Makes one rosette
#Versatile, is how I would describe this recipe for potato subji! You know how when there is a hungry family waiting for a meal,and you need something quick? This is my quick and easy ‘go to’ recipe, say when I have rice and dal in the refrigerator, or as a sandwich filling with vegetables when I have bread or tortillas, or as a crispy base for sunny side up eggs, Indo Spanish style and of course, as a scalloped potato side dish, as shown here.
I have two sets of photographs below, for what is mostly the same recipe.The first one is with Russet potatoes and the second with a red potato to make one pretty rosette! With its pretty red and white or rather, red and light yellow with the turmeric powder, the humble subji makes a striking presentation with its contrasting colors.
I have made this potato subji for the last 30 years or so but never thought of presenting it as a rosette until I saw Apple rose tarts by the super talented Angie at The Novice Gardener. I am just blown away by dear Angie’s creativity!
This simple, light and flavorful potato subji dons an elegant persona when presented as a rosette. Yours will look much better than mine as I made mine when I was extremely pressed for time….that is another story for another time:) The rosette seems fit to be served as a side dish at holiday parties. That is my humble opinion, of course:) What do you think?
So here is the recipe-
- 1 teaspoon cooking oil. I use extra virgin olive oil or canola oil
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds (optional)
- 1 clove of garlic, sliced thin
- 4 0r 5 fresh curry leaves
- 1/8 teaspoon asafetida powder
- 1/8 teaspoon turmeric powder
- 1/8 teaspoon dried red chili powder
- 1 medium red potato, washed, cut in half and sliced thin. I used a mandolin type slicer.
- sea salt to taste
- ½ teaspoon lime juice
To make the potato subji-
- In a sauté pan, heat the oil over medium heat. Add the cumin seeds, mustard seeds (if using),the sliced garlic and the curry leaves. When the cumin and the mustard seeds start to sputter, add the asafetida, turmeric and red chili powders, stir and add the sliced potatoes.
- Stir well to coat the potatoes with the spices. Add the sea salt and let it cook until the potatoes are tender, about 4 to 5 minutes. Add the lime juice, stir, and remove from heat.
- Arrange the potato subji in a rosette and serve.
The subji can also be made ahead and reheated in a microwave so it is an easy scalloped potato dish to make for a party. I want to make it again and take my time with the presentation. I willpost a picture when I do that!
Until then, I hope you enjoy the Scalloped Potato Subji Rosette. Let me know your thoughts.
Happy Wednesday everyone!