Summer is here in Sonoma in full force. We had a series of super hot days (fortunately, with cool nights) good for the grapes. It's also been good for everything else we're growing around here. This has been a busy year so far. Working on a new film script, introducing the first phase of The Chaunk line of Indian spices and grilling rubs, and helping work on the menu for the new CocoaPlanet Chocolate Factory and Tasting Room that' s going to be opening here in Sonoma very soon.
PS: The menu is entirely gluten free, as the entire facility will be totally gluten free! See this Cherry Almond Tart? Totally gluten free and less than 1/4 cup of organic sugar in the whole shebang!
And these brownies made from CocoaPlanet chocolate....
And these vegan deep dark truffle pots de creme topped with gluten-free edible dirt and edible flowers?
Yeah, that's what we're talking about!
Anyway, man does not live by dessert alone (or so I've been told) and every now and then you've gotta throw some vegetables into the mix, which brings me to the latest product from our garden: organic Yukon Gold potatoes. Potatoes are one of the easiest things to grow...since all one needs are seed potatoes. You know, those potatoes that are kind of old and have eyes popping out all over??? Plant them. Cut them up first into halves or quarters, just so long as each one has an eye or two to start sprouting and BIngo! In aboout 60 days or so, you've got potatoes.
Fortunately, we had a long rainy winter up here in Wine Country this year and so I had to wait for the rains to taper down before planting my potatoes...but once we had a dry spell into the ground they went. I harvest the first bunch last week.
I combined them with some of our Anaheim chilies and of course a few tomatoes.
The recipe I'm sharing here doesn't require the tomatoes, so I enjoyed those on their own with a bit of olive oil. The potatoes and the Anaheims became part of a classic Indian dish Aloo ki sabzi, or...
Potatoes With Anaheim ChiliesHere's What You Need:
3 yukon gold potatoes
3 Anaheim chilies
1 Tbs vegetable oil (I use coconut oil)
1/4 tsp turmeric
3/4 tsp cumin seeds
1/2 tsp Kashmiri chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp lemon juice
1/2 cup plain yogurt
1 tsp sugar
4 Tbs crushed peanuts
1 Tbs sesame seeds
1 onion finely chopped
salt to taste
Here's What To Do:
Halve and boil the potatoes until they are fork tender, about 15 minutes or so.
Rinse them with cold water to stop the cooking process and set them aside.
Meanwhile, slice the Anaheim chilies into rings.
Peel the cooled potatoes. The skin should slip off easily.
Cut the potatoes into cubes.
Chop the onion finely and set aside.
Heat the vegetable oil in a skillet or kadhai.
When the oil is hot add in the cumin seeds.
When the seeds start to sizzle, add in the chopped onion.
Cook the onion until it becomes soft and translucent then add in the turmeric, chopped peanuts...
...and sesame seeds.
Stir everything around a bit and then add in the Anaheim chilies...
...cumin and coriander.
Saute everything together, until the peppers are softened but still a bit al dente.
Add in the Kashmiri chili...
...and the yogurt mixed with sugar.
Stir everything around on a low heat. You don't want the yogurt to curdle.
Add in the potatoes, and salt to taste.
Stir everything around to blend it well.
When everything is cooked and the potatoes have warmed through and are well covered with the yogurt, take it off the stove and enjoy!
Creamy, spicy and a tiny bit sweet, this is a great vegetarian accompaniment to any meal. I think it would also work chilled for a cookout.. however, it didn't last long enough for me to try it out that way. The great thing about this dish is it makes up pretty dang fast. Boil your potatoes ahead of time to really get a jump on things. This potato dish is definitely in my meal rotation.
Coming up next, more Indian dishes, fast and easy because who wants to spend the summer in the kitchen! Follow along on Twitter @kathygori