Name: Dry Potato Curry (Batata nu Shaak )
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: ¼ cup [60 ml] vegetable oil; ¼ cup [60 ml] freshly squeezed lime juice; ⅛ teaspoon asafetida; 1 teaspoon sesame seeds; 2 serrano chiles, finely chopped (to tone down the heat, devein and remove the seeds); 2 teaspoons freshly ground black pepper, plus more for serving; 1½ tablespoons finely grated ginger (from one 2½-inch [6-cm] piece fresh ginger); 1 teaspoon ground cloves; 1 teaspoon cumin seeds; ½ cup [20 g] chopped cilantro leaves; 1 teaspoon mustard seeds; Sea salt; 1 cinnamon stick; 1 tablespoon lime zest; 2 pounds [910 g] fingerling potatoes, halved lengthwise, or russet potatoes, cut into pieces 1 inch [2.5 cm] thick, 2 to 2½ inch [5 to 6 cm] long; 4 curry leaves

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

“Potatoes are a staple of the Indian pantry and find their way as costar in many vegetable curries. Here they take center stage. Heena believes that potatoes, when carefully balanced with the right mix of spices, are the perfect way to showcase what she calls the Gujarati umami—nailing the four S’s: sour, sweet, spicy, and salty.”

—Geetika Agrawal