Pan-fried potatoes with browned onions and garam masala
For 2 as an accompaniment
- 4 medium sized potatoes
- 3 tablespoons vegetable oil (groundnut works well)
- a small onion, thinly sliced
- 1 teaspoon salt
- 1 teaspoon garam masala
Heat the oil in a pan (you might as well use the same one), then add the sliced onion. Cook over a moderate heat until a rich brown, perhaps darker than you might normally take. Its flavour will be deeper and more aromatic. Add the garam masala and salt and warm gently in the pan for a few seconds until fragrant. Brown onions and garam masala is a most magical combination.
Break the potatoes up into chunks (you can slice them, but you will lose the lovely rough, crumbly texture of the dish), then stir them briefly with the spiced onion. Cook for a minute or two and serve hot."
For extra WIN, I cook the potatoes and onions in parallel using an extra pan. Once I've drained the potatoes, I pop them back in the pan and give them a vigourous shake to roughen the edges. Any which remain intact I then attack with my wooden spatula until they're down to bitesize chunks.