Potato Curry (Sukhe Aloo)

Name: Potato Curry (Sukhe Aloo)
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 tablespoon unsalted butter; 1 medium onion, diced; 3 tablespoons cilantro leaves, chopped; 1 teaspoon ground turmeric; A pinch of chile powder, or to taste; 1 1/2 teaspoons salt; 1 pound small potatoes, preferably Yukon Gold, scrubbed and quartered; 1 teaspoon garam masala; 1 tablespoon lemon juice

Recipe from Robyn Lea

Adapted by Florence Fabricant

Total Time: 45 minutes
Rating: 4(106)
Comments: Read comments

Georgia O'Keeffe's cookbook collection included volumes covering cuisines from around the world, and the artist kept a variety of spices on hand to cook from these books. "Indian Cooking" by Savitri Chowdhary, first published in England in 1954, was one of her favorites. This recipe for potato curry, bright gold with turmeric, is from that book. Ms. O'Keeffe grew potatoes in her garden in Abiquiu, N.M. —Florence Fabricant

Featured in: A Colorful Recipe Palette From the Artist Georgia O’Keeffe

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Ingredients

Yield:4 servings

1tablespoon unsalted butter
1medium onion, diced
3tablespoons cilantro leaves, chopped
1teaspoon ground turmeric
A pinch of chile powder, or to taste
1½teaspoons salt
1pound small potatoes, preferably Yukon Gold, scrubbed and quartered
1teaspoon garam masala
1tablespoon lemon juice

Ingredient Substitution Guide

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Preparation

Step 1
In a two-quart sauté pan, melt the butter and sauté the onion on medium-low until translucent, about 5 minutes. Stir in 2 tablespoons of the cilantro, the turmeric, chile powder and salt. Add the potatoes, stir and cook a few minutes to coat with the other ingredients. Reduce heat to low.
Step 2
Cover and cook about 20 minutes, until almost tender, stirring a few times and adding a little water, if needed, to prevent sticking. Add garam masala and lemon juice. Continue cooking, covered, another 5 to 10 minutes, until potatoes are tender. Remove from heat, transfer to a serving dish and shower with remaining cilantro.

Ratings

4 out of 5

106 user ratings

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Comments

david5 years ago

Excellent, easy. Used Chimayo red chile powder but Hatch would also work. Chimayo is a village near Abiquiqu (but you have to go south to Espanola then north to reach it) and Chimayo red has a nice flavor because of the soil--worth looking for. I taught school in Gallina and would pass her ranch every time I went into Espanola or Santa Fe for groceries.

WNC kitchen4 months ago

This is so good. Served it on potato rolls. Delicious.

david5 years ago

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