Pakistani Curried Potatoes

Makes 4 servings Sifra

Food cultures that embrace vegetarian eating styles will serve a dish like this as the main course accompanied by warm flat bread. Serve with a sliced cucumbers and tomatoes for a complete meal.

  • 5 tablespoon extra virgin olive oil, butter or ghee
  • 1 large onion, chopped
  • 1 medium tomato, diced
  • 1 tablespoon freshly grated ginger
  • 2 large garlic cloves, crushed
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon turmeric
  • ½ teaspoon cumin seeds
  • ¼ teaspoon ground coriander
  • ¼ cup tap water
  • 1 pound Sifra potatoes, cubed
  • 1 jalapeño, diced
  • ¼ cup chopped fresh cilantro leaves and stems, plus more for garnish
  1. Heat the oil in a heavy skillet on medium heat, add the onion, and cook for 5 minutes. Add the tomato, ginger, garlic, salt, cayenne pepper, turmeric, cumin seeds, coriander, and water, stir, cover, and simmer for 5 minutes.
  2. Add the potatoes, toss to coat, cover the pan, and cook until the potatoes are tender when pierced with a knife, about 10 minutes.
  3. Stir in the jalapeño and cilantro, cook for an additional 5 minutes uncovered, and serve. Garnish with additional cilantro if desired.

Sifra potatoes tend to cook very quickly, which makes them a wonderful ingredient when time is tight!