Siddha Alur Bhala (Blackened Spicy Home Fries)

Name: Siddha Alur Bhala (Blackened Spicy Home Fries)
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 2 lbs red potatoes, unpeeled (or any thin skinned potato); 2 1/2 tablespoons vegetable oil (or any bland oil that has a high smoke point); 1 bay leaf; 1 whole chipotle chile, stemmed, seeded if desired; 1 whole small morita chilies or 1 whole pasilla chile, stemmed, seeded if desired; 1/2 teaspoon hing; 1/2 tablespoon raw sugar; 1 tablespoon cumin powder; 1 dash cayenne, to taste; 1 teaspoon garam masala or 1 teaspoon curry powder; plain yogurt or sour cream; lemon wedge; salt, to taste

Submitted by COOKGIRl

"From veganfood.net. First things first: this is spicy! A little bit of rearranging on my part here and there. Requires a bit of preparation, but worth it. Boil the potatoes the evening before or first thing in the morning and use a cast iron skillet for the best results for blackening the potatoes."

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Ready In:: 20mins
Ingredients:: 13
Serves:: 6

ingredients

2 lbs red potatoes, unpeeled (or any thin skinned potato)
2 ¹⁄₂ tablespoons vegetable oil (or any bland oil that has a high smoke point)
1 bay leaf
1 whole chipotle chile, stemmed, seeded if desired
1 1 whole small morita chilies or 1 whole pasilla chile, stemmed, seeded if desired
¹⁄₂ teaspoon hing
¹⁄₂ tablespoon raw sugar
1 tablespoon cumin powder
1 dash cayenne, to taste
1 teaspoon garam masala or 1 teaspoon curry powder
plain yogurt or sour cream
lemon wedge
salt, to taste

directions

The day before, or early on the day of preparation, boil the potatoes until 3/4 cooked. Drain and set aside to cool. Once cool, cover and refrigerate. (Or bring to room temperature.).
Whirl the chipotle and ancho chili in a blender or clean coffee mill until ground.
Heat 2 tablespoons of the oil on medium-high heat in a cast iron skillet and brown the cooled potatoes; about 10-12 minutes. Remove with slotted spoon and set aside. Scrape off the browned potatoes that stuck to the bottom of the pan and discard.
Add the remaining 1/2 tablespoon oil to the skillet. Add the bay leaf and ground chilies and cook until darkened; about 1 minute. Add the hing and the remaining spices. Now add the sugar, potatoes, cumin and cayenne pepper.
Fry the mixture for about 3-5 minutes to blend the flavors; stirring often and reducing heat if necessary. You are wanting to blacken the potatoes, NOT burn them!
Remove from heat and serve with a dollop of plain and yogurt and a lemon wedge. Allow your guests to season to taste with salt.
Can be served hot or at room temperature.