Potato Curry (Sukhe Aloo)
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.
- Total:
- Serves: 4 persons
Ingredients
- 1tablespoon unsalted butter
- 1medium onion, diced
- 3tablespoons cilantro leaves, chopped
- 1teaspoon ground turmeric
- A pinch of chile powder, or to taste
- 1 ½teaspoons salt
- 1pound small potatoes, preferably Yukon Gold, scrubbed and quartered
- 1teaspoon garam masala
- 1tablespoon lemon juice
Instructions
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.