Sunshine Potatoes

... that's what I call these little nuggets of deliciousness but they also go by Gujarati Aloo but are commonly known as Bombay Potatoes. How authentic this recipe is to India and/or the Gujarati region is I don't know but what I do know because I've never visited India nor have I eaten this in a local Indian restaurant thus I have nothing to compare it to but non the less, I think it's incomparable, authentic or not, this is one of the most delicious potato dishes I have ever made and one of the few recipes that I'll never deviate from the original.

Because of my well known, all encompassing love for potatoes I'm always on the prowl for new recipes, that's what led me to this little thing of beauty.

So where did I get this recipe you ask... Well years ago my grey beard took his mom and dad to Johannesburg's Park Station to catch a bus to go visit Pierre's nephew in what ever town they were living in at that stage. Apparently there was a book stall/shop at the station and while my in-laws were waiting to board the bus Pierre was browsing through the books and came upon this Indian recipe book and obvs bought it for me (as one does when one's spouse reads recipe books as if they are novels). It is my go-to so far as Indian recipes go because, as far as my knowledge goes, it covers just about all be basics. The butter Chicken I make is also from it and really is the best butter chicken recipe I've ever made and the only one I use. As I said before; I have nothing to gauge the authenticity of this and any of the recipes I make out of this book and will never name then authentic, the only criteria I can gauge the recipes on is taste and of that they have bucket loads!

I grew up in Durban, the spice capital of South Africa and I remember walking trough the market smelling the spices and always being transported to exotic, far flung places, that's probably where my love for spices and Middle Eastern cuisine originated, and also, my mom cooks a mean Durban curry! As a grown woman and cook it fascinates me how different blends of the same spices turn out so absolutely unique, the subtlety of Indian spice blending is truly amazing and I'm sure it's woven into their DNA.

These sunshine potatoes are no different, a bit of this and a tad of that and the humble potato is turned into a thing of absolute beauty! Don't try to add more or less of anything, the blend is just perfect and don't omit the chili, it remains whole and only imparts and gentle fragrant warmth subtle enough even for children, those who enjoy some heat can eat the cooked chili with their potatoes. I know I said that I kept the recipe original.. the only change was that I didn't have the correct green chili and replaced it with jalapeno that I sliced into four (lengthways) keeping the pith and seeds. Also, all the spices are kept whole and this makes for the most amazing bite every bite you take!

This, and many other Indian recipes call for 'Asafoetida' and although it is available at spice shops it's not a common spice. It's quite pungent and known for it's digestive properties and although you don't distinctively notice it's presence in a dish you do notice it absence (if that makes any sense at all). It is a very handy spice to have and genuinely enhances the flavour of any dish. Asafoetida is dried gum (latex) from a variety of a fennel plant. So if you see it somewhere, buy it and experiment!

Here's how I made my sunshine potatoes (it's how the recipe told me):

Boil the cubed potatoes in water, Turmeric and salt, ! They will emerge from the boiling liquid a beautiful shade of sunshine.

In the meantime prepare the 'curry sauce' by frying the onion, chile & spices

Add the potatoes and fresh coriander gently stir to combine and cook for a bit

.... until the potatoes are very soft and absorbed all the flavours

Recipe for Bombay Potatoes:

Serves 4-6 as a side dish

Ingredients

500g Potatoes (firm waxy potatoes that won't disintegrate when cooked)

5ml Turmeric

Cold water to cover

2 big Onions

± 50ml Sunflower or Canola oil (not olive oil!!)

2 fresh Green Chilies

1 punnet fresh Coriander

5ml Turmeric

2 small dried Red Chilies (optional)

8 (or a long sprig) fresh Curry Leaves

2ml Asafoetida

3-4ml (heaped ½ teaspoon) Cumin seeds

3-4ml (heaped ½ teaspoon) Mustard seeds (I used black)

3-4ml (heaped ½ teaspoon) Onion seeds

3-4ml (heaped ½ teaspoon) Fennel seeds

Salt to taste (I used a heaped teaspoon in total)

Method

Peel and dice potatoes into ±3cm cubes.

Place a pot and cover with cold water, add turmeric and salt

Bring to the boil and boil for 10 - 15 minutes until the potato cubes are just soft, don't overcook them because they are going to be cooked more with the curry .

Once the potatoes are done, drain and set aside, ready to add to the curry.

Make the curry;

Peel and chop the onions into a small dice

Measure out all the spices into a plate or bowl

Roughly chop half of the coriander (stems and leaves although you can cut harder thicker stems off)

Add the oil to a large pan and heat to medium temp.

Add the onions and chili, fry until the onions are softening while constantly stirring.

Add the spices and curry leaves and fry until fragrant

Add the warm, cooked potato cubes and the chopped coriander

Turn the heat down to medium low and gently stir and shake the curry for at least 5 minutes.

Add a tablespoon or two of water if the mixture becomes to dry.

Once the potatoes are very soft and absorbed all the flavors taste to check for seasoning, chop the rest of the coriander and stir into the potatoes.

Serve with protein of your choice or as a vegetarian/vegan main dish with roti or bread of your choice with a side salad.

Last night I served it with with steak seared over hot coals, corn on the cob and a little tomato salad.