Cumin and turmeric tempered potatoes

Simple is always good, and this great recipe cannot get simpler. It is a very traditional recipe that has been given a contemporary twist and presentation. I love potatoes, but I cook them very rarely due to their high carbohydrate content. So when I cook them, the recipe should be spectacular. This is that recipe.

I like to use baby potatoes for this recipe, though regular potatoes will work, mainly for the visual impact. In addition, I tend to leave the skin on to avoid food waste, and the skins provide a nice texture to the dish. The soft potatoes are coated with whole cumin seeds that crunch on your palate, and the chillies add a hint of spice. This is a dish that will disappear fast on the table, so make a large batch.

Vineet Bhatia moved to London in 1993 with little more than a suitcase full of books, a lofty ambition, his love of Indian cuisine and a passion for cooking. Fast-forward a few years, and Vineet is now a globally renowned chef and seen as the face of progressive modern Indian cuisine, having published successful cookery books, recorded multiple TV series, opened several restaurants across the globe and is the first Indian chef-patron to have been awarded a Michelin star. This is a very contemporary Indian cookbook filled with fantastic recipes. Most recipes tend to be complex, but occasionally, there will be simpler ones, like this one. However, the recipes are wonderful, packed with flavour and beautifully balanced.

For more recipes from this amazing cookbook, click here.

Ingredients:

1 lb baby potatoes, or regular potatoes

1 teaspoon turmeric

1 teaspoon salt

Water, as needed

For tempering:

3-4 tablespoons oil

1 tablespoons cumin seeds

2 tablespoons garlic, minced

1-2 dried red chilies

2 shallots, finely diced

2-3 green chilies, halved

1 tablespoon ginger paste

1/2 teaspoon turmeric

1 tablespoon lime juice

Cilantro, minced to garnish

Add the potatoes, salt, and turmeric to a deep pan and cover with water. Boil until the potatoes are cooked, 15-30 minutes, depending on their size. Check the potatoes by piercing a skewer; it should go through with minimal resistance. Do not overcook the potatoes and make them mushy; a little bite will provide a delicate texture. Remove and cool in cold water. You can cut the potatoes into halves or quarters, depending on their size. Set aside.

Heat the oil in a wide pan and add the cumin seeds. When they crackle, 10-15 seconds, add the garlic and red chillies. Cook till the garlic is golden brown, about 30-40 seconds. Add the shallots and sauté till they are golden. Add the green chillies and the ginger and cook for 1 minute till the ginger paste is cooked and does not smell raw,. Add the turmeric and stir for a quick time. Add the potatoes and salt and toss well to coat them with the mix. Fry for 2-3 minutes till the spices coat the potatoes and the outside of the potatoes are crunchy. Squeeze in the lime juice and toss again.

Serve hot, garnished with cilantro.