POTATO CURRY (SUKHE ALOO)

Potato Curry (Sukhe Aloo) image

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.

Provided by Florence Fabricant

Categories curries

Time 45m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 352 milligrams, Sugar 2 grams, TransFat 0 grams