Kitchen Garden Journal

This recipe is adapted from Julie Sahni's Classic Indian Cooking. It couldn't be simpler but the flavor is incredible. Sometimes we add turmeric and brown mustard seed, fried briefly in the oil until they pop and turn grey, or chopped green chilies along with the shallots for a little heat.

• 1 1/2 lbs potatoes
• 4 Tbsp oil
• 1/2 cup finely chopped shallots
• 1 1/4 tsp salt
• pinch of black pepper

Peel the potatoes and chop in 1/2 inch dice or strips like thick-cut french fries. Heat the oil in a large, heavy-bottomed skillet and add potatoes in a single layer. Fry over medium heat  until lightly brown, turning every so often, about 5 minutes. Remove to a bowl or plate.

Add the shallots to the same oil and cook 5 minutes until nicely browned, stirring constantly. Return the potatoes to the pan and sprinkle evenly with salt. Sprinkle about 3 tablespoons water over the potatoes and cover. Reduce heat and let the potatoes cook in the steam for 20-25 minutes or until fork-tender. Check during cooking to make sure the potatoes haven't dried out, and add more water if necessary (but not too much!). 

Uncover and increase heat to evaporate any moisture in the pan and to brown the potatoes, stirring frequently. Check for salt and add pepper.

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