Dry Potato Curry

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

Batata nu Shaak

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

Ingredients

Asia
India
Side dish
Starter
Gluten-free
Spicy
Vegan

Ingredients

Method