They open up like the pallets of an accordion, each slice perfectly aired out and cooked through, gilded crisp on the top, creamy on the inside..comely and crackling, these trendy taters command attention from the moment they’re readied and put in the oven for the heat to work its magic on them. And with the zing of spice in the Tadka-style gravy bed to serve them on, the fanfare seems to reverberate, emanating, as it were, from their very depths..
Roasted Potato Curry
For the Roasted Potatoes –
- 4 Medium potatoes
- 1 Tablespoon oil
- 1/4 Teaspoon each of pepper and coriander powder
Preheat the oven to 400F. You can peel the potatoes or leave their skins on to turn crispy when roasted. Cut off a thin slice off their bottoms so that they sit on the cutting board without wobbling. Cut into the potatoes, making parallel slits from one end to the other, making sure not to cut all the way through. It helps to keep 2 chopsticks on either side of the potato so that the knife cannot go till the board.
Brush the potatoes with oil and sprinkle with salt, pepper and coriander powder. Place them on a greased baking sheet and roast until tender and brown, about 45 minutes to an hour, depending on the size and variety of the taters. Meanwhile prepare the curry..
For the Curry –
- 2 Tablespoons oil
- 2 Onions roughly chopped
- 2-3 Tomatoes
- 1 Teaspoon coriander powder
- 1/2 Teaspoon cumin powder
- 1/2 Teaspoon red chilli powder/cayenne
- 1/4 Teaspoon turmeric
- 1/2 Teaspoon garam masala
- 2 Tablespoons cream, optional
Heat 1 tablespoon of oil in a large saucepan/kadhai. Add the onions and cook them, with a pinch of salt until brown and caramelized. Allow the onions to cool slightly and then grind them to a paste along with the tomatoes.
In the same saucepan heat the remaining tablespoon of oil. Add the coriander and cumin powders, red chilli/cayenne and turmeric. Stir the spice mix for a few seconds and then pour in the tomato-onion paste. Cook the mixture on medium heat until all the water evaporates and some oil starts to show on the sides. Stir in a cup of water into the pan and then simmer for about 10 minutes. Add the garam masala and a swirl of cream if desired.
Pour the curry into a flat-bottomed dish and arrange the potatoes on top.
Spoon some of the hot curry onto the potatoes and serve right away.
We’re sharing our dramatic and delicious curry with –