I’m back! Maybe (sometimes I can be a bit moody :-)). I took a little break from cooking there for a while, so let’s start with something simple: mashed potatoes!
Simple, garlicky, delicious.
1 bulb garlic
1 pound potatoes
1 tablespoon butter
1/2 to 3/4 cup milk
- Slice the very top off the garlic bulb so that the tops of each cloves are showing. Drizzle with olive oil, wrap in foil and bake in a 400 degree oven for about 30 minutes.
- Peel and cut potatoes into little chunks and boil with a good amount of salt until tender. Drain and add back to pan.
- Squeeze out the garlic into the warm potatoes and add the butter. Let the butter melt, then add the milk and using a hand mixer blend until creamy. Add a few pinches white pepper and salt if needed and mix well. Voila!
Love this simple tomatoey egg curry. I was actually thinking about making a Burmese egg curry from Naomi Duguid’s Burma: Rivers of Flavor but there are so few ingredients, a main one being fish sauce, so I made an Indian version with cumin powder instead. There are also more onions in this (rather than a few shallots). The simplicity and tomatoey-ness is similar
I used both fresh tomatoes for texture and freshness and canned crushed for tomatoey richness. If your tomatoes are out of control red and juicy just add another tomato instead of the canned crushed tomatoes. Using just canned tomatoes would probably work, but the taste would be quite different than this recipe. Canned tomatoes don’t break down the same way.
1 1/2 tablespoons olive oil
1 onion chopped
3 garlic cloves chopped
2 green chilis sliced lengthwise
3 tomatoes chopped
1/4 cup canned crushed tomatoes
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon cumin powder
- Boil eggs, let cool, peel, and slice into halves (I usually bring to a boil with the lid on then turn off for 10 minutes, then run under cold water before peeling).
- Meanwhile heat oil in a saute pan and saute onions until translucent adding the garlic and green chilis part way through cooking.
- Add the tomatoes, crushed tomatoes, turmeric, chili powder, cumin and salt, and cook until the tomatoes soften. If your tomatoes aren’t very wet, add a little water for more curry.
- Add the eggs and coat with the sauce.
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