Potato + Curry = Luv4eva + Tummy + Not_Sharing_If_Possible
That basically sums up what I have to say today. A smorgasbord of spices, fiery heat and creamy potatoes, this Aloo Masala-inspired potatoes is simple to make but surprisingly tasty. I say surprisingly because I didn’t have too high expectations of this, I merely wanted to get rid of my expiring baby potatoes.
So, anyway, why do I say it’s Aloo Masala-inspired? Well, I didn’t have all the ingredients necessary for a good authentic Indian baby potato curry, and I missed out some essential steps and simplified the entire process, so a purist with a deep love for Indian food would surely frown upon my behaviour. In any case, it’s still a yummy dish so it’d be a shame not to share. Enjoy!
Ingredients for Baby Potato Curry: Serves 2
For the Baby Potato Curry*
1 pack baby potatoes, a good 10-14 of them, peeled***
1 medium onion, diced
1 tablespoon butter
1/4 cup coconut milk
1 teaspoon vegetable oil
Fresh coriander, chopped
Coriander powder, a dash
Cumin powder, a dash
Chilli powder, a dash
Pickling spices, a dash
Salt, to taste
*More on the ingredients in the notes below
Step-By-Step: Baby Potato Curry
Step 1: Marinate baby potatoes for maximum flavour
Used readymade pre-boiled potatoes from the supermarket… When boiling your own, don’t boil them till they’re fully cooked or they might turn a bit mishy-mashy later. Tricky. 80-90% cooked is a good measure.
Pierce potatoes with a fork then sprinkle fresh chopped coriander with a teaspoon of vegetable oil. The piercing allows the spices to be more easily absorbed later!
Spices… And actually alot more in the “real” Aloo Masala, like cinammon, tumeric powder, cardamom and so on. Pardon me – I could only gather this from my supermarket!
Coconut milk, in powder form, a product my parents got from Hainan Island in China during a visit there. It’s always better to use fresh coconut milk which packs a punch, so if you can get fresh coconut milk easily please use that instead!
Dissolve in 1/4 cup of hot water!
Throw in the spices.
And douse in coconut milk. Marinate for 15 to 30 minutes – The good soak helps them absorb more flavour!
Step 2: Frying the baby potatoes in the spices
Now take some butter – I used the garlic butter that came with the potatoes in the packet. Use ghee, clarified butter, for the authentic Indian experience!
Melt at medium heat.
Throw in the (unevenly) chopped onions. Turn to medium-high heat.
Till they’re browned and in need of some company…
Let the potatoes join in the fun!
It looks like a nice jacuzzi inside.
Simmer at medium-high setting, for approximately 10 minutes, until the curry is reduced to a thick paste.
And you’re ready for a rolling good time!
Mushy soft and buttery-creamy… Oh, my babies.
Basking in the glow of the evening sun…
Note: This recipe is definitely not authentic – And I’d admit this upfront. I have not actually tasted the most authentic Aloo Masala so I can’t say for sure how it’d taste like, but it should be a lot more tangy (I see yoghurt and tomatoes in some recipes) and fiery (ginger-garlic paste seems to be a mainstay). The next time I cook this, I’d definitely try to recreate an authentic version. Would my Indian friends please give me some advice on where to try a good Aloo Masala in the UK/Singapore, or how to make it from scratch? Would it be a North or South Indian dish? In any case, here’s a recipe for authentic Indian Aloo Masala: http://cooking4allseasons.blogspot.co.uk/2009/08/aloo-masala-baby-potato-curry.html
***Update: Thanks to our alert reader COOKING Madness, we have discovered that the potato skins should be peeled instead of being left on in order to maximize the absorption of spices and coconut milk, making the baby potatoes more flavourful and tasty. We look forward to all your little tips, and thank you so much for helping to improve Tummy Troll! :)
Posted by #phangchewfat