Creamed Potatoes with Lemon pepper
EKADASEE ROGAN ALOO
-Recipe from Yamuna mataji
Root vegetables are popular on Ekadasee menus. This substantial
variation is ideal for cold winter days, when everyone gravitates to
the warmth of the kitchen. With pooris, hot rolls or toast, your family
will likely find it a welcome change from Sunday hash browns. The
potatoes can be half-cooked –either steamed or pan-fried the night
before or early in the morning –and finished at meal time.
Preparation time (after assembling ingredients): 10 minutes
Cooking time: 30 minutes
Serves: 6 to 8
12 small boiling potatoes (about 2 pounds/1 kg), peeled
5 table spoons (75 ml) ghee or unsalted butter
½ bay or cassia leaf
3 whole cloves
¾ cup (180 ml) light cream or milk
½ teaspoon (2 ml) black lemon pepper
1 teaspoon (5 ml) freshly ground sea salt
2 table spoons (30 ml) chopped fresh parsley or coriander
a sprinkle of paprika or cayenne pepper
1.
Cut the potatoes into quarters and prick each piece in two or
three places with the tip of a sharp paring knife or potato fork. Heat
the ghee or butter in a large heavy-bottomed nonstick frying pan over
moderate heat. Add the bay or cassia leaf and cloves and let them
sizzle for several seconds. Add the potatoes and fry, stirring
occasionally, until they are half-cooked and turning golden.
Alternately, steam the potatoes, along with the bay or cassia leaf and
cloves. (This can be done ahead of time.)
2. Pour
in the cream or milk, reduce the heat slightly and cook, stirring now
and then, until it has reduced by half into a thick sauce and the
potatoes are fork –tender. Sprinkle with lemon pepper and salt. Remove
the pan from the heat, cover and set aside for 1-2 minutes. Stir
gently, remove the cloves and bay or cassia leaf, and serve piping hot
sprinkled with the fresh herb and paprika or cayenne.