This summer has been so hot, I haven't felt like eating anything at all. But I can still feel that my body needs real food to function. This heat can be tricky, right?
What I found that really works for when I need more energy is potato. (I noticed most of the latest potato recipes on PD were written by me... well, I'm a fan of them.) I remembered while I was traveling in India, there was a man on the streets of Rishikesh who sold potatoes and he had something very similar, too. Thought I give it a try and create my own version.
GF Vegan Rishikesh Style Potatoes With Garam Masala
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 300 g potato, sliced
- 2 tbs olive oil
- 1 pinch mustard seed
- 1/2 ts ground kumin
- 1 ts turmeric
- 1 ts garam masala
- 1/2 ts chili powder
- thumb size fresh ginger, peeled and shredded
- 20 dkg tomato, sliced
- 250 g vegan butter
- to taste salt, pepper
- 300 g potato, sliced
- 2 tbs olive oil
- 1 pinch mustard seed
- 1/2 ts ground kumin
- 1 ts turmeric
- 1 ts garam masala
- 1/2 ts chili powder
- thumb size fresh ginger, peeled and shredded
- 20 dkg tomato, sliced
- 250 g vegan butter
- to taste salt, pepper
Directions
1. Wash and slice the potato, if you like it so, you can peel it, too.
2. In a large pan, heat up the oil over medium heat and start to fry the potatoes. When they start to have a little golden color add just enough water to cover them.
3. When the potatoes start to soften, toss the herbs and spices in the pan and stir it well. When the water disappeared you can add a little more, to get a nice and creamy coverage on the potatoes. Add the vegan butter and the ginger to the pan, stir it well then add the tomatoes to the dish as well and cook for a few more minutes.
You can serve it as a main or side dish, hot or cold.
Savory Vegan Wax Bean Stew
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Photo: Imola Toth
