(As usual, all main ingredients are organic; this makes a difference in taste.)
photos by Sonia Barkat
It’s fall, and time for cozy dishes. With its warm depth of flavor and tingly bit of spice, these colorful Indian potatoes and carrots are like an autumnal hug. Tonight I enjoyed them after returning from a walk, which took me through the brisk air to fetch whipping cream, to top my sister’s dairy-free pumpkin pie custard. This was a welcoming dinner to come home to! So, to make it for yourself…
First, chop:
– 5 small-medium golden potatoes (however many fit in your hands at a time account for about one persons serving.)
Slice potatoes into 3/4″ pieces, about 1/4″ inches thick. Soak in water until later.
Pour:
– 1/8″ avocado/cooking oil into a sauté pan
Next, chop:
– 1 large onion and add to your pan. Sauté until lightly brown.
While they brown:
– mash and mince 3 big cloves garlic
– mince a 1-inch piece of fresh ginger
Add to pan when onions are browned. Sauté for several minutes.
Now, place potatoes over the onion/garlic/ginger mixture. (Do not mix.)
Cover pan and keep on low.
Get 4 large carrots:
Slice carrots into 3/4″ pieces about 1/4″ inches thick (smaller carrots can be left round, if they are very large then put into fourths.)
Place on top of the potatoes. (Still do not mix.)
Cover pan and simmer about 15 minutes.
Then:
Pour some avocado oil over the top. Place cover back on and keep simmering for about 10 minutes. Check to see how cooked it is. Move around with cooking spatula to be sure nothing is sticking to the bottom of your pan. Stick a knife in a carrot and a potato—you want them to be tender. If they’re not, mix around and keep simmering and check in now and then until they are nice and soft.
When it’s tender, add spices:
– 1/2 tsp ground coriander
– 1/2 tsp ground cumin
– 2 tsp turmeric
– 1/2 tsp Shan curry powder
– 1/4 tsp cayenne powder
– 1.4 tsp garam masala
– 1/2 tsp cinnamon
– 1/2 tsp salt
– 6 twists of a black pepper grinder
add them on top, then turn the spices in with spatula—to incorporate.
Cook for a few more minutes.
Meanwhile, chop:
1 tbsp fresh cilantro
To finish:
Add a few pours of olive oil over the dish, along with your cilantro to garnish.
If you’re feeling like it, you can also garnish this dish with halved boiled eggs. If adding eggs, add sprinkles of salt + pepper + garam masala over them, along with a drizzle of olive oil, to add some color and flavor.
Serve and enjoy!
- 1 large onion
- 1-inch piece of fresh ginger
- 3 big garlic cloves
- 5 small-medium golden potatoes (however many fit in your hand at a time account for about one persons serving.)
- 4 large carrots
- Generous amount of cooking oil (such as avocado oil)
- *Optional: eggs, enough for each person to have two
- spices:
- ½ tsp ground coriander
- ½ tsp ground cumin
- 2 tsp turmeric
- ½ tsp Shan curry powder
- ¼ tsp cayenne powder
- 1.4 tsp garam masala
- ½ tsp cinnamon
- ½ tsp salt
- 6 twists of a black pepper grinder
- a few pours olive oil
- 1 tbsp fresh cilantro
- Chop potatoes, slicing into ¾" pieces, about ¼" inches thick. (However many fit in your hands at a time account for about one persons serving.) Soak in water until later.
- Pour ⅛" avocado/cooking oil into a sauté pan
- Chop onion, add pan. Sauté until lightly brown.
- Mince garlic and ginger. Add to pan, sauté for several minutes.
- Place potatoes overtop, do not mix. Cover pan and simmer on low.
- Slice carrots into ¾" pieces about ¼" inches thick. Place atop dish, do not mix.
- Cover pan and simmer 15min.
- Pour avocado oil overtop. Cover and simmer 10min.
- *Optional: boil eggs.
- Move with spatula to ensure nothing sticks. Check vegetables are soft tender. Continue cooking until they are.
- Add spices, gently incorporate.
- Cook a few more minutes.
- Chop cilantro.
- Add a few pours olive oil, and the cilantro.
- *Optional: Add halved boiled eggs atop, garnishing them with salt, pepper, garam masala, and a drizzle of olive oil.
