and curry leaves. Cook until sizzling. Add onion, garlic and chili.
Cook gently over low heat until onion is soft and slightly browned.
Add potatoes and ground cumin. Mix well. Fry until potatoes are lightly browned - about 5 minutes.
Season with salt. Add cumin seeds and cilantro. Serve immediately.

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Reviews

What a wonderful potato dish! I love the curry leaves. In place of a chili pepper are used crushed red pepper and I added coarsely chopped celery with the potatoes.

pianna34
I loved the use of ghee, curry leaves, mustard and cumin seeds. These are all items I had never worked with before. I think my favorite was the curry leaves. I love how they crisp up! The potatoes had a very heavy cumin flavor, which was too much for my liking. When making it again, I would cut the amount of cumin in half. Thank you for posting! Made for ZWT8 India

LifeIsGood

RECIPE SUBMITTED BY

Ma Field

40-something wife and Mom who's biggest kick is cookin' cheap and flavorful. A day of frugal living is only fun if you have a good dinner after! I tend not to post my recipes because I cook by the seat of my pants. No, not *on* the seat... I cook with what's available and draw liberally from my spice carousel. Just spin that thing like the money wheel on "The Price is Right"! My friend says I should open a restuarant. We've decided to call it "Whatchagot Cafe". <img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a> <img src="http://i5.photobucket.com/albums/y164/lauralie41/cookbookswapspring08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i169.photobucket.com/albums/u232/wahm_coder/daffies1-1.jpg" > <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">

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