Potatoes in Hot Red Sauce – this delicious Indian flavored sauce makes these potatoes to die for.
So today was not a good day.
My husband and I dropped the camera and broke the lens. The reason I say my husband and I is because we’re both to blame here. He asked me for the camera, I gave it to him, and the belt got stuck in the corner of the desk and he dropped it. Yep! I was so sad, I’ve had this lens for about a year now. It is a fairly cheap lens and I bought with a gift certificate I received, but I still liked it very much. Luckily the camera did not break which was a good thing. I sulked for a few minutes, then my husband went to get another a new lens.
So now I have a new lens for the camera and life is good again.
I have to say I’m getting tired of eating vegetarian dishes, but I’m going to finish this challenge of mine if it kills me. I think I lack imagination when it comes to vegetarian dishes, so I started looking through my dozens of cookbooks and came across this Indian recipe book which I’ve had for many years. I knew I’d find lots of vegetarian recipes here.
And I did. I came across this wonderful potato dish. I modified it a little bit because it had a couple ingredients I’d never even heard of, but it still had lots of Indian flavors which I like. You can make this as spicy as you want by adding as much red chili as you like. Let me tell you this sauce totally brought these potatoes to life. There was so much flavor in this sauce, it brought the potatoes to a whole new level of deliciousness.
I was excited to make this dish and I’m glad I did.
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Potatoes in Hot Red Sauce
- 1 pound small new potatoes
- 1 red chili chopped
- 1 1/2 teaspoon cumin seeds
- 4 cloves garlic
- 6 tablespoon vegetable oil
- 1 tablespoon lime juice
- 1/2 cup water
- 2 tablespoon tomato paste
- 1/4 cup basil chopped
- salt to taste
- 1 teaspoon sugar
- Boil the potatoes until they are fully cooked, making sure they do not break.
- In a mortar and pestle grind the cumin seeds with the garlic.
- Heat the oil in a frying pan.
- Add the garlic and cumin paste, tomato paste, lime juice, salt, basil, and sugar until the oil separates.
- Add the water and stir.
- Add the potatoes and toss. Reduce heat, cover and simmer for about 5 minutes.
- Garnish with basil and serve.