Monday, May 24, 2010
Carrot and Potato Indian Stir Fry
5 medium potatoes
1 medium onion
3 cloves of garlic
7 curry leaves (I can barely say curry leaves without swooning)
1 teaspoon cumin seeds
1 teaspoon mustard seeds (preferably the black kind)
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper powder
1 teaspoon garam masala
1/2 cup milk
salt to taste
I encourage you to have everything mise en place. This recipe moves quickly.
Chop garlic, onion (garlic and onion together), carrots. Set aside.
In a large saute pan heat oil and add cumin and mustard seeds to the oil. Cook until fragrant- add turmeric, saute a couple of seconds. Add curry leaves (it will sputter so stand back). Add onions and garlic and salt. Cook until the onions are golden. Add carrots and cayenne. Stir and cover, turning heat to low. Cook for about a half of an hour. Add garam masala and milk, mix well. Cook for about five minutes more.