(Potatoes in spicy sauce)
8 red potatoes
8 garlic cloves
1 stick butter
2 1/2 teaspoons cumin
2 teaspoons paprika
1/2 teaspoon sea salt
1 teaspoon turmeric
Start boiling water. Peel potatoes. Puree tomatoes.. Mince garlic. Add potatoes to boiling water. Boil for about 20 minutes or until potatoes are soft.
While potatoes are boiling, put butter in small sauce pan. Melt butter using medium heat. Do not cover the pan. After butter has melted and starts to foam reduce heat to low and simmer for about 15 minutes. Do not stir. (This goes counter to many cooking instincts. Resist. You can do it.) It’s ready when:
1) Someone yells, “It’s ready.”
2) A light tan crust forms on the mostly still surface.
3) The butter stops bubbling.
4) Starts to smell like popcorn.
Pour the melted butter through a colander into bowl. Discard solids left in colander. The liquid in the bowl is your ghee. You are now a ghee whiz.
Put ghee back in sauce pan. Add garlic, cumin, paprika, salt, and turmeric. Sauté at medium high heat for 3 minutes. Stir frequently. Add tomato puree. Cook on medium heat for 3 minutes, stirring frequently. Put potatoes in sauce pan. Turn potatoes over until they are well coated with the spicy ghee. Simmer on low heat for 5 minutes, occasionally stirring the sauce and turning the potatoes. Serve and enjoy.
1) I keep forgetting how to spell “colander.”
2) I have no problem is chrysanthemum, antediluvian, or even phthalein. I can’t remember the last word’s meaning, though.
3) When my older son was one-to-two years old, he convinced himself that I couldn’t drive without his help. He’d say, “Green means go” or “red means stop.”
4) I miss those days.
5) And doesn’t “Imthawoma” look a lot like “I’m the woman?”
6) With observations like that, it’s no wonder my son wanted to help me do things.
– Chef Paul
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com