Garlic Potatoes

I found this recipe years, years, years ago in Femina, Eves Weekly or Woman’s Era – don’t remember which. I was a big fan of these magazines in those days. *rolls eyes* Today, I wouldn’t touch them with a barge pole. I have to admit, some recipes from those magazines really turned out well. This is a very simple one that always turns out delish.

Ingredients:

750 grams potatoes, peeled and washed

¾ teaspoon mustard seeds (rai)

¾ teaspoon jeera seeds (cumin)

20 flakes garlic, chopped fine

3-4 green chilles, chopped fine

2 teaspoons red chilli powder (I use MDH Deghi Mirch powder)

¾ teaspoon turmeric powder (turmeric)

Salt to taste

7-8 tablespoons oil

A few sprigs coriander leaves, finely chopped

Method:

1.    Cut the potatoes into approximately 1-centimeter thickness (like French fries - but half the length).

2.    Heat oil over medium heat in a non-stick wok-kadhai.

3.    Splutter mustard and cumin seeds.

4.    Add garlic and green chillies. Sauté well but do not burn the garlic.

5.    Add chilli powder, haldi powder, some salt and mix well.

6.    Sauté the spices for a few seconds; please ensure they do not burn.

7.    Add the potatoes. Toss them well but gently toss in the spice mixture.

8.    Cover and cook on low heat for about 15 mins.

9.    Open the lid and give the potatoes a gently mix every 5-7 minutes. Continue cooking until potatoes are cooked. Check seasoning, add if needed. 

10. Add coriander leaves and allow the potatoes to cook for a few seconds more.

You can either stop cooking at point No 10 or you can take this recipe a bit further. Your choice…

11. Once the potatoes are cooked, if you prefer to crisp them up, in part, continue cooking them on low flame (without lid). As bits of the potato begin to stick to the bottom of the wok, gently scrape them off.

12. Give the potatoes a gentle toss and continue to crisp up some more potatoes. The amount of potatoes you crisp up is totally your choice. I usually crisp up about 20% as we all love crisp potato bits.

13. Garnish with a few more coriander leaves, if desired. Serve!

Chef Notes:

1.    Please do not cut the potatoes as thin as McDonald fries or you’ll have a mushy mess in your wok.

2.    Don’t give me grief about the quantity of oil used. Trust me when I say, the dish requires it. Or if it makes you feel better, use less. *wicked-exasperated sigh* 

3.    You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.

Some more photographs:

Independence Brewing Company – Because I Had Kheema Pau On My Mind 😊

A friend and I were out one afternoon to shortlist the menu for her upcoming wedding. As usual, I hadn't eaten breakfast and all that 'food talk' had my tummy growling in anger. 😟

Once done with the wedding menu we rushed to IBC. While she was craving Chicken & Prawn Dumplings in Sichuan Chili Oil, I wanted to try the new Mutton Kheema Pau with Half-Fry Egg from IBC's 'Chef's Special' menu.

The Prawn & Chicken Dumplings were excellent, as always. While the dish looks like it can blow a hole in your gut, it does not. It is on the spicy side and perfectly so, so as to allow the chicken and prawn to shine through. I'd describe this dish in one word; moreish!

I have been wanting to try the Kheema Pau, ever since IBC put it on the 'Chef Special' menu. More so, because this was 'Mutton' kheema.

The kheema was perfectly cooked. The ratio of mutton to fat (which is very important when cooking kheema) was spot on! This was the dry 'kheema fry' kind of kheema which goes perfectly with pau. Those of you who like Kheema Fry but stay away from it because of the ‘excess-oil’ factor, it’s time to rejoice because this beautiful, robust-flavoured kheema is not overly oily at all. Wonderfully spiced and toothsome, I could find no fault with the kheema. The pau was very nice, but it would've been nicer had it had more butter on the inside. Also, had they flattened and crisped the pau on a tawa, or a grill, the flavour and texture of the pau (bread) would've skyrocketed. Except for this teeny-weeny 'pau' point, this dish was stellar! I will go back for this time and again. I truly hope this dish goes from the temporary 'Chef's Menu' to their main menu. IBC, I hope you're reading this. 😉

For drinks, while I sipped on Diet Coke that afternoon, my friend chose Ronella (mocktail). The total cost of our meal (GST included) was INR 1118. They do not levy any SC hence we did the needful.

IBC happens to be one of my regular haunts. Over the past year, other than the visit that I’ve mentioned above, I’ve lost count of the number of times I've walked into IBC. Mum and I, usually, finish outdoor chores and head to IBC for their lip-smacking food. I promise I’ll pen more details of all their ‘must-try’ dishes. For now, head to IBC and give these two dishes a try. 😉

Address: 79/1, Zero One Complex, Pingale Vasti, Mundhwa, Pune

Tel: +912026881500 / +918888168886