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From the SCCC Kitchen

Potatoes, tomatoes make good partners

Wednesday, November 7, 2012
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From the SCCC Kitchen


Aloo Sabzi — baby potatoes in tomato gravy — is an Indian comfort food favorite. “Who doesn’t like potatoes?” said culinary educational aide Lakshmi Seetharaman, creator of this dish.
Photographer: Peter R. Barber
Aloo Sabzi — baby potatoes in tomato gravy — is an Indian comfort food favorite. “Who doesn’t like potatoes?” said culinary educational aide Lakshmi Seetharaman, creator of this dish.

“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today, educational aide Lakshmi Seetharaman offers a spicy Indian way to cook potatoes, Aloo Sabzi — baby potatoes in tomato gravy.

Lakshmi Seetharaman knows all about the relaxing powers of the potato.

They can be baked, mashed, scalloped, fried and barbecued. “Who doesn’t like potatoes?” she asked. “They’re such a comfort dish.”

Seetharaman’s idea of comfort is Aloo Sabzi (baby potatoes cooked in tomato gravy).

“I boil them in water until they are fork tender,” she said. “Then I peel them and let them sit. In the meantime, I take a sauté pan and add some oil — this is also a great vegan dish. You’re not adding butter, it’s just oil so it’s a classic vegan dish.”

Once vegetable oil is in the pan, a purée of blended tomatoes, garlic and onion is sautéed and then spiced up. The baby potatoes are added for a quick, hot soak and then served with rice or Indian flat bread.

“It’s all fresh, all homemade, nothing from the can,” Seetharaman said.

Aloo Sabzi (baby potatoes in tomato gravy)

1 pound Yukon gold baby potatoes

1 red onion

2 to 3 medium-sized beefsteak tomatoes

3 cloves garlic

2 tablespoons vegetable oil

1⁄2 teaspoon turmeric powder

1⁄2 teaspoon cumin powder

1⁄2 teaspoon coriander powder

1⁄4 to 1⁄2 teaspoon red chili or cayenne powder

1⁄4 bunch freshly chopped cilantro

Salt, to taste

Boil the baby potatoes and peel off the skins. Place the onion, tomatoes and garlic in a blender to make a coarse purée. Heat 2 tablespoons of vegetable oil in a nonstick frying pan for 2 to 3 minutes. Add the purée to the oil and sauté until golden brown.

Add the turmeric, cumin, coriander and red chili powder to the purée. Sauté for another 5 to 10 minutes. At this time, the boiled and peeled baby potatoes are mixed with the purée. If the purée is thick, add 1⁄2 cup of water to thin it down. Cook the potatoes in the gravy for 10 to 12 minutes and garnish it with freshly chopped cilantro. This gravy can be paired with Jeera pilaf or naan (Indian flat bread).

 
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