Friday, October 15, 2010

What my mom would make

Earlier this week I was studying for my Swedish exam and had to make something quick, comforting and flavorful for lunch. My mom makes this braise of tomatoes and potatoes very often, and it is best with her fresh garden heirloom tomatoes. Even though many Indian recipes involve browning onion, this one doesn't and therefore cooks much faster. Especially if you have a pressure cooker!

Tomato Potato Braise
For one

1 medium potato, cubed into 2 inch pieces
2 tbs canola or olive oil
1/4 tsp cumin seeds
1 large organic tomato, diced
1 1/2 tsp ginger, grated
1/2 serrano chili, chopped
1/4 tsp dried coriander powder
2 tbs cilantro, chopped and divided
1/4 - 1/3 cup water
Basmati rice, cooked

1. In a pressure cooker or heavy bottom pan with lid, heat oil on medium-low heat and add cumin.

2. When it splutters or starts to emit an aroma, add potatoes, tomato, coriander powder, 1 tbs fresh coriander, chili and ginger. Cook for 2 - 3 minutes.

3. Add water and when it starts to boil, close pressure cooker, reduce heat and cook until you hear one whistle. If you don't have a pressure cooker, you may need to add more water and cook with the lid on until the potatoes are fully cooked.

4. Once cooked, garnish with the remaining coriander and serve with basmati rice.

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