Dry Potato Curry

Name: Dry Potato Curry (Batata nu Shaak )
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1 tablespoon lime zest; 1½ tablespoons finely grated ginger (from one 2½-inch [6-cm] piece fresh ginger); 2 serrano chiles, finely chopped (to tone down the heat, devein and remove the seeds); ¼ cup [60 ml] vegetable oil; 1 teaspoon ground cloves; 1 teaspoon mustard seeds; ¼ cup [60 ml] freshly squeezed lime juice; Sea salt; ½ cup [20 g] chopped cilantro leaves; 2 teaspoons freshly ground black pepper, plus more for serving; 1 cinnamon stick; 2 pounds [910 g] fingerling potatoes, halved lengthwise, or russet potatoes, cut into pieces 1 inch [2.5 cm] thick, 2 to 2½ inch [5 to 6 cm] long; 4 curry leaves; ⅛ teaspoon asafetida; 1 teaspoon sesame seeds; 1 teaspoon cumin seeds

Batata nu Shaak

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

“Potatoes are a staple of the Indian pantry and find their way as costar in many vegetable curries. Here they take center stage. Heena believes that potatoes, when carefully balanced with the right mix of spices, are the perfect way to showcase what she calls the Gujarati umami—nailing the four S’s: sour, sweet, spicy, and salty.”

—Geetika Agrawal

Ingredients

Asia
India
Starter
Side dish
Spicy
Gluten-free
Vegan

Ingredients

Method