Note- If you are using potatoes with red skin or very thin skin, you may leave the skin on. If you are not using baby potatoes, simply dice the potatoes into smaller pieces.
Peel and wash the potatoes. Using a fork, pierce holes in the potatoes; approx. 6-8 times with a fork for a small baby potato. Soak them in salted water for about 10 minutes. In the mean time, in a large pot bring water to a roaring boil. Add salt. Remove the potatoes and drain. Put all the potatoes in the boiling water and cook at high heat for 2-3 minutes only. The potatoes need to be only partly coked.
Remove potatoes from water and drain. Add 1/2 teaspoon turmeric and half teaspoon salt to the partially cooked potatoes. Toss well to combine.
In a pan, heat 1 tablespoon of oil. Carefully place the potatoes in the hot oil and cook at moderate to high heat while tossing them frequently and scrapping off the bottom of the pan. The potatoes should be golden brown all over. You will see the spots where they have come in contact with the pan. When golden brown, remove potatoes with a slotted spoon and set aside.
Combine the grated tomatoes, ginger paste, salt, sugar, coriander powder, cumin, red chili powder and the rest of the turmeric. In the same pan, add the rest of the oil and heat the oil. When the oil is shimmering hot, carefully pour in the tomato ginger and spice mix. Allow this to cook at moderate to high heat for about 5-8 minutes. The cooking time will vary with the water content of the tomatoes and ginger paste. Keep stirring occasionally so the spice mix does not stick to the bottom of the pan. When you see the mix reduced and the oil separating from the sides and bubbling the mix is cooked. Add the partially cooked fried potatoes to the pan and toss well for all the spice mix to coat the potatoes well. Cook for 2 minutes and then add about 1/2 cup of warm water and tightly cover the lid of the pan.
Cook at low to moderate heat, until the potatoes are fork tender, but they should by no way be falling apart. When done, uncover and cook at high heat to have the extra moisture evaporate. There should not be much sauce left, only enough to coat the potatoes. If you need more sauce, add a tiny bit of water, some more tomatoes if you want, while cooking and mash a couple of potatoes with the back of the spoon once cooked.
Now add the slit green chili peppers and lots of fresh cilantro and toss. Switch off the heat. Finish off with some ghee and a sprinkle of roasted cumin powder.
Even Adam liked it!
Originally Submitted
3/19/2012
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