Name: Chunky Potatoes with Garlic and Peanuts (Lasoon Sengdane Batate Chi Bhajee)
Yield: Serves 8
Cuisine: India
Ingredients: 1 can (14.5 ounces) diced tomatoes; 2 teaspoons coarse kosher or sea salt; 4 medium-size cloves garlic; 2 tablespoons white sesame seeds; 2 tablespoons raw peanuts (without the skin); 3 dried red Thai or cayenne chiles, stems removed; 2 tablespoons peanut or canola oil; ½ teaspoon ground turmeric; 1 pound russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 12 medium-size to large fresh curry leaves

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Once in a great while a curry comes along that blows everyone’s palate, including my own. This Maharashtrian-influenced potato dish will appeal to all, and I have no qualms betting my first-born on it. Even though it is a great side dish, I often stuff it into slices of pita bread for a substantial lunch, along with a bowl of creamy kidney beans.