My love for cooking began, like so many long relationships, with a heated, passionate affair. I poured through cookbooks, unable to sate my newfound desire. Each new recipe, each new ingredient was a was an adventure I never knew existed. Like many affairs, it was also expensive.
Each new recipe required new oils, new spices. Each bottle of sherry vinegar, jar of cardamom and bag of arborio rice was another dollar (or $11) out of my pinched wallet. My mother, ever practical, suggested cooking with the ingredients I already had. Willful and young, I ignored her.
Eventually, I built a pantry. Using only a tablespoon per dish, that $10 bottle of walnut oil was on handwhen I needed it to toss with arugula and bleu cheese.
Getting a pantry started can seem daunting, and pricey. You can either dip a toe in the water, or jump off the deep end (which is exactly where my mother thought I had gone off). Either way, one day you will open your cupboard, delightfully surprised, and find everything right there.
Curried Fingerling Potatoes
There are a lot of ingredients here. Most of them are spices and they all go in the pan at once, simple and straightforward.
- 2 tbs ghee* or butter
- 1 large onion, diced
- 2 cloves garlic. minced
- 1 tbs mustard seed
- 1 tsp cumin seed
- 1 tsp ground ginger
- 1/2 tsp ground coriander
- 1 tsp ground cinnamon
- 1/8 tsp ground cardamom
- 1/8 tsp ground cloves
- 4 cups quartered fingerling potatoes
- 4 cups vegetable stock or Indian stock (see below)
- 4-5 cups loose baby spinach
- 1 tbs Chile Oil*
- Sherry vinegar*
*Ghee is Indian clarified butter. Find it with international ingredients or other oils and cooking fats. We opened up our Sapore Oil and Vinegar cupboard, and used Merken Chile oil and Roasted Red Pepper Blackberry vinegar.
- Melt 2 tbs ghee in a 3 quart sauté pan. Add onion and cook until edges brown. Add garlic and cook for 30 seconds, until fragrant.
- Add mustard and cumin seed. Cook for 2 minutes until mustard seeds begin to pop. Add remaining spices and cook for 30 seconds longer.
- Add potatoes and stir through with spices and onion.
- Add stock, stir and cover. Cook 15 minutes until the center of the potatoes is still firm when pierced with a knife. Uncover and cook until sauce is reduced to a thin sauce.
- Add spinach and cover for 2 minutes.
- Remove top, stir through wilted spinach.
- Season to taste with salt, pepper, chile oil and sherry vinegar.
This special stock adds additional richness to Indian-flavored dishes. You could also use it for soup with the addition of lightly browned pieces of carrot, potato and chicken.
2 tbs ghee or butter
1 carrot, roughly chopped
3 ribs celery, roughly chopped
1 large onion, roughly chopped
1 leek, roughly chopped
1 cinnamon stick
2 cardamom pods
2 whole cloves
- Melt ghee in a stock pot over medium-high heat. Add carrot, celery, onion and leek and cook until browned.
- Add cinnamon, cardamom and cloves. Cook for 1 minute more and fill with 8 cups water.
- Simmer for 40 minutes and strain solids reserving stock.