Hollingwood Potatoes
By Sid • Jul 23rd, 2008 • Category: Posts cumin seed potatoes with honey garlic sauce |
During my stay at Hollingwood Hall, I had a few opportunities to cook for my housemates. The first of these meals comprised of an elaborate pork dish that was stewed in coconut milk and a bunch of spices, simple potatoes flavored with cumin seed, a salad, rice and some wine. I’m quite used to people loving the stew and it is usually the first thing to disappear. Not so here - the potatoes were demolished first and there was bit of stew left! Apparently, the English like their potatoes done simply.
Coming home from a very stimulating and exciting meeting yesterday, I was wondering what to cook for dinner and this idea came up of trying to add a little twist to what is a very common dish here - jeera aloo (potatoes flavored with cuminseed). Finally came up with a honey garlic sauce that went quite well with the potatoes - considering my last experience with the dish - it’s named after Hollingwood Hall. First make simple Jeera Aloo - peel and dice your potatoes, boil in lightly salted water. When done, place in a colander and let lie. Heat a little oil, add some cuminseed (jeera) then add some finely chopped onions. As the onions begin to turn pink, add some chilli powder, salt, turmeric powder, dried mango powder (aamchur) and dried coriander powder (dhania). Stir for a bit, then toss in your potatoes. They should be a little firmer now that they’re a bit cooler. Toss well. You know they’re done when the potato sheds a little of itself and this mixes with the onion and spices to become a thick-ish, pasty-ish substance that’s between all the pieces of potato. The potatoes are now done. These can be eaten as is, or filled in a sandwich for toasting, or the traditional way - with rotis. Now for the sauce - finely chop some garlic and saute in a little oil, add a little stock, then some honey and finally a dash of light soya sauce. Bring to the boil then stir in a little cornflour solution just to give it a little extra thickness (I didn’t do this for mine though - wanted to see how it turns out). You need it to be a little thick, so it coats the potatoes. Serve potatoes on the sauce. |
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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Mmmm…Guess what I’m having for my supper tonight?? That is, if I have any potatoes. I know I don’t have aamchur, but I know where I can get some the next time I go shopping. I adore potatoes, especially when they have been par-boiled and then fried or roasted. I’d have them on their own too.
How is your weight loss going - when are we due a report??
You could also try one more thing - instead of frying the potatoes, you could bake them and pour the cooked onion-spice mixture over it.
Weight loss - sounds familiar - what is it?
Tee hee!
oh. my. god. those look spectacular!
@Courtney: Thank you! I’m so glad you like them.
As of now, the good part is, I’m not getting any fatter. Interesting thing hapenned yesterday - We were out to dinner and were wandering around the market place trying different things. After eating what I considered to be my meal, I (don’t faint) actually refused portions of lovely kebabs that were offered to me later. That was quite impressive and I’m going to try to repeat that stunt as many more times as possible.
What strength of character! Well done.
I love the way you have done the honey garlic sauce. The splash of soya sauce was just the right touch.
Oh I forgot to mention the sauce is a classic combination with jeera alu. A sprinkling of coriander leaves should make a good addition.
Don’t you just love fresh coriander? I’m so pleased that it is freely avaliable here nowadays.
@Mum: Classic combination: Is it? I didn’t know that. I did think of the coriander, but wasn’t sure if it would go with the honey-garlic flavor.
@Toni: Yup - I didn’t appreciate it much earlier. Now I love it!