Potatoes & Tomatoes
Ingredients
- 0.5 lb cooked potato cubes. Use either peeled or un-peeled potatoes according to your
- 0.5 lb tomatoes, diced
- 0.5 tsp cumin seeds
- 0.3 tsp turmeric powder
- 1 tsp salt or to taste, rock salt preferable
- 1 tsp chilli powder, optional
- 1 tbsp oil
Instructions
- 1
Heat oil in a small non-stick frying pan (or skillet) and fry the cumin seeds for half a minute, before adding the potatoes and tomatoes, salt and turmeric and chilli powder. Cook until done (about 10 minutes), add 1/2 cup warm water and simmer, and garnish with cilantro/coriander. Note: The above combination of potatoes and spices can be used to stuff pitas/pocket breads/parathas. I cook the potatoes in the microwave and finely slice them with a knife before cooking, so that I get a delicious mixture of mashed potatoes, tomatoes and spices at the end. After putting the mixture into wheat pocket bread originally meant for stuffed pitas, the result is a close approximation of the traditional "alu-paratha". Each stuffed pita can be warmed in the microwave for half a minute, and topped with a teaspoon of butter so that you have a sumptuous meal ready in minutes! To make optimum use of your time, put the potatoes to cook in the microwave ( a total of four minutes, two minutes on each side after washing and pricking with a fork) or boil them (cut into cubes and add to boiling water until done), according to your preference. In the meantime, chop the tomatoes and the cilantro/coriander. As soon as the potatoes are ready, you can start cooking, and the whole process shouldn't last for more than half an hour. Fried Potatoes (Alu Bhaji)