“There is no potato dish I love more, and I love potatoes in all their forms.
Its sensual complexity is generally irresistible” – Abhijit Banerjee
- ½ kg red or white potatoes, ideally each the size of a golf ball. (It is very important that they are shiny and smooth. Wash them well but do not peel them.) (I used pre-cooked pommes parisienne, 500 g,.)
- 1 tsp salt
- 6 tbsp vegetable oil (sunflower or olive for example)
- ½ tsp brown mustard seeds
- ½ tsp cumin seeds
- ½ tsp nigella seeds
- 8 fenugreek seeds
- 1 dried red chilli
- 1 pinch of hing or asofoetida
- ½ cup sesame seeds
- ½ tsp turmeric (I grated fresh turmeric, about 2 cm piece)
- 1 pinch of salt
- 2 tbsp aamchur (Indian or Pakistani groceries) (I used 1 tsp of tajin seasoning)
- Arrange the potatoes in a single layer in the bottom of a pan large enough to hold them all. Cover with water until the water level is about twice the height of the potatoes, season with salt and bring to a boil. Drain the potatoes when a fork easily passes through the potato. Run cold water over the potatoes, then leave to cool for up to 10 minutes before cooking the second time. Peel the potatoes. (if you use Parisienne potatoes, skip this)
- Meanwhile, heat the oil in a large frying pan (± 25 cm). When the oil is hot, discard the mustard seeds (I did not discard them, did not see any reason why), and when the fizzing begins to subside, add all the other spices except the sesame seeds, turmeric and aamchur.
- After 45 seconds, add the sesame seeds, stir quickly and add the potatoes, turmeric and salt. Fry over medium heat for 7 minutes, letting the spices form a crust on the potatoes.
- Remove from the heat, stir in the aamchur and serve immediately.
Recipe from L'Echo Sabato