Just like some smells and fragrances, food also can transport you to an point in time. It’s like going back to an exact point in the past , it could home, could be the dinner table, those Sunday morning ‘special’ breakfasts or those packed picnic lunches that your mum or grandma packed for you. Thats why my dish is called Picnic Potatoes, these potatoes take me back to my school picnics when every child would bring something home-cooked with them as their picnic food. Me (and my friends) would ask my mum to send this dish – simple boiled potatoes wrapped in a turmeric and married with ginger, garlic and crispy curry leaves.
It was only today that I was talking to my friend at work, (if you’re reading this you know who you are : ) . The conversation was about how we remember things associated by food, smells and fragrances! I knew then I had to write about this recipe. Promise again, that the recipe is not super elaborate. It’s one of those really easy-to-put-together dishes, but really taste like a lot has gone into it.
These Picnic potatoes are perfect as a side dish, but I’d very happily serve this as a main dish alongside rotes or even throw them between buttered bread slices and toast them.
Traditionally during the mango season in the summer months, these picnic potatoes are usually served alongside Puri’s – deep friend mini rotis and the king of fruit – Mangoes – in the form of a smooth Aam Ras or mango puree garnished with green cardamon powder. It’s really a sight to behold and tastes amazing!
It’s funny to think that simple ingredients such as ginger, garlic, turmeric and curry leaves can completely transform the humble potato. Promise me you’ll try this recipe and make your own special memories.
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Servings |
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- 4 medium potatoes par boiled, and cut
- 2 tbsp Oil
- 1 tbsp black mustard seeds or rai
- 1 tbsp cumin seeds or jeera
- 4-5 fresh or dried curry leaves
- 3-4 pods garlic chopped finely
- 1/2 inch Ginger chopped finely
- 1/2 green chilli chopped finely
- 1 tbsp turmeric
- Handful coriander leaves chopped finely
Ingredients
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- Half the potatoes and parboil them in water for about 15 mins.
- Transfer the potatoes into a bowl with cold water to cool them down, drain the water and then slice the potatoes into bite sizes.
- In a wide bottomed pan, heat the oil, once the oil is hot, add in the cumin and black mustard seeds. Heat until they splutters.
- Lower the flame, then add in the turmeric powder and the curry leaves and sauté.
- Then in go the chopped ginger, garlic and green chillies.
- Cook them nicely, then add the potatoes and stir well so that the turmeric ginger garlic mash coats the potatoes evenly.
- Sprinkle a little water, season with salt, cover and cook for about 10 mins. Its fine if the potatoes catch a little, the browned roasted potatoes will lend their own unique flavour to the dish. Take off heat once the potatoes are squishy and cooked.
- Garnish with coriander leaves and serve hot.