We have been ordering veggies from First Agro, after our recent visit to the farm. Apart from the usual stuff like okra, cucumbers and carrots, I have been tempted to sneak in one or two exotic (well, at least to me!) stuff into each order. Fresh thyme, for instance, or black radishes. How can I not be tempted, when they have so many gorgeous, new things to try out? 🙂
The latest ‘exotic’ thing I got – with my last order – was some fresh thyme. It smells heavenly, and the scent lingers long on my hands and clothes long after I have finished stripping the leaves off the sprigs and storing them in an air-tight box in the refrigerator.
I am also loving the thinking up of recipes where I can accommodate these new things. For instance, I used some of the fresh thyme in a lemon-thyme rasam, and some more in a simple potato roast. Both were huge hits at home!
Today, I am going to tell you how I made the potato roast with thyme, the idea for which came from this long-ago recipe that had been stored in some part of my brain.
Here’s how I made the curry.
Ingredients (serves 2):
- 6 medium-sized potatoes, cut into quarters
- Salt, to taste
- 1/2 teaspoon turmeric powder
- Red chilli powder, to taste
- 2 heaped tablespoons of fresh thyme (just the leaves, stripped from the stem – use dried thyme if you aren’t able to get hold of it fresh)
- 4 teaspoons oil
- A pinch of asafoetida
- 2 teaspoons mustard
- Pressure cook the chopped potatoes, adding just enough water to immerse them. Give them 4 whistles. Let the pressure come down completely, and then open the cooker. Dispose off the water in which the potatoes were boiled, and run cold water over them. When the potatoes are comfortable enough to handle, peel them and keep aside.
- Heat the oil in a heavy-bottomed pan and add the mustard seeds. Allow them to splutter. Now, add the asafoetida, and let it stay in for a couple of seconds.
- Now, turn down the flame to medium, and add the turmeric powder, salt and red chilli powder to taste. Immediately add the quartered, peeled and boiled potatoes and the thyme. Mix well, with a gentle hand, ensuring that the potatoes do not break.
- Let the potatoes cook on low-medium flame for 4-5 minutes, stirring gently, intermittently. The stirring will also make sure the potatoes do not stick to the bottom of the pan.
- Check for seasoning, and add more salt and/or chilli powder if needed. Mix well.
- Switch off the gas. Serve hot, with rasam rice or rotis.
- I have deliberately kept the recipe very simple and the ingredients few, so that the flavour of the thyme comes through the dish beautifully. If you want to, you could add in onions, tomatoes, chaat masala, curry leaves and/or amchoor powder.
- I used lesser oil to make this dish, as compared to the amount that is usually used in making potato roast. If you are okay with more oil, do add in as much as you want to.
- You could even let the potatoes stick to the bottom of the pan, and form a sort of crust. That is yummy, indeed!