Sukhe Aalu

So I am loving the potato this season; big deal. Before the rains come down, you may want to try some. The rest you can try while it rains (hah, droll!)

Ingredients

1. 3 Large, hard and shiny-skinned potatoes
2. Masala A: Dhania powder (1 tsp), chilli powder (1/4 tsp), Aamchur powder (1/2 tsp), ajwain (1 pinch) and hing powder(1 pinch), turmeric powder(1/4 tsp) and salt (1/2 tsp)
3. Masala B: Marathi goda masala (1 tsp), roast jeera powder(1/2 tsp), red chilli powder(1/4 tsp), turmeric powder(1/4 tsp) and salt (1/2 tsp)
4. Masala C: Sambhar powder(1 1/2 tsp), chopped garlic (2 large pods), red chilli powder(1/4 tsp), turmeric powder(1/4 tsp) and salt(1/2 tsp)

Get going

1. Wash, peel and cut the potatoes into 1.5 inch triangles and cubes (depending on where you make the cut)
2. Soak in cold water and ready the pan
3. Heat the pan and add 1 tablespoon of vegetable oil
4. Immediately add the potatoes and stir so that they do not stick
5. Reduce the heat after 30 seconds and put in the first ingredient of the Masala Combo of your choice. Add the salt. It will start to sweat. Stir and reduce heat if it starts to burn
6. Add the other ingredients keeping the chilli powder for the last
7. If you are adding the garlic, add only half now. Keep the remining for last.
8. Stir till it is nicely mixed; cover completely and heat it on low for 10 minutes. If required, lift once to give it a stir.
9. Check after 10 minutes. Depending upon the quality of the potatoes, you may require 2 to 5 minutes more. Just prod the largest piece to see if the centre is still firm.
10. If just a few minutes away, add the remaining garlic and cover till done.
11. Do not over cook - they become mushy.

They are delicious with chapatti, of course. But the surprise is when you have it with nice aromatic rice, either basmati or kali mooch or even punjab boat. Don't smother with daal - just have the pristine rice with a piece of the aalu - you'll discern the flavours and texture of rice merging with the richness of the masala. Its different. Try.