Adam (![[info]](http://p-stat.livejournal.com/img/userinfo.gif){kind=small} rupes) wrote,@ 2008-04-26 23:33:00 |
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| Entry tags: | food, indian, potatoes, the art of vegetarian cooking, three takes |
Three takes on common ingredients - part 3
(for the ingredient list, see part 1)
Method 3: Precooked vegetables
This method has a much shorter stove time, which is achieved by baking the potatoes for an hour at 350F. The potatoes are then peeled and cut into 3/4 inch dice.
The ghee is heated over medium heat, and the green chiles, cumin seeds, and ginger root are fried until the cumin seeds darken.
The potatoes, turmeric, and coriander are added, and the potatoes are cooked until slightly browned.
The salt and cilantro are stirred in before serving.
