Chef Shaffeen Jamal · Curry 2 U
IN INDIA, where there are over one hundred varieties of mango, this fruit, one of the country’s national foods, plays an important role both in agriculture and in the kitchen. Mango chutneys and relishes and mango beverages are familiar recipes, but incorporating ripe mango pulp, potatoes and a multitude of traditional Indian herbs and spices into a vegetarian entrée takes this juicy fruit to a whole new level. Choose large Filipino mangoes for this recipe, and look for ginger-garlic paste in Indian markets. Serve this dish with basmati rice, naan or chapattis.
1 Tbsp coriander seeds
4 whole pods black cardamom
2 whole pods green cardamom
4 to 5 whole cloves
7 to 8 black peppercorns
1 small stick cinnamon
¼ tsp caraway seeds
4 Tbsp ghee (or vegetable oil)
1 lb nugget potatoes, peeled and quartered
4 to 5 bay leaves
pinch of asafoetida (optional)
1 tsp ginger-garlic paste
1 medium onion, grated
½ tsp turmeric
1 tsp chili powder
½ cup milk
2 cups peeled and diced mango
½ tsp freshly ground black pepper
IN A SPICE/COFFEE grinder, grind coriander, black and green cardamom, cloves, peppercorns, cinnamon and caraway to a fine powder. This is the garam masala, or spice mix, for this recipe.
In a large frying pan, heat 2 Tbsp of the ghee (or vegetable oil) on medium. Add potatoes and sauté for 4 to 5 minutes, or until light brown. Transfer to a bowl and set aside.
Increase the heat to medium-high. Return the pan to the stove and add the remaining 2 Tbsp ghee (or vegetable oil). Stir in bay leaves, asafoetida, ginger-garlic paste and onions and sauté for 5 to 8 minutes, or until brownish. Stir in garam masala and sauté for 2 to 3 minutes, then add turmeric, chili powder and salt to taste and sauté for another minute. Gently pour in milk and mango, mix well and simmer for 2 minutes, stirring continuously. If the sauce becomes too thick, like the consistency of gravy, add ¼ cup water.
Add potatoes, stirring well to coat them, then cook for 8 to 10 minutes, or until potatoes are tender. Season with black pepper and serve in a large serving bowl.