Comments on: Indian Food basics (North Indian) http://hedonist666.wordpress.com/2008/09/04/indian-food-basics-north-indian/ Food, culture and general silliness. Thu, 06 Aug 2009 10:19:01 +0000 http://wordpress.com/ hourly 1 By: hedonist666 http://hedonist666.wordpress.com/2008/09/04/indian-food-basics-north-indian/#comment-45 hedonist666 Mon, 08 Sep 2008 14:29:57 +0000 http://hedonist666.wordpress.com/?p=62#comment-45 Indeed picnic food! it gets more tasty after sitting in the fridge for a while too, the flavours really get absorbed by the potato more. BTW I'd love to try the Tibetan version of this dish, hotter and spicier simply cannot be a bad thing! Indeed picnic food! it gets more tasty after sitting in the fridge for a while too, the flavours really get absorbed by the potato more.

BTW I’d love to try the Tibetan version of this dish, hotter and spicier simply cannot be a bad thing!

]]> By: odzer http://hedonist666.wordpress.com/2008/09/04/indian-food-basics-north-indian/#comment-44 odzer Sun, 07 Sep 2008 19:47:29 +0000 http://hedonist666.wordpress.com/?p=62#comment-44 Interesting what you mention about the freshness of the ingredients. Personally I like onions in this recipe as well, one thing I would like to mention is that this is the perfect Indian picnic food or travel food. There is also a Tibetan version of this same recipe that involves cutting potatoes in to long thin slices and then cooking it with onions and green chilli. It is a bit hotter and spicier than the Indian variant. One additional thing that I would like to mention is that if you do not boil the potatoes the results are nice as well, you can steam the potatoes by just covering the wok and cooking it at a very low heat. It can be tricky though and you can burn up things if you do not stir things up occasionally and watch the dish. Interesting what you mention about the freshness of the ingredients. Personally I like onions in this recipe as well, one thing I would like to mention is that this is the perfect Indian picnic food or travel food. There is also a Tibetan version of this same recipe that involves cutting potatoes in to long thin slices and then cooking it with onions and green chilli. It is a bit hotter and spicier than the Indian variant. One additional thing that I would like to mention is that if you do not boil the potatoes the results are nice as well, you can steam the potatoes by just covering the wok and cooking it at a very low heat. It can be tricky though and you can burn up things if you do not stir things up occasionally and watch the dish.

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