I’ve been meaning to tell you about this potato recipe for ages. It’s a go to recipe of mine for dinner parties where I need a decadent main dish. It’s the kind of dish that no one can dislike. Well, except for friends with nut allergies and most small children. They will not be fans. But other than them, everyone will love it.
Rich coconut, nutty cashews, strong but subtly blended in spices and creamy potatoes. It’s the kind of dish that conjures images of mogul kings feasting while being fanned with a peacock feather. I’m not sure peacock fans is a thing but that’s what I think of when I eat these potatoes.
The recipe is adapted from Suvir Saran’s Indian Home Cooking‘s Coconut Cashew Chicken. If you don’t already own this cookbook, I highly recommend purchasing it. There’s a lot of the basics in and recipes that you can easily adapt to your own.
In short, this recipe basically involves dry roasting 8 ingredients, blending them, putting them back in the skillet to brown, stirring in water and then adding in potatoes and cooking until tender. How much easier can it get?
Rasam is spicy, tangy South Indian lentils. When I hear it called ‘soup’ or described as being served in a shot glass, the snarky part of me shudders. We ate rasam and rice plus a side of a green sautéed veggie basically every night growing up.
It’s hard core basic South Indian food. And it’s good. Especially if you’re sick. It can soothe a soar throat, sour belly and a fever.
The base recipe is to temper the oil with mustard seeds then add green chilis and curry leaves followed by a few tomatoes, rasam powder, water, tamarind juice and then yellow lentils. A few other variations call for using lemon, garlic and cherry tomatoes – individually or like I did below, all together.
1 cup toor daal, soaked overnight and pressure cooked until soft
1 teaspoon salt
Fistful of cilantro (optional), chopped
Heat oil on medium heat. Add mustard seeds and cook on low heat until seeds pop and sputter.
Add cumin seeds, garlic and chilies. Cook for 1-2 minutes until fragrant.
Add tomatoes, half of the cilantro and lemon halves, reduce heat to medium low and cook 4-5 minutes until tomatoes melt.
Mix in rasam powder then water, daal, lemon juice and salt.
Bring to a boil then a gentle simmer for 10-12 minutes.
Adjust salt and lemon juice as needed. Top with remaining cilantro.
I don’t always have curry leaves because they require a trip to the Indian grocery story, and so I leave them out. The taste doesn’t suffer. I experimented with throwing in an entire lemon cut into halves in the pot. It enhanced the taste by creating a perfect lemon garlic harmony. Remove the lemons before packing any leftovers to keep it from If you store the rasam overnight, the lemons may eventually become bitter so better remove them before packing up any leftover.
2 inch piece of ginger, peeled and cut into chunks
2 cans coconut milk
2 teaspoons cumin seeds
1 teaspoon mustard seeds
3-4 dried red chilies
¼ teaspoon turmeric
4 cups frozen corn
Salt to taste
Grind green chilies, mint, cilantro, ½ teaspoon cumin seed and ginger in a food processor into a paste, adding up to 2 teaspoons of water as needed.
Combine mustard seeds and 1½ teaspoons cumin seed in a deep pot with oil over medium heat for 1 to 2 minutes until mustard seeds pop.
Add chilies and turmeric.
Add the green paste and reduce heat to low. Cook for 1 minute.
Add 2 cans of coconut milk and whisk into the green paste.
Stir in the corn and salt. Simmer uncovered for 5-8 minutes until corn is cooked.
I adapted this recipe from Suvir Saran’s Shrimp and Sweet Corn Curry making it into a simpler, vegan and gluten free version. I’ve made the original recipe without shrimp before and it’s also delicious. My version just requires a few less steps and hard to find ingredients (curry leaves) and relies on coconut milk for another flavor.
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