Indian Potatoes Cooked with Ginger: Labdharay Aloo

Name: Indian Potatoes Cooked with Ginger: Labdharay Aloo
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2.25 lb potatoes; 3 inches fresh ginger; 4 tbsp water; 2 large tomatoes; 4 tbsp vegetable oil; 0.5 tsp whole cumin seed; 0.25 tsp nigella seeds; 0.125 tsp fenugreek seeds; 0.25 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 0.25 tsp red chili powder; 0.75 tsp salt; 1.25 cup water

Gently simmered potatoes, tomatoes and coriander, warmed with ginger and cumin, a South Asian dish.

1 hr 15 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 60 min · 75 min total
Difficulty: medium

1
Boil the potatoes in their skins. Drain them and let them cool. Peel them and cut them into 1-inch dice.
2
Peel the ginger and chop it coarsely. Place it with 4 Tbs. of water into the container of a food processor or blender. Blend.
3
Chop the tomatoes into very small pieces. Heat the oil in a large frying pan, sauté pan or wide-based pan over a medium-high flame. When hot, put in the whole cumin seeds, nigella seeds, and fenugreek seeds. Stir once and put in the ginger paste from the food processor or blender as well as the turmeric. Stir for 1 minutes. Add the tomatoes. Continue to stir and cook until the tomatoes have turned paste-like. Add the ground cumin, ground coriander and chilli powder. Stir once or twice. Now put in the potatoes, 1 ¼ cups of water and the salt. Mix well and bring to a boil. Turn heat to low, cover, and simmer gently for 15 minutes. Serves 6.
4
Madhur Jaffrey.A Taste of India.