In the small town I live in there is one Indian restaurant and it’s on the verge of going out of business. It’s not the best, and certainly not the most authentic but they have a decent lunch buffet that includes as much naan as you can eat and I can’t pass that up. I’ve learned that it’s really not that hard to make most Indian foods at home and for the most part they are healthy. With the threat looming of losing the one and only Indian restaurant within 100 miles (yes really), it has become apparent that I need to start flexing my Indian cooking powers.
Last week I introduced you to Saffron Road’s new line of Simmer Sauces that include a Tikka Masala sauce. The sauces come completely ready to use, just cut open the package and heat up. Really can it get any simpler? Instead of using the sauce in a traditional way, I decided it would be a great sauce for potatoes. I was a little apprehensive and after making these I left them on the stove as I ran to pick up M from a friend’s house. I knew it was a great idea after receiving a call from MarocBaba while I was on the road.
Him “Babe what’s on the stove?”
Me: “Oh it’s a new potato recipe I tried.”
Him “Well you better get home soon because I don’t think there will be any left if you’re gone too long.”
Needless to say 1/2 the original contents were missing by the time I returned.
This recipe isn’t complicated in the least and is a fabulous side dish to go with any number of main course ideas. I made a yogurt chicken (post forthcoming). To begin simply peel 5 medium size potatoes and cut into cubes or rounds between 1/4″ and 1/2″ thick. The size doesn’t matter – just be consistent so that they all cook in the same amount of time.
Isn’t the color of the Tikka Masala simmer sauce lovely? I really think the best part is that when you read the ingredient list you WILL be able to recognize every item listed. There’s no bicarbocrappola and monoglutanimanmoomoo. It’s real ingredients like tomatoes, spices, garlic etc. Love that.
Once the potatoes are cut, simply boil in water until they are fork tender. You do not want them to fall apart when you poke them but your fork should go in easily. Drain the water very well. Return the potatoes (gently!) to the pan. Pour the contents of the Saffron Road Tikka Masala sauce on top. Stir with a soft spatula or very gently with a spoon to coat the potatoes. Turn the burner heat to low and allow the temperature to increase. You can also add frozen (or fresh) peas at this point. If you like peas add a lot – the amount is up to you. Within 5-10 minutes your Bombay potatoes are ready to eat!
I made a yogurt chicken recipe to serve with the potatoes – watch for that post in the next few days.
In other exciting news who wants to try these simmer sauces? I hope you’ll join me next Thursday May 10th at 8pm Eastern for a Simmer Sauce inspired Tweetchat!! Please be sure to RSVP below to join me. We’ll be chatting on hastag #SRFSS (Saffron Road Foods Simmer Sauce. Only those who have RSVP’d will be eligible to win. Bring your cooking questions and I’ll be giving away Saffron Road goodies.
Before I go, what are some of your ideas for using this simmer sauce in your kitchen?