Wednesday, July 16, 2008

Alu Tarkari (Potato masala)

A recipe, original from India, brought to Surinam by immigrants from that country, prepared with the typical touch that makes it Surinamese!

Serves 4 - 6.

  • potatoes, 1 lb.
  • salt, add to taste.
  • sugar, half teaspoon.
  • masala (curry) powder 1 table spoon.
  • sunflower (corn) oil, 2 table spoons.
  • water.
  • garlic, 1- 2 cloves.
  • Onion, small - medium; diced.
  • Peel the patatoes and cut into four pieces.
  • Heat the oil, add the onion and garlic; fry untill glazed.
  • Add the masala under stirring.
  • After doing this, add immediately the potatoes and water untill these are just covered.
  • Also add the sugar and salt (salt to taste).
  • Cook with medium heat untill the potatoes are tender.
  • 10 minutes before the potatoes are done, add a can (15½ oz.)of drained Garbanzo beans (chick peas or ceci beans).
  • This is a side dish and can be served with steamy white rice, chicken - or fish curry and string bean, pumpkin or cabbage as a vegetable.

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