Potatoes with Peas and Raisins (Alu Sabji)
from: From: Shaula Evans
from: Laxmi's Vegetarian Kitchen,
published in 1995 by Harlow & Ratner, ISBN 0-9627345-9-4.
I left out onion, garlic, and chiles, and the recipes were not
lacking in the least.
Serves 10; Preparation time: 30 minutes
1. Boil the potatoes until tender, about 15 minutes.
- 5 medium potatoes (about 1 1/2 pounds)
- 3 tbsp mild vegetable oil
- 1/4 tsp mustard seeds
- 11/4 tsp cumin seeds
- 3/4 cup onion, finely chopped
- 2 fresh hot green chiles, stemmed and chopped
- 1/8 tsp turmeric
- 1/4 cup frozen petite peas, thawed
- 1 tbsp raisins
- 1 tbsp cashews, chopped
- 1 tsp salt
- 1 tsp lime juice
- chopped fresh cilantro
Peel and dice. Set aside to cool if time permits.
2. Heat the oil in a alrge heavy skillet over medium-high heat.
Add the mustard and cumin.
When the seeds begin to sizzle and splutter, add the onion, chiles,
Stir and cook until the onion is soft, 3 to 4 minutes.
3. Add the potatoes, peas, raisins, cashews, and salt and mix
gently but thoroughly.
Reduce the headt to low, cover, and cook until heated through.
Just before serving, sprinkle with lime juice and toss to mix.
Serve garnished with cilantro leaves.
Note: The whole dish can be made several hours ahead and set aside
covered at room temperature, or stored up to 3 days in the refrigerator.
Can be used as a stuffing for samosas or dosas.
*I went heavier on the spices than the recipe called for, and
it was great.
Since I used organic potatoes, I didn't peel them (I never do).
I can't have citrus fruits, so in place of lime juice I used apple
*Paul specifically asked that I include his comment: he *highly*
recommends this dish.