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home > recipes > vegetables > sookhe aloo
from Amsterdam, NL Sookhe Aloo I am a TV chef in the Netherlands an do cooking sessions for specialty shops in cookware occasionally. Recently I did one in Rotterdam, called 'Not all curries are yellow' (for that is what the majority of my fellow countrymen think...). Here is one of the hit recipes I did that afternoon. It;s from Madhur Jaffrey's Indian Cookery (publ. by BBC) 1 lb 6 oz potatoes (I used the small round ones you buy either pre-peeled or even pre-cooked, like Celavita), cooked, diced and cooled a piece of fresh ginger, about the size of a walnut, peeled and chopped 3 cloves garlic, peeld 3 tablespoons water 1 teaspoon ground turmeric 1 teaspoon salt 1/2 teaspoon cayenne pepper (or more, if you like it hot) 5 tabelspoons veg. oil 1 teaspoon whole fennel seeds (Madhur says optional, but I find it gives the kick to the potatoes) Blend ginger, garlic, water, turmeric, salt and cayenne to a paste. Fry fennel seeds in hot oil, let sizzle 5 seconds. Add yellow paste from blender, fry for 2 minutes. Add potatoes, stir-fry for 6 minutes until potatoes have nice golden-brown hue and are slightly crispy on the outside and nice and hot inside. Raya Lichansky Puister *Kitchen & Languages*

Sookhe Aloo


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keyword: sookhe
recipes for vegetables
recipes by raya
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(posted July 13, 1997)

from Amsterdam, NL

Sookhe Aloo

I am a TV chef in the Netherlands an do cooking sessions for specialty
shops in cookware occasionally.
Recently I did one in Rotterdam, called 'Not all curries are yellow' (for
that is what the majority of my fellow countrymen think...).
Here is one of the hit recipes I did that afternoon.
It;s from Madhur Jaffrey's Indian Cookery (publ. by BBC)

1 lb 6 oz potatoes (I used the small round ones you buy either pre-peeled
or even pre-
cooked, like Celavita), cooked, diced and cooled
a piece of fresh ginger, about the size of a
walnut, peeled and chopped
3 cloves
garlic, peeld
3 tablespoons water
1 teaspoon ground
turmeric
1 teaspoon
salt
1/2 teaspoon
cayenne pepper (or more, if you like it hot)
5 tabelspoons veg. oil
1 teaspoon whole
fennel seeds (Madhur says optional, but I find it gives
the kick to the potatoes)

Blend ginger, garlic, water, turmeric, salt and cayenne to a paste.
Fry
fennel seeds in hot oil, let sizzle 5 seconds. Add yellow paste from
blender, fry for 2 minutes.
Add potatoes,
stir-
fry for 6 minutes until potatoes have nice golden-brown
hue and are slightly crispy on the outside and nice and
hot inside.

Raya Lichansky Puister
*Kitchen & Languages*



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