Railway Potatoes Recipes

AUTHENTIC RAILWAY LAMB (MUTTON) CURRY

Steps:

• Heat the mustard oil in a large saucepan. When visibly hot, add the cardamom pods, Kashmiri chillies, cloves and cinnamon stick and let these whole spices infuse into the oil for about 30 seconds.
• Add the curry leaves and let them fry with the spices for another 30 seconds before adding the chopped onions.
• Fry the onions for about five minutes until soft and translucent and the stir in the garlic and ginger paste and continue frying for a further 30 seconds.
• Now add the ground spices and chopped tomatoes, stir well and add the chopped chillies. This is your base for the curry.
• Stir in the cubed meat and add just enough water to cover and simmer for 40 minutes or until fork tender.
• When your meat is almost cooked to perfection, add the potatoes to the simmering meat and cook them with the meat until they are tender.
• This curry can be either really soupy or thick, depending on what you prefer. So reduce the stock down until you are happy.
• Stir in the tamarind concentrate and coconut milk. You're almost done now.
• To finish, add the kasoori methi by rubbing it between your fingers into the sauce. Season with salt to taste and garnish with some chopped coriander if you like.

EMILY'S FAMOUS HASH BROWNS

Steps:

• Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
• Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
• Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

RAILWAY POTATOES

Steps:

• slice potatoes lengthwise into quarters, then cut them crosswise into 1/2-inch-thick slices.
• make tadka: heat oil in large wok over high heat. when oil begins to smoke, add mustard seeds, covering pan with lid or splatter screen. after seeds stop sputtering, add turmeric and stir for a second. immediately add onion, potatoes, salt, and cayenne. toss well, cover, and cook on medium heat until potatoes are tender, tossing occasionally, about 10 minute.