Thursday, 29 January 2015

Asian Potatoes and Peanuts

So this post is yet another entry for the Kolkata Food Bloggers' event Know Your Blogger and this week's star blogger is Urmi of Ume's Kitchen. I have spent quite a few hours rummaging through Urmi's repertoire of delicious dishes, trying figuring out which of her numerous lip-smacking good recipes I should try and finally zeroed in on her Spicy Peanut Potatoes. Then I changed my mind and set out to try her lemon tarts, albeit with my own twist. The outcome of my experiment did not please me as much as I wanted it to, so I went back to the Spicy Peanut Potatoes

But while I took inspiration from Urmi's dish, what I whipped up is very different from Urmi's recipe. Driven by impulse, I gave the dish an Asian twist. So, there's peanut and there's potato but that's all that is common to the two dishes. I am not very fond of peanuts in my food, if you serve me a dish with peanuts in it you are most likely to find them stacked in a neat mound on the side. The only exceptions are perhaps a Phad Thai or a  crunchy Thai style salad. So I wanted to give the spicy peanut potato, distint Asian flavours, which I did. The result was pretty great. A few simple ingredients, you can alter proportions too suit your taste buds, and you have a delightful dish. Check it out. 


Baby potatoes - 500 g (boiled and peeled)
Finely chopped garlic - 2 tbsp
Fish sauce - 1 tbsp (optional)
Dark Soy Sauce - 2 tbsp
Tamarind pulp - 1 tbsp
Jaggery (melted) - 2-3 tbsp
Finely chopped red chilies - 3-4 tbsp
Roasted and crushed peanuts - 1/2 cup
Sesame seeds - 1/2 tsp
Vegetable oil - 2-3 tbsp
Salt to taste
Finely chopped coriander leaves for garnish
Lemon Wedges to serve with


Heat oil in a wok. Add chopped garlic and fry for a minute. Add the soy sauce and fish sauce and give it a quick swirl.

Toss in the baby potatoes and chopped red chilies and give it all a good toss. Add jaggery and tamarind pulp and keep tossing o the fire for a few minutes. Adjust seasoning (be careful, both fish sauce and soy sauce have salt).

Remove from heat. Add the roasted peanuts and give it all a good toss. Garnish with chopped coriander leaves and sesame seeds and serve with wedges of lime.


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  2. I love it, how sesame seeds garnish that dish 'coz I love sesame seeds! :)
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