This is my attempt to remake the aloo bahji (literally “potatoes without sauce”) made by a very talented Indian chef in my town. I have been helping her cook community dinners and learning a LOT from her in the process. This is also the very most delicious way to consume potatoes. ‘Nuff said.

4 medium sized Yukon Gold (or similar yellow) potatoes
1/2 c canola oil
2 tbsp brown mustard seeds
1 tbsp curry powder
1 small or 1/2 large onion, cut into slivers
1 tsp salt

Cut the potatoes into 1 to 1 1/2 inch chunks and boil them until a fork can be inserted and extracted easily, but not until they are mush. Drain and set aside.

Meanwhile, slice the onions. In a small pan, heat the oil over medium heat. It’s hot enough when one mustard seed, dropped in, will sizzle and froth just a little. At this point, add all of the mustard seeds. After about a minute add the curry. Stir well. Add the onion. Cook until the onions are soft and golden, about 5 minutes. Add the salt, stir and pour over the potatoes.

Mix well and serve. (This is also excellent cold.)

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