Saturday, May 23, 2009

Lime and Cilantro Potatoes with Zucchini

Zucchini and potatoes are abundant at the farmer's market. I remembered seeing a recipe with both in "Fresh Indian" by Sunil Vijakar. I am always trying to expand my entree repertoire, and thought this would be a great opportunity to try out a new Indian dish. 

I really enjoy this recipe, because it highlights simple produce, adding in tons of spices and herbs. Not only does this enhance the flavor of the dish, but spices and herbs are practically calorie-free.

Cumin, garam masala, and cilantro are popular flavors in Indian cooking, and some of my favorites in my own cooking. Some of you might be wondering what spices make up garam masala? It is usually a combination of cardamom, cloves, cumin, peppercorns, cinnamon, and nutmeg. That gives you an idea of what it will taste like. A little bit goes a long way. You can make your own, or just buy some. I got mine at the Indian grocery store nearby. But most supermarkets and Asian markets will have it as well. 

This dish is fresh and bright and a great way to get in some extra vegetables. Plus, who doesn't like potatoes and zucchini?

Lime and Cilantro Potatoes with Zucchini

1 tbsp olive oil
1 small onion, finely diced
2 tsp cumin seeds
2 garlic cloves, crushed
1 tsp freshly grated ginger root
1/2 tsp tumeric (I left it out)
1 1/4 lbs potatoes, cut into matchsticks and boiled until soft
1/2 c hot water
1 zucchini, cut into thick matchsticks and boiled
2 plum tomatoes, finely hcopped
1/2 tsp garam masala
1/4 c chopped fresh cilantro
juice and zest of one lime
salt to taste

Heat oil in pan and add onion. Stir-fry over medium heat for 5-6 min. Add cumin seeds, garlic, ginger, and tumeric. Stir-fry for 2-3 minutes and then add potatoes and water. Cook over high heat for 3-4 minutes, then stir in zucchini, tomatoes, and garam masala. Stir and cook on high for 3-4 minutes, remove from heat, and stir in chopped herbs and lime zest and juice. Season well and serve immediately. 

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