Balti Potatoes

Remember when Balti cuisine was the rage? These potatoes were first made when my Mum gave me a cookbook filled with Balti recipes. And I have faithfully made and adapted many of them. The book has now yellowed with age, is grubby from frequent use, but dearly treasured. Recipes inside have annotations, pencil checks and stars, proof of successes, references for my kids who might use the book in the future. 

My go-to potato is Yukon Gold or any yellow-fleshed potato. But my lockdown kitchen only has Red Bliss. So I slice them in an off-handed manner. I'm hoping they will taste the same. Thin cut slices are sauteed with onions and spices. Tightly covered, the potatoes cook over a low fire. Once uncovered, the aroma is inviting. Whats not to like about potatoes and onions!

BALTI POTATOES

From Shehzad Hussain's The Balti Cookbook

Serves 4

5-6 small Potatoes ( Yukon Golds are the best)

3 tablespoons Canola Oil

2 dried Red Chiles

4-5 Curry Leaves

1/2 teaspoon Cumin Seeds

1/2 teaspoon Nigella seeds or Kalonji 

1/2 teaspoon Mustard seeds

1/2 teaspoon Fennel seeds

1/2 teaspoon Fenugreek seeds or Methi

3 Garlic cloves

2-3 Ginger coins

2 Onions

1/2 teaspoon Kosher Salt

1 Green Chile, slit

Fresh Cilantro

Scrub potatoes under running water. Dry them thoroughly. 

Cut potatoes into 1/4 inch slices.

Slice onions thinly.

Slice garlic thinly.

Heat oil in a wok or rounded skillet.

When oil shimmers add red chiles, curry leaves and all the spices. 

Let spices bloom for 25 seconds, then add garlic and ginger. Saute for a minute.

Add onions and saute till they are golden.

Add potatoes, green chile and salt to the wok. Stir fry for 2-3 minutes.

 

Cover pan with a lid or foil. Make sure the foil doesn't touch the potatoes. 

Cook over a low fire for 10 minutes or till potatoes are done. 

Uncover, garnish with fresh cilantro and serve.

Red Bliss is a charmer...potatoes and onions..a universal pleaser.

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