Name: Green-Chile Potatoes (Haree Bharee Aloo)
Yield: Serves 4 to 6
Cuisine: India
Ingredients: 1 pound russet or Yukon Gold potatoes, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning; 2 teaspoons coarse kosher or sea salt; 2 teaspoons Garlic Paste; 1 tablespoon Ginger Paste; 1 cup finely chopped red onion; 1 teaspoon cumin seeds; 1 tablespoon canola oil; 1 cup tightly packed fresh cilantro leaves and tender stems; 3 to 5 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; 1 cup tightly packed fresh mint leaves

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

The Hindi words haree bharee describe anything that is lush-green and bountiful. These potatoes fill the bill with fresh mint, cilantro (made mellow by cooking), and pungent green chiles. For an unusual combination, I have served this robust curry with bowls of steamed couscous and a side of Kachumber.