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Zakiya's Potatoes and Onions

Zakiya's Potatoes and Onions is built on Boiling Potatoes, Fresh Ginger Peeled And Cut In, Fresh Hot Green Chili Cut Into, Vegetable Oil, and Asafoetida. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 4
• 1 pc
• 1
• 1/4 cup
• 1 pinch
• 1 tsp
• 2
• 1/4 tsp
• 1 tsp

Method (preview)

1. 1

   Boil the potatoes until tender. Let them cool, then peel and cut into 3/4- inch dice.

2. 2

   Put the ginger and chili and 1/4 cup water into a blender or food processor and blend until you have a somewhat grainy paste.

3. 3

   Set aside.

4. 4

   Heat the oil in an 8 to 9-inch skillet over a medium flame.

5. 5

   When hot, put in the asafetida first then, a second later, the mustard seeds.

6. 6

   Turn the heat down slightly and saut� the onions for about 5 minutes or until they turn translucent. (Do not let them brown.)

7. 7

   Now add the paste from the food processor as well as the turmeric.

8. 8

   Stir and cook for 1 minute.

9. 9

   Put in the potatoes, 1 cup water and the salt.

10. 10

    Cover and cook on medium-low heat for about 5 minutes.

11. 11

    Lift cover and, using a slotted spoon, break the potato pieces into smaller 1/3 to 1/2 inch cubes.

12. 12

    Cover again and cook on very low heat for another 3 to 4 minutes.

13. 13

    The "sauce" for the potato dish should now be very thick. Serve either as is or stuff Masala Dosa

14. 14

    Contributed to the FareShare Gazette by Jennie; 30 November 2005. www.fareshare.net