Potatoes Bhajia with Mint Cilantro Sauce & Tamarind Date Chutney

Potatoes Bhajia with Mint Cilantro Sauce & Tamarind Date Chutney - Recipe Finder

Potatoes Bhajia with Mint Cilantro Sauce & Tamarind Date Chutney

potatoes-bhajia-with-mint-cilantro-sauce-amp-tamarind-date-chutney

Info

Course:
Side Dish, Starch
Total Time:
Under 4 Hours
Skill Level:
Challenging
Cost:
Moderate

Top Chef Masters, Season 2, Episode 5, Elimination Challenge

Ingredients

Potatoes Bhujia:

5 lbs potatoes
2 cups curry neem
1 cup black mustard seed
1 cup cumin seed
½ cup cumin powder
1/8 cup turmeric
1 teaspoon cayenne
3 onions
1 cup clarified butter
3 cups cilantro
6 chilies

Mint Cilantro Sauce:

3 bunches cilantro, chopped
1 bunch mint, chopped
2 cloves garlic
1 1/2 Tbsp freshly grated ginger
2 serranos
1/2 teaspoon salt
1 Tbsp peanut oil
Squeeze of lime

Yogurt:

2 cups yogurt
3 Tbsp chopped garlic
1/8 cup EVOO

Tamarind Date Chutney:

1/2 cup tamarind pulp
2 1/2 teaspoon brown sugar
1 cup dates
1/2 cup water
2 teaspoons grated ginger
1/4 teaspoon salt
1/4 cup cumin seed, toasted
2 Tbsp oil

Directions

Potatoes Bhujia:

1 Boil potatoes, then grate into a bowl.

2 Carmelize onions in clarified butter, add neem leaves, black mustard seeds, cumin seed. Pop those and then add cumin podwer, turmeric, cayenne.

3 Add onion mix to potatoes. When cool add chopped cilantro and chilies.

Mint Cilantro Sauce & Yogurt:

1 Herb Mix: Mix all in a bowl after chopping almost to a paste or throw in a food processor.

2 Yogurt: Drain 2 cups yogurt for 2 hours. Add 3 Tbsp freshly chopped garlic. Salt and pepper to taste. Add 1/8 cup EVOO.

Tamarind Date Chutney:

1 Bring dates and water to a boil for 5 minutes to soften.

2 In oil, lightly brown cumin seed. Add dates, tamarind, ginger, brown sugar and salt. Cook for 10 minutes.

3 Puree all to chutney consistency.