Name: Shredded Potatoes with Peanuts and Chiles (Batata Kheema)
Yield: Serves 6
Cuisine: India
Ingredients: 1 pound russet or Yukon Gold potatoes, peeled, shredded, and submerged in a bowl of cold water to prevent browning (see Tip); 4 tablespoons canola oil; ¼ cup raw peanuts (without the skins); ¼ teaspoon ground turmeric; 1½ teaspoons coarse kosher or sea salt; ¼ cup finely chopped fresh cilantro leaves and tender stems; 1 medium-size tomato, cored and finely chopped; 1 small red onion, cut in half lengthwise and thinly sliced; 6 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly sliced crosswise (do not remove the seeds)

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Ground meat is called kheema, but there is none in this recipe. The shredded potatoes—crispy brown on the outside and tender, soft, and chewy on the inside—provide the succulence associated with ground meat. This is the perfect alternative to those ordinary breakfast hash browns.

Ingredients

¼ cup raw peanuts (without the skins)
4 tablespoons canola oil
1

Method

Place the peanuts in a food processor and pulse until they have the texture of coarse breadcrumbs.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the ground peanuts and stir-fry until they are golden brown and smell nutty, 2 to 3 minute

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Ingredients

Method

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