SPICY POTATOES WITH RAITA
A quick note on Garam Masala -- this spice is really important in Indian cooking,
and once you smell it you'll say "hey, that's what Indian restaurants always
smell like." It can be hard to find at standard grocery stores, but is
often available at Vegetarian
Grocers, Asian/Indian Grocers, or Gourmet shops.
SPICY POTATOES WITH RAITA
(this feeds 2-4, depending on your appetites)
RAITA SAUCE
mix together:
Plain yogurt (I usually use about 1/2 of a large container)
1/2 cucmber, peeled and seeded, chopped fine
1/2 onion, chopped fine
cherry tomatoes (or Roma), chopped fine
season with:
1 teaspoon of Garam Masala
1 teaspoon or more chopped cilantro (to taste)
salt (to taste)
Refrigerate until the potatoes are ready. It's great for cooling the mouth down when
you're eating spicy food.
SPICY POTATOES
3-5 potatoes (depending on size and how hungry you are)
1 small to medium onion, chopped fine
oil
chili powder
cumin seeds
tumeric
garam marsala
cilantro
Boil potatoes until done (cooked through, but firm enough to hold up to the saute).
Peel and chop into small cubes.
Heal oil, onions, chili powder, cumin seeds, and tumeric in pan. The more you add,
the crunchier the potatoes will be...I put 1-3 teaspoons of each spice in there.
Depending on the quality and
heat level of the chili powder, sometimes that spice will be more like 3 tablespoons.
You can add more chili powder as it cooks, so start off at the low end with that
spice.
Cook until the onions ae translucent but not browned. Add
potatoes. Cook until done (they should get a little crunchy on the outside, and the
spices will stick to them). Add salt to taste.
Remove from heat, stir in 1-2 teaspoons of garam masala.
Garnish with cilantro.
Serve with pita bread (or good tortillas), warmed in the oven or microwave.
The bread/tortillas are used as your silverware, and you scoop up the potatoes and raita
together.
You can use leftovers the next day for a sandwich (between bread slices).
==============================
Source: