Recipe: Spicy Steamed Potatoes (Indian spices, blender)

SPICY STEAMED POTATOES

1 pound small new potatoes
1 small onion, roughly chopped
1 teaspoon chopped garlic
1 teaspoon grated fresh ginger
1 tablespoon lemon juice
1 tablespoon water
1 teaspoon salt
1 tablespoon ghee or oil (olive or sesame)
1 small cinnamon stick
3 cardamom pods, bruised
2 whole cloves
1 bay leaf, crumbled
1/2 teaspoon turmeric
FOR GARNISH:
1/2 teaspoon cumin seeds
1/2 cup yogurt (or soy alternative)
1/2 teaspoon garam masala (blended spices)
2 tablespoons chopped fresh coriander, or 2 fresh chilies, seeded and sliced

Scrub the potatoes, but do not peel. Place them in a saucepan with just enough water to nearly cover. Cover, bring to a boil and cook for 5 minutes. Drain immediately and use a fine skewer to prick the potatoes all over. Set aside.

Place onion, garlic, ginger, lemon juice, 1 tablespoon water and salt in a blender and puree.

Heat the ghee or oil in a saucepan over a medium flame. Add the cinnamon stick, cardamom pods and cloves and bay leaf and cook for 2 minutes. Add the turmeric and stir well to combine. Add the mixture from the blender, stir well and cook for several minutes until quite fragrant.

Rinse out the blender with about 2 tablespoons of water. Add this and the potatoes to the pan and stir well. Cover and cook over a low flame for 15 minutes, or until potatoes are tender.

In a dry saute pan, cook the cumin seeds until dark brown. Allow the seeds to cool and use the back of a strong spoon or a coffee mill to grind them coarsely.

In a small bowl, combine cumin seeds with yogurt, garam masala and a pinch of salt.

TO SERVE:
Spoon yogurt mixture over the potatoes, and sprinkle with fresh coriander or chilies.

Makes 4 servings
Source: Complete Vegetarian Cookbook by Charmaine Solomon