Potatoes in Coconut Curry with Mint and Cilantro

~6 Servings~
Adapted from Suvir Saran’s Indian Home Cooking 

I’ve made this recipe substituting eggplant for the potatoes.  Paneer or tofu may work well too.  If you try out a different main ingredient, let me know.  I haven’t tried it with cauliflower as suggested in Indian Home Cooking.  For some reason, the combination doesn’t really appeal to me.  Also, don’t be intimidated by the number of ingredients this recipe calls for – most of them are things you have in your pantry.  And in a pinch, I’ve made this without the mint and just substituted twice as much cilantro (with the stems!) which packs a lot of fresh, tangy flavor on it’s own.

Onion-Coconut Paste:
1/4 cup dry roasted peanuts
1 large onion, quartered (red or yellow)
1/4 cup shredded coconut (fresh or frozen)
2 green cardomoms (popped out of the shell)
2 tablespoons water

Mint-Cilantro Paste:
1/4 cup mint leaves
1/4 cup coriander leaves (you can use the stems too)
1-2 green chilis

Other:
1/2 teaspoon mustard seeds
2 cinnamon sticks
4 green cardomoms (popped out of the shell)
4 cloves
1/2 teaspoon cumin seeds
Fistful of curry leaves
1 inch piece of ginger, peeled and chopped
2-3 garlic cloves, diced
1 28 oz. can of coconut milk (I use light coconut milk to keep things on the healthier side)
1 teaspoon cumin powder
1/4 teaspoon lal mirch (red chili powder)
1/4 teaspoon garam masala
3-4 potatoes (peeled and diced into bite size pieces)
Fistful of fresh chopped cilantro for garnish 

In a food processor or blender, blend the peanuts to a consistency of semi-fine crumbles.  Add the remaining ingredients for the onion-coconut paste and process until you have a smooth paste.  Keep aside.

Add the mint-cilantro paste ingredients to the food processor bowl and process until you have a smooth paste.  Add a little water if necessary.

In a large stockpot, heat about 2 tablespoons of oil on medium-high heat.  Add the mustard seeds and when they pop, add the cinnamon sticks, cardomom pods, cloves, curry leaves, ginger and garlic stirring occasionally for 2-3 minutes.

Add the onion-coconut paste and salt to taste (I add about 2 teaspoons) and cook uncovered until the water evaporates from the paste and the oil separates.  Steam pockets will develop that make the paste puff up so be sure to keep an eye on it and stir.  Cook for about 7-10 minutes.

Add the potatoes and stir until the pieces are coated with the mixture.  Cook with the stockpot partially covered so some steam can vent out for about 15 minutes until the potatoes are slightly tender when poked with a fork, stirring occasionally.

Add the coconut milk, cumin powder, chili powder, garam masala and mint-cilantro paste and stir well.  Cook for another 10 minutes halfway covered stirring occasionally or until the potatoes are completely tender.  

Add salt to taste and shower with cilantro.  Serve hot with roti or naan and rice with raita. 

Bhajis 
~makes about 20-25 pieces~      

Grocery:
2 cups gram flour
1 cup rice flour
1/2 cup fine cornmeal*
2 medium sized potatoes, peeled
1 white onion
1/2 head cauliflower, cut into small florets

Masala Rack:
2 tspn. salt (more to taste as needed)
1 tspn. lal mirch

Staples:
For dipping: Ketchup, Coriander Chutney or Mint Chutney

*Cornmeal is optional.  My mom had the idea to add this to the batter after we had really good bhaji somewhere…maybe Chennai Garden in NY.  I tried it and it turned out nicely because it gives a nice, thick and crunchy coating.  But it’s not required.   

Preparing the Batter:
1. In a large mixing bowl, mix together all of the flours.  Mix in the lal mirch and salt.
2. Add water – add 1 cup of water first and mix.  Add more water as needed until the batter has a pancake like consistency.  The batter should not be very thin.  If it is too thin, add more flour.  
3. Taste the batter to make sure there is enough lal mirch and salt.  

Preparing the Veggies:
1. Peel the potato and cut them into 1/4 inch thick slices.  
2. Cut the onion down the middle and cut into thin slices.
3. Cut the cauliflower into small florets.  

Making the Bhaji:
1. Heat enough oil (I used canola) in a deep skillet to deep fry the bhajis on medium-low to medium-high heat.  
2. When the oil is hot, drop a handful of the veggies into the batter.  Take one veggie, make sure it is well coated and then remove it from the batter holding holding the veggie piece upright so the excess batter drips off towards your hand.  My mom taught me this trick.  It keeps the bhaji from developing “tails” or long pieces of batter dripping off the side (like a tail).  Although she confessed to me that she really like the tails b/c they get nice and extra crunchy.  I’m inclined to agree that I like tails. 
3. Gently roll/drop the bhaji into the oil and fry until golden.  You may need to turn the bhaji over if the oil is not deep enough.
4. Enjoy while hot with ketchup and mint or coriander chutney.