Potato and Stonecrop Curry

Playing off of their freshly-shelled pea flavor, I used the stonecrops in my WWOOF CSA basket this week to make a mock aloo matar.   Aloo matar (aloo meaning potatoes and matar meaning peas) can be made as a dry or wet curry, but you will find that this version produces the former.  As such, I enjoy eating it by itself with just a dollop of yogurt or alongside chapatis or rice. It would also make for a lovely dosa filling.

Ingredients

6-8 small potatoes, skins left on, diced

1 cup stonecrops

1 small onion, finely chopped

2-3 garlic cloves, minced

1 tablespoon ghee or oil

1/2 teaspoon grated ginger

1 teaspoon whole cumin seeds

1/2 teaspoon whole coriander seeds, ground with mortar and pestle

1/4-1/2 teaspoon hot red pepper powder

1 teaspoon garam masala

1/3 cup water

Cracked black pepper and salt to taste

Plain yogurt to serve (optional)

Chopped cilantro for garnish (optional)

Method

Heat the ghee or oil in a pan over medium heat. Add the cumin seeds and stir for a few seconds until they sizzle. Add the onions and garlic and cook until the onions are translucent.

Next add the potatoes, grated ginger, red pepper powder, ground coriander, and garam masala and stir-fry for 2-3 minutes.

Add the water to the pan, turn the heat to low, and cover the pan. Cook until the potatoes are tender, about 10 minutes. During this time, lift the lid every few minutes to stir the potatoes and prevent burning.

While the potatoes are cooking, rinse the stonecrops well in cold water, shake off the excess water, and gently tear the bigger plants into smaller, bite-size pieces.

When the potatoes are tender, remove the lid and generously add black pepper, along with a bit more of the previously used spices if you see fit.  Taste for salt, and add if needed. Turn the heat up to medium and cook the curry for one minute (you may add a bit more ghee if necessary). Turn the heat off and fold in the stonecrops. Serve immediately, with yogurt and a sprinkling of cilantro if you wish.

P1040638

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About continuethislabor

Hi I'm Tera. I'm interested in how flavors work together and how we can work together to be responsible Earth citizens. Currently I teach English in S. Korea with my husband, but someday we will own a small organic farm. There, we will grow vegetables, raise chickens and goats, and play Catan in our little cottage while drinking good coffee.

5 comments

  1. Sorry for asking what I am sure is a foolish question, but is this recipe yield a meal for one or two people?

  2. Hi Christinarauska, that’s not a foolish question at all. The meal is good for two to three people, and might perhaps make a small lunch the next day. :)

  3. Tera, thank you very much for the delicious recipes and your time doing it and sharing. I have a question I hope you can answer. I have about 1/4 acre of stonecrop. It is getting so tall it needs to be cut. I usually use the cuttings to spread the Stone crop ( I use it in stead of grass and eat it also. This year I want to keep it for later use. Do you know which would be best, to dehydrate or freeze it? I need to keep all the nutrients it contains as much as I can. If you think freeze it, should it be blanched in hot then cold water or steamed or cooked into a pesto. I’m hoping you will say I can just wash it and freeze it! I want to do the healthiest way and I can’t find ANY way to preserve it. Thank you very much. Debbie

  4. Hi Debbie, great question and kudos for having an edible lawn! You can certainly make stonecrops into a delicious pesto and freeze it, and you can also just blend stonecrops into a paste and freeze it that way, too. Try not blending a handful and see how well that method works with freezing. In my mind, I can’t picture dehydrating stonecrops, but why not try it on a handful, as well? Let me know what works!

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