Aloo is a South Asian term for potatoes, and curry is a signature spice of India. In Suriname and Guyana, the local scotch bonnet chili pepper gives these potatoes some kick and a South American accent. You can substitute chili powder or just leave out the pepper. These curried potatoes have great flavor and are easy to make.
- 1 tablespoon cumin seed
- 2 cloves garlic (minced)
- Optional: 1 small hot chili pepper (minced)
- 1/4 cup onion (finely chopped)
- 4 large potatoes
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 cup chicken broth (or vegetable broth)
- In a large skillet, saute the cumin seeds in vegetable oil for 2 minutes, or until golden.
- Add the minced garlic, chili pepper (optional) and onion and cook until soft.
- Peel the potatoes and cut them into 1/2-inch cubes.
- Add the potatoes, curry powder, turmeric, ground cumin and chicken broth and cook over medium-low heat, stirring occasionally.
- Continue to cook, adding small amounts of water from time to time to keep the potatoes from sticking, until potatoes are tender.
- After the potatoes are tender, cook 2 to 3 minutes more, or until the outsides of the potatoes are slightly crispy and golden brown.
- Serve warm.
Chicken and fish go especially well with curry, which is the dominant flavor in these potatoes. Serve roasted or grilled chicken breasts or flash-fried chicken fingers or planks for a pleasant taste pairing. Or baked or fried flounder, cod or halibut would also play off the curry well. The idea is to have a relatively mild and uncomplicated main dish to let the curried potatoes shine.
For vegetables, season cauliflower or fresh green beans with spices that you've used in the potatoes -- cumin, turmeric, garlic and chili pepper -- to play off the potatoes but not have precisely the same flavor.
Choosing a wine to go with a meal that centers on a strongly seasoned curry dish can make even sophisticated wine drinkers scratch their heads. A good rule of thumb to remember is that because the curry is spicy and hot (and this recipe adds chili pepper), a refreshing and crisp drink hits the spot. A bit sweeter than you might usually drink also generally makes a good pairing. If you prefer beer, have your favorite lager. For wine, try a fruity rose, a not-too-dry Riesling or Pinot Gris.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||3 g|