Recently I noticed that Indian recipes are curiously absent from this sight. I say “curiously” because, as my husband will attest, we are big Indian food fans around here. When I met Gennaro, he didn’t think he liked Indian food. The few times we brought him out to try it, we paraded the naan breads and simple tandoori dishes in front of him, hoping to lure him into more adventurous fare eventually. I’m not sure when, exactly, it happened, but there came a point when my husband starting opting for Indian take-out on his own accord, without being dragged by his wife or members of her immediate family. If there were ever any doubts that he was the one, they all subsided when I learned that I had snagged a guy who could hold his own in the Indian department.
My mom just bought me a copy of The Vegan Indian Kitchen, and let me just say: this cookbook is awesome. We’ve sampled a handful of recipes from the book, from Indian okra to the spicy, stewed aduki beans, and every recipe is truly amazing. There has not been a shortage of Indian fare in our kitchen lately. Thankfully, my husband came around to liking Indian food when he did, or he would have been in biiig trouble now that I’m armed with my very own vegan Indian recipe book.
The other day, I was looking to cook up something quick, and didn’t feel like pulling out any cookbooks or following any recipes. I chopped up some potato, onion and pepper and threw in some spices, inspired by by newfound Indian cooking knowledge. As it turned out, I had come up with a pretty darn good Indian-style dish of my own. It reminds me of the Hugarian paprika potatoes my grandma used to make, with an Indian twist.
Serves: 5-6 as a side
Inspired by: The Vegan Indian Kitchen
1 tablespoon olive oil
4 small russet potatoes, washed and chopped (about 2 large potatoes)
1 large onion, diced
1 green bell pepper, diced
1 teaspoon sea salt
1 1/2 cups water, divided
1 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
1. Heat oil in a large, deep skillet and add potatoes, onion, bell pepper and salt. Saute for 2-3 minutes, until juices begin to release. Add 1 cup water, cover and let simmer for about 5 minutes, or until water reduces by half. Uncover and let simmer until water is almost all evaporated.
2. Meanwhile, mix spices in a small bowl and add to potatoes after step 1 is complete. Add remaining water and continue to simmer, uncovered, until liquid is gone and potatoes are soft. Add salt to taste and serve.