Indian Potatoes

Here is another dish to serve with naan and it is delicious.  I am enjoying my winter CSA so much because each week when I pick up my box, I have to figure out how to use the contents. This last week's box had a bag of new potatoes and a head of cabbage and the first thing I thought of was Indian food. My daughter loves Indian potatoes so it was a no brainer.

 Start by soaking some dry red chilies in 1 cup of hot water.  3 or 4 will do the trick.

 Dice 4 large red potatoes into small chunks and let them sit in cold water.

 Roughly chop 1/2 cup of fresh cilantro and put it in your food processor with 4 cloves of garlic and the red chilies.  Reserve the chili water and remove the seeds unless you want the dish to be very spicy.  Pulse until it is pureed.

Saute the mixture in 2 tablespoons of oil for a couple minutes.

 Add the drained potatoes and stir to coat them.  Add 1/4 tsp. of turmeric.

 Add the reserved chili water, bring to a boil then turn down to a simmer, cover the pot and cook for about 20 minutes until the potatoes are tender.

 Add 1 chicken bouillon cube.

 Add 1 cup of buttermilk.

 And 2 tablespoons of heavy cream.

 Simmer for about 5 more minutes.  Taste and add some salt if needed.

 I served it with an Indian cabbage recipe which I will post later.  We like to spread the naan with chutney and lime pickle and use it to scoop up the potatoes.