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Spicy Potato stuffing

Page history last edited by PBworks 12 years, 8 months ago

Spicy Potato Stuffing

 

from Richard

 

Many Indian dishes involve putting things inside of things.  You stuff bread with meat, you stuff meat with eggs, I'm sure that there must be some recipe where you stuff eggs with bread, completing the grand circle.  You (meaning the cook) have all sorts of flexibility with what your stuffing, so long as it tastes good.  For example, if you prefer you could substitute cooked cauliflower for the the pototes in this recipe.  (Cook it up, and pulse it in the food processor a few times)

 

This my version of a potato stuffing.  It works well in cabbage rolls, samosas, cabbage rolls, naan, peppers, you name it.  On many occasions, I'll make two versions of a dish:  One version will get stuffed with keema (ground meat) while the other half will be stuffed with potatos for the vegitarians.  Given the strange times that we live in, the carb counters also love this dichotomy.  The recipe is very forgiving and can easily be modified by adding or subtracting.  You like sprouts?  Let some moong beans sprout and mix em it...

 

Regardless, this is my standard recipe that all others deviate from.  Its probably more useful for the basic prep techniques - how long to cook the potatos and such - rather than they precise spices.

 

 

Ingredients: list them here

 

4 tablespoons vegetable shortening or light vegetable oil

2 teaspoons coriander seeds: courasely ground

2 teaspoons cumin seeds:  coarsely ground

.5 teaspoons fenugreek seeds, coarsely ground

1/2 finely chopped onions

1.5 teaspoons finely chopped fresh ginger root

7 medium sized potatos (1.75 pounds) boiled till soft, peeled, and cut into 1/2 inch cubes

1/2 cooked shelled green peas

2-3 green chilies, finely chopped

1.25 teaspoons garam masala

2 teaspoons ground pomegranate seeds , or 1 tablespoon lime juice, or 1 teaspoon mango powder

2 teaspoons kosher salt

1/4 cup finely chopped fresh cilantro including soft stems

 

 

Directions

 

1.  Heat the shortening or oil over medium high heat in a frying pan for two minutes.  Add the cumin seeds, coriander seeds.  Fry until they dark brown (about 15 seconds).

2.  Add the onions and ginger root  Continue frying until the onions turn light brown (about 4-5 minutes)

3.  Add the fenugreek seeds immediately followed by the potatos and peas, stir rapidly, and fry for about five minutes

4.  Add the cilantro and mango powder and cook for another 5 minutes until the potatos start looking dry.

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