Adam (![[info]](http://p-stat.livejournal.com/img/userinfo.gif){kind=small} rupes) wrote,@ 2008-04-26 23:06:00 |
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| Entry tags: | food, indian, potatoes, the art of vegetarian cooking, three takes |
Three takes on common ingredients - part 2
(for the ingredient list, see part 1)
Method 2: Sauteed and Braised Vegetables (cooked in broth)
This method simmers the vegetables to tenderness in liquid. The ingredients are the same, but the potato chunks are larger this time - one-inch cubes.
All but half a tablespoon of the ghee is heated over medium-high heat, and the green chiles, cumin seeds, and ginger root are fried until the cumin seeds darken.
The potatoes are stirred in and sauteed until they're just a bit browned.
The ground spices, a tablespoon of cilantro, and 1¼ cups of water are then added to the pan. The water is brought to a boil, then the heat is turned to medium low and the pot is partially covered. The goal is to have the water boil off just when the potatoes are tender; this may require fiddling with the heat.
Once the potatoes are tender, the remaining ghee is added and the heat is returned to medium high to give the potatoes a light crust.
The salt and cilantro are stirred in before serving.
