Friday, August 1, 2008
Potato and Pea Subji
Recently, Kevin of Closet Cooking made a very nice asparagus dish with his brand-spankin' new homemade garam masala.
I feel sort of mixed about garam masala. While my family is Indian, garam masala was not a particularly common spice mix at our house. Indians cultures are very specific, even idiosyncratic, about their spices. Asofoetida, for example, can be a necessary element of one's spice box but near verboten in their neighbors home. For my friend's mother's cooking with garam masala would be unheard of. Anyway, now, I usually mix up my own (like Kevin); in smallish batches, and grind everything is a half-dead coffee grinder.
After reading Kevin's post, I reached for this garam masala when I was making potatoes. I sauteed the potatoes with onions and garam masala and mustard seeds. When the potatoes were almost cooked, I added fresh english peas and some water. Once everything was tender, I splashed the lot with lime juice. This was partnered with dal and rice.